Recipe courtesy of Melissa Gaman for Food Network Kitchen

Ube-Coconut Ice Cream

Getting reviews...
  • Level: Easy
  • Total: 2 hr (plus 8 hr freezing)
  • Active: 20 min
  • Yield: about 1 quart of ice cream
There's no need to add a filter to your social media post about this vibrant ice cream! Ube halaya is sweet, sticky and earthy and when paired with the deep purple and nutty ube extract, this ice cream becomes both richly-flavored and colored. Using a bit of coconut cream in the ice cream's base adds richness and plays into the flavors in the extract too.



  1. Combine the milk, jam, coconut cream and cream of coconut in a blender and puree until smooth. Strain through a fine-mesh sieve into a medium saucepan and add the heavy cream, ube extract and salt.
  2. Bring the mixture to a simmer over medium heat, whisking; simmer for about 2 minutes to thicken slightly and fully emulsify the ingredients. Remove the pan from the heat and pour the mixture into a bowl or large measuring cup. Let cool, stirring occasionally, then cover and refrigerate until cold, 1 to 2 hours.
  3. Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 8 hours.