Ube Swirl Ice Cream Recipe
Ube Swirl Ice Cream is a feast for both the eyes and the palate — a luscious dessert that beautifully highlights the vivid purple hue and distinct nutty sweetness of ube. Originating from the Philippines, ube brings an unmistakable tropical flair that transforms a simple no-churn ice cream into something truly special. Ribbons of ube ganache glide through velvety vanilla cream, creating a mesmerizing swirl that’s as stunning as it is delicious. This recipe requires no ice cream maker, yet the final result is smooth, creamy, and luxurious — perfect for serving at festive gatherings or savoring quietly on a warm afternoon.
Ingredient Breakdown
Ube extract is the heart of this recipe, delivering the characteristic purple color and rich flavor reminiscent of sweet potato with undertones of vanilla and coconut. A small amount is all it takes to create the dessert’s signature hue and depth.
The condensed milk and heavy cream work together to form the foundation of the ice cream. The condensed milk lends sweetness and body, while the heavy cream, once whipped to stiff peaks, introduces airiness that mimics the texture of churned ice cream. This harmonious balance eliminates the need for an ice cream maker, producing a smooth, custard-like consistency straight from your freezer.
White chocolate in the ube ganache introduces a gentle sweetness that complements rather than overpowers. Its buttery texture melts seamlessly with cream, creating a glossy base that swirls effortlessly through the ice cream. Together with the ube extract, the ganache becomes a luxurious ribbon of flavor and color that elevates the entire dessert.
Step-by-Step Preparation Guide
Before you begin, chill your loaf pan to help the ice cream firm up quickly once assembled. This small yet important step ensures that each layer sets properly and maintains its creamy structure. Having all your ingredients measured and within reach also streamlines the process, keeping the mixture cold and smooth.
To make the ube ganache, gently heat the cream until it’s steaming at the edges, then pour it over finely chopped white chocolate. After a short rest, stir the mixture until it transforms into a glossy, vibrant purple ganache. The texture should be rich yet pourable — a perfect contrast to the airy ice cream base.
Next, whip the heavy cream until stiff peaks form. This step determines the final texture, so take care not to overbeat. The whipped cream should hold its shape but still look silky and supple. Combine a small portion of the whipped cream with the sweetened condensed milk mixture to lighten it, ensuring a smoother fold when the rest of the cream is added.
Gently fold everything together using slow, sweeping motions from the bottom up. The goal is to preserve as much air as possible, creating a light yet creamy consistency. Once smooth, layer the ice cream base and ube ganache alternately in the chilled pan, finishing with a final drizzle of purple. Run a knife through the layers to create soft marbling — enough to swirl, but not blend, the colors.
Cover tightly with plastic wrap and freeze for at least six hours. Overnight freezing yields the best result, producing a texture that’s creamy yet scoopable, with beautiful ripples of ube running through every bite.
Recipe Tips & Frequently Asked Questions
To keep the ice cream light, fold gently and stop as soon as the mixture looks cohesive. Overmixing can collapse the air bubbles that give the dessert its smooth texture.
For clean, defined swirls, drizzle the ganache in thin ribbons between layers instead of pouring it all at once.
If ube extract isn’t available, purple yam jam (ube halaya) can be blended with a splash of milk as an alternative flavor base.
Choose good-quality white chocolate with a high cocoa butter content for a silkier ganache.
Store the ice cream in an airtight container to prevent ice crystals from forming and preserve its creamy texture.
Homemade ube ice cream keeps well for up to a week in the freezer, though it’s best enjoyed within the first few days for optimal texture.
What to Serve With This Recipe
Ube Swirl Ice Cream shines beautifully on its own but pairs wonderfully with a variety of treats. Serve it over freshly made waffles or warm crepes for a playful contrast between hot and cold. Buttery shortbread cookies also make an ideal companion, their crumbly texture complementing the ice cream’s creaminess.
For beverages, try serving it alongside iced coffee or creamy milk tea for a refreshing balance. The light bitterness of coffee highlights the sweetness of ube, while milk tea mirrors its velvety depth. Coconut water, chilled and mildly sweet, provides a tropical note that pairs perfectly with every spoonful.
To get creative, sandwich scoops between two soft cookies for ube ice cream sandwiches, or spoon it over shaved ice and fruit for a halo-halo-inspired dessert. Each presentation brings out a new facet of its flavor, making it endlessly versatile.
Creative Variations
There are endless ways to reinvent this dessert. Add shredded coconut, macapuno strings, or crushed graham crackers for texture and added flavor. Pour the mixture into popsicle molds to create Ube Ice Cream Bars — fun, portable, and perfect for summer days. You can even layer it with mango puree or pandan-infused cream for a vibrant, multi-flavored tropical ice cream. Each variation keeps the essence of ube intact while offering a delightful twist.
