Photo and video credit: Steven Suarez
Next to halo halo, ube ice cream is my all-time favorite snack! It reminds me of my childhood in the Philippines, where we enjoy ice cream sandwiched between pandesal. We call it “sorbetes,” and it’s sold by street vendors who make them in a variety of flavors — mango, jackfruit, melon, coconut, strawberry, cheese, and of course, ube. This is my modern take on a Filipino classic, and I can honestly say it’s enjoyed by both adults and kids.
Vanilla Ube Ice Cream
- 2 cups half and half
- 1 cup coconut milk
- 28 ounces condensed milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 12 ounce jar ube jam
- 1/2 teaspoon ube extract
- Stand mixer with metal bowl and attachments (no glass or plastic!)
- Liquid nitrogen^
- Protective eye wear
- Blend all ingredients together until it reaches a smooth consistency.*
- Add your ice cream base to the bowl of your stand mixer.
- Don your gloves and protective eye wear!
- Pour approximately one pint of liquid nitrogen into the bowl and turn the stand mixer on low. You should expect a lot of fog and ooh’s and ahh’s from your audience 🙂
- At this point, some of the mixture will be totally frozen while other parts will be liquid. Stir with a rubber spatula until you have a consistent mixture, and then add more liquid nitrogen. Let it freeze for a few seconds before turning the mixer back on.
- Mix until ice cream has reached desired consistently. Serve immediately and enjoy!**
*The reason why I blend my base is because I prefer a smoother consistency. If you’d like bits of ube to remain, just mix it!
**Ice cream will freeze solid during storage because there are no stabilizers added. For later serving, just thaw slightly at room temperature until it’s soft enough to scoop.