Ube Macapuno ice cream is super easy to make with just five ingredients and no ice cream maker! Rich, creamy and with intense ube flavor, this is your next favorite frozen treat!


Guys, you’re in for a treat! With intense ube flavor and generously studded with macapuno strips, this homemade ube macapuno ice cream is sure to satisfy your sweet tooth.

Once you try this easy no-whipping method, you will never shop for ice cream again! Homemade is cheaper, tastes much better, and you can easily make a batch without an ice cream maker or fancy equipment.


Helpful Hints
DO NOT use ube halay. I had an unopened bottle in my pantry and thought I would skip the extra work of making purple yam by using it. Big mistake as the ice cream had the rich silky texture I was looking for but was too sweet for my taste.
Rinse well and drain macapuno jam, as they are usually packed in a thick syrup that can make ice cream very sweet.
I was lucky enough to find fresh ube on one of my trips to Seafood City and I just boiled and mashed about one cup of tubers to use in this ice cream. If you’re in the US and only have access to frozen (cooked and grated) sweet potatoes that come in packs, be sure to squeeze them dry, as excess liquid will cause ice crystals to form in the ice cream.
DO NOT skip the ube extract as it not only enhances the color but also deepens the flavor.
Cover the container with plastic wrap, pressing it lightly against the surface of the whipped cream to prevent ice crystals from forming.

Try this ube macapuno ice cream. It’s so quick and easy to do; you’ll be surprised how rich and creamy it turns out without much effort. Serve it in a cup or cone for the perfect frozen treat!

You did it? Be sure to leave a review below and tag me @pinoylambingantvhd on Facebook and Instagram!

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