Ube Ice Cream


Purple sweet potatoes (yes, potatoes!) give this homemade ice cream recipe its vivid color. Sprinkle with shredded coconut to crank up the tropical feel of this dessert.


  • 2 cup half-and-half

  • ¾ cup canned coconut milk

  • ¾ cup sugar

  • 3 egg yolks

  • ½ teaspoon vanilla

  • 1 ½ cup cooked, mashed ube (purple yam), cooled

  • ½ cup shredded coconut, toasted


  1. In a medium saucepan combine half and half, coconut milk, and sugar. Cook over medium heat until sugar is dissolved, whisking constantly.

  2. In a medium bowl, whisk egg yolks until smooth. Gradually whisk in about 1 cup of the hot half-and-half mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). Remove from heat, add vanilla.

  3. Transfer mixture to a heat-proof bowl and cover and chill 4 to 24 hours. Stir in ube.

  4. Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions. Ripen (transfer to a freezer-safe container and freeze) for 6 hours. Sprinkle each serving of ice cream with shredded coconut, if desired.

    Ube Ice Cream
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