Homemade Purple Yam Ice Cream
Filipinos are obsessed with Ube or Purple yam. Other countries use purple yam as a savoury dish or to complement a savoury dish but Filipinos use it a dessert. We make cakes, ice cream, candy, steamed cakes and many more! I think there is even a cafe inspired with Ube all over the menu. Now that is heaven!
I know not many people own a churner so I adapted this quick and easy recipe from Nigella’s no churn vanilla recipe. Now you can make it in your own home when ever you cave it! The best thing about it is that you only need 3 things. Make the night before, when you wake up the next day it’s ready and you can even have for breakfast if you want..haha!!
Watch my video on how to make it in my Youtube channel here. While you are there show me some love.. Subscribe, Comment and Share!
How To Make No Churn Ube Ice CreamPrint Recipe
- 600ml double cream
- 1can condensed milk
- 2tsp ube essence
Put all of the ingredients in a large bowl.
Beat the mixture using an electric whisk until thicken but not too stiff.
Scrape the mixture into a container or a loaf tin and cover it.
Freeze for 8 hours or overnight.