Name: Vegan Ube Ice Cream
Prep time: 20 min
Total time: 4 h 15 min
Ingredients: 2 medium ube (purple yams), peeled and quartered; ½ of a banana, frozen (optional); ½ cup unsweetened, unflavored plant-based milk; ¼ cup pure maple syrup; 2 teaspoons pure vanilla extract; Lemon juice, to taste; 2 teaspoons shredded coconut, toasted (optional)

Prep-time: 20 minutes / Ready In: 4 hours 15 minutes
Makes 2 cups
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Ube, aka purple yams, are a popular ingredient in Filipino cuisine and make for an eye-catching treat that instantly brings a smile to your face. This frosty vegan ice cream blends the colorful spuds with maple syrup, vanilla, and plant-based milk to create a delicious earthy-sweet flavor that will leave you licking your fingers for every last drop. Feel free to include the optional frozen banana to create a creamier texture so your nice cream resembles halo-halo, another classic Filipino dessert with a custardy composition. Sprinkle each scoop with shredded coconut to get a taste of island life with each scrumptious bite.

For more nice cream recipes, check out these tasty ideas:

Strawberry Nice Cream Sundaes
Caramelized Pineapple Nice Cream
Mexican Chocolate Nice Cream
Or take a look at our full collection of nice cream recipes

By Cleodia Martinez, Aug 21, 2023

Ingredients

2 medium ube (purple yams), peeled and quartered
½ of a banana, frozen (optional)
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
Lemon juice, to taste
2 teaspoons shredded coconut, toasted (optional)

Instructions

Place yams in a medium saucepan; add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until very tender; drain. Spread evenly on a parchment-lined baking sheet. Freeze at least 4 hours.
Transfer yams to a blender. Add frozen banana (if using), the plant milk, maple syrup, vanilla, and lemon juice. Cover and blend until smooth.
Spoon nice cream into bowls and top with shredded coconut (if using).

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Patricia Casey4 days ago

I like to use regular orange sweet potatoes. I cook up a full bag of potatoes, which makes about four batches. It keeps in the fridge for about three days and has the consistency of a smoothie. I store the extra in the freezer so I always have ice cream. If you eat it frozen, it has the consistency of frozen ice. I never tire of this sweet treat.

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about the author

Cleodia Martinez

Cleodia Martinez is an entrepreneur and whole-food, plant-based nutritionist and the author of Ay Sus!: Whole Food Plant-Based Global Filipino Cuisine. She helps people around the world feel healthier and eat more plants by combining nutrition science with cooking and practical lifestyle skills to create lasting habit change. She is a first-generation Filipina-American currently living in the San Francisco Bay Area. Visit her website cleodiamartinez.com and follow her on Instagram for more information.

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