Simple Ube Ice Cream (GF, V)

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Somebody pinch me!! Last week, I got 20 whole pounds of my FAVORITE purple sweet potatoes and let me just say – I’m on cloud nine! Growing up in Indonesia, I grew up eating these for BREAKFAST!! Ask my mom— she and I could down a few pounds of these at any given day — all before 9am!!

Anyways, when I moved to the US, I kept looking for these purple stokes (aka ube), and the only brand I know to sell them is Frieda’s Produce (which i usually buy at my local Sprouts or Natural Grocers).

My favorite way to eat them has always been to roast them until they’re gooey and perfectly caramelized, but with this strangely warm November we’re having in Lawrence, I thought it’d be fun to make some Ube Ice Cream! And i mean, look at that color!

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This simple Ube Ice Cream recipe is so easy to make, and yields a deliciously creamy ice cream that’s perfect for midday snack or dessert! And the best part? No ice cream maker needed! Naturally gluten-free, and naturally purple!

What You Need to Make Ube Ice Cream

• 1 cup roasted ube / purple sweet potatoes
• 4 tbsp coconut oil
• 1 cup full-fat coconut milk
• 1/4 cup coconut sugar, sub brown sugar
• 2 tsp lemon juice
• 2 tsp vanilla extract
• pinch of salt
• 2 cups cold heavy whipping cream, sub heavy coconut cream if DF
• 1 can cold sweetened condensed milk, sub sweetened condensed coconut milk if DF

How to Make Ube Ice Cream

1. Place the purple sweet potatoes and coconut oil in a medium pot.
2. Cook over medium heat and stir until cooked through and the mixture looks like mashed potato.
3. Add the coconut milk, sugar, lemon juice, vanilla and salt. Stir until combined. Continue to heat over medium heat while stirring frequently until the mixture boils into a very thick paste-like consistency.
4. Place the ube paste in a bowl, then chill until cool.
5. Meanwhile, whip heavy cream on medium-high speed until soft peaks form.
6. Pour in the condensed milk and whip until thick, stiff peaks form.
7. Add in the ube paste and whip until combined.
8. Spread evenly into a freezer-safe container, cover and freeze for at least 5 hours, or overnight. Store in the freezer for up to 6 weeks. ENJOY!

Looking for More Easy Dessert Recipes?

• Purple Sweet Potato Klepon (Indonesian Sweet Rice Ball)
• 5-Ingredient No Bake Peanut Butter Bars (GF, V)
• Ridiculously Easy Maple Cinnamon Rolls
• Grandma’s Best Old-Fashioned Apple Crisp (with GF/DF Options)
• Mom’s Famous Dairy-Free Pumpkin Pie (DF, V)
• The BEST Bakery-Style Chocolate Chip Cookies
• Homemade Peanut Butter Cups (Reese’s Copycat!)
• Vegan Mango & Vanilla Panna Cotta (GF, DF, V)
• Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)
• Super Easy Quaker Cornbread
• Grandma’s Soft Peanut Butter M&M Cookies

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If you make this Ube Ice Cream recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

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This post may contain affiliate links. Please read my disclosure policy.