Ube Swirl Ice Cream is a celebration of color, texture, and flavor — a dessert that embodies the richness of Filipino ingredients in a modern, no-fuss way. Each scoop delivers a smooth, creamy sensation with ribbons of purple sweetness that catch the eye and captivate the taste buds. Whether served in a bowl, cone, or sandwiched between cookies, it’s a dessert that transforms ordinary moments into something truly special — a frozen taste of the tropics that never fails to enchant.
Ingredients
For the ube ganache:
1/4 cup plus 1 tablespoon heavy cream
4 ounces white chocolate, or 1/2 cup white chocolate chips
1/2 teaspoon ube extract
A pinch of kosher salt
For the ice cream base:
2 cups cold heavy cream
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/8 teaspoon kosher salt
Instructions
Begin by placing a 9×5-inch loaf pan in the freezer to chill while you prepare the components.
Make the ube ganache:
Roughly chop the white chocolate and place it in a medium heatproof bowl, or simply use white chocolate chips. Add the ube extract and a small pinch of kosher salt. In a small saucepan, warm the heavy cream over medium-high heat until it just begins to bubble around the edges — about 2 minutes. Pour the hot cream immediately over the chocolate mixture and let it sit undisturbed for 1 minute. Stir gently until the chocolate melts completely and the ganache turns smooth and glossy. Allow it to cool for about 15 minutes to thicken slightly before using.
Make the ice cream base:
In a large mixing bowl, whisk together the sweetened condensed milk, vanilla extract, and kosher salt until well blended. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment — or using a hand mixer — beat the cold heavy cream on medium-high speed until stiff peaks form, about 2 to 3 minutes. Scoop about 1 cup of the whipped cream into the condensed milk mixture and stir gently to combine; this step lightens the base and ensures a smoother texture. Carefully fold in the remaining whipped cream using a spatula, turning the bowl as you go. Continue folding until the mixture becomes silky and cohesive, leaving only a few small lumps — avoid overmixing to keep it airy.
Assemble the ice cream:
Spread one-third of the ice cream base evenly into the chilled loaf pan. Drizzle a third of the ube ganache over it. Repeat this process with the next two layers, alternating between the ice cream base and ganache. Once all layers are added, run a knife through the mixture in a gentle swirling motion to create a marbled effect.
Cover the loaf pan tightly with plastic wrap and freeze for at least 6 hours, or until completely firm. For the best texture and flavor, let it freeze overnight. The ice cream can be stored in the freezer for up to one week — perfect for a creamy, vibrant dessert anytime you crave something sweet and tropical.
Ube Swirl Ice Cream Recipe
Ingredients
For the ube ganache:
- 1/4 cup plus 1 tablespoon heavy cream
- 4 ounces white chocolate or 1/2 cup white chocolate chips
- 1/2 teaspoon ube extract
- A pinch of kosher salt
For the ice cream base:
- 2 cups cold heavy cream
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Begin by placing a 9×5-inch loaf pan in the freezer to chill while you prepare the components.
Make the ube ganache:
- Roughly chop the white chocolate and place it in a medium heatproof bowl, or simply use white chocolate chips. Add the ube extract and a small pinch of kosher salt. In a small saucepan, warm the heavy cream over medium-high heat until it just begins to bubble around the edges — about 2 minutes. Pour the hot cream immediately over the chocolate mixture and let it sit undisturbed for 1 minute. Stir gently until the chocolate melts completely and the ganache turns smooth and glossy. Allow it to cool for about 15 minutes to thicken slightly before using.
Make the ice cream base:
- In a large mixing bowl, whisk together the sweetened condensed milk, vanilla extract, and kosher salt until well blended. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment — or using a hand mixer — beat the cold heavy cream on medium-high speed until stiff peaks form, about 2 to 3 minutes. Scoop about 1 cup of the whipped cream into the condensed milk mixture and stir gently to combine; this step lightens the base and ensures a smoother texture. Carefully fold in the remaining whipped cream using a spatula, turning the bowl as you go. Continue folding until the mixture becomes silky and cohesive, leaving only a few small lumps — avoid overmixing to keep it airy.
Assemble the ice cream:
- Spread one-third of the ice cream base evenly into the chilled loaf pan. Drizzle a third of the ube ganache over it. Repeat this process with the next two layers, alternating between the ice cream base and ganache. Once all layers are added, run a knife through the mixture in a gentle swirling motion to create a marbled effect.
- Cover the loaf pan tightly with plastic wrap and freeze for at least 6 hours, or until completely firm. For the best texture and flavor, let it freeze overnight. The ice cream can be stored in the freezer for up to one week — perfect for a creamy, vibrant dessert anytime you crave something sweet and tropical.