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Homemade Purple Japanese Ube Ice Cream

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Ube is a purple spud or sweet potato widely used in Asia, mainly in the Philippines and Japan, often to make beautifully colored desserts, which are tasty too! Ube gives the nicest color to all types of food and is super compatible with ice cream.

Even if you’ve never heard about this root veggie, you’ve probably seen all sorts of goodies made with it — ube is trendy! You can also use the uncommon ingredient at home, even to make homemade ube ice cream.

Homemade Purple Japanese Ube Ice Cream

Why Make Homemade Purple Japanese Ube Ice Cream?

Ube is a nutritious ingredient but also tasty — sweet and somewhat earthy, ube is not dissimilar to orange sweet potatoes. And although you can find the fresh spud in Asian markets, it’s easier to find ube powder and ube extract, the ingredients we’ll use to craft the ice cream below.

Why make ube ice cream? For starters, it’s the prettiest ice cream ever. It’s tasty too, much more interesting than vanilla or chocolate ice creams. Besides, ube ice cream comes with a wow factor to swoon your friends and family off their feet — there’s no ice cream more impressive than this one. This is what you need.

What Goes Into Japanese Ube Ice Cream?

To make ice cream without an ice cream maker, you must combine a creamy ingredient with a fluffy one. In this case, condensed milk and heavy whipping cream. Together they give sweetness and texture to the ice cream. Then you need the flavoring, whether chocolate or strawberries — in this case, ube powder and ube extract.

Combining these two ube products helps you make the most of ube’s flavor (extract) and color (powder). Of course, if you only find one of the two, use it — your ice cream will turn out nicely. Since condensed milk is pretty sweet, you don’t need extra sugar, but you’ll need a pinch of salt to balance things out.

How to Make It

  • Prep Time12 hr 20 min
  • Total Time12 hr 20 min
  • Serving Size1
  • Energy669 cal


  • 14 oz condensed milk
  • 2 tbsp ube powder
  • 2 tbsp ube extract
  • 1 tbsp vanilla extract
  • ¼ teaspoon salt
  • 2 cups heavy whipping cream
  • Mint leaves as a garnish



In a mixing bowl, combine the condensed milk with the ube extract, ube powder, vanilla and salt. Set aside.


In a second bowl, whisk the whipping cream until stiff peaks form.


Fold the condensed milk mixture into the whipped cream.


Pour the mixture into a shallow baking tray and freeze overnight.


Serve as-is by scooping the ice cream with an ice cream spoon, garnished with mint leaves or transfer into a reused ice cream container.

  • Nutrition Facts

  • Serving Size1
  • Amount per serving
  • Calories669
  • % Daily Value*Standard DV
  • Total Fat33.8 g78 g43.33%
  • Saturated Fat21.3 g20 g106.5%
  • Cholesterol116 mg300 mg38.67%
  • Sodium364 mg2300 mg15.83%
  • Total Carbohydrate83.1 g275 g30.22%
  • Total Sugars73.5 g
  • Protein11.1 g50 g22.2%
  • Calcium321 mg1300 mg24.69%
  • Potassium418 mg4700 mg8.89%
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