Fresh ube gives this ice cream its soft purple color, mellow sweetness, and that dreamy flavor people love in Filipino-inspired desserts. It feels special enough for a sunny weekend, but still relaxed enough to scoop straight from the freezer after dinner.
This Lactose-free Ube Ice Cream starts with real cooked purple yam, then uses lactose-free dairy for a creamy, scoopable finish. If fresh ube is hard to find, there is also a powder option so you can still enjoy the same bright summer treat.
The fresh yam gets cooked until tender, mashed smooth, and blended into a cool ice cream base with ube extract for extra color and flavor. A little freezer time does the rest, giving you a creamy purple dessert that feels fun, familiar, and easy to share.
Ingredients
Makes: 8 servings of ube ice cream
For the Fresh Ube Ice Cream
If Using Ube Powder Instead
Optional Topping
Materials Needed
- Ice cream maker or ice cream maker attachment
- Medium saucepan or steamer pot
- Knife and cutting board
- Large mixing bowl
- Whisk
- Measuring cups and measuring spoons
- Blender, food processor, or potato masher
- Rubber spatula
- Freezer-safe covered container
- Ice cream scoop
Step-by-Step Instructions
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1
Freeze the ice cream bowl
Make sure the bowl for your ice cream maker is fully frozen before you start. Many models need 6 to 24 hours, so this is a good step to do ahead.
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2
Cook the fresh ube
Peel the purple yam and cut it into chunks. Steam or boil until fork-tender, about 20 to 30 minutes, then drain well and let it cool slightly.
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3
Mash and measure
Mash the cooked ube until smooth, then measure out 1 cup for the ice cream. Let it cool completely before adding it to the dairy base.
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4
Blend the ube base
Blend the cooled mashed ube with 1/2 cup of the lactose-free whole milk until smooth. This helps the fresh yam mix evenly into the ice cream base.
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5
Use the powder backup if needed
If fresh ube is not available, simmer the ube powder and water in a small saucepan over medium heat, stirring often, until thick and smooth. Cool completely, then use this paste instead of the cooked mashed ube mixture.
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6
Whisk the milk and sugar
In a large mixing bowl, whisk the remaining lactose-free whole milk with the sugar until the sugar dissolves. The mixture should look smooth with no sugar sitting at the bottom.
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7
Add the cream and flavor
Stir in the lactose-free heavy cream, ube extract, and fine sea salt. Start with 1 tablespoon of ube extract, then add more if you want a deeper purple color and stronger ube flavor.
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8
Combine and chill
Whisk in the fresh ube mixture until the base is evenly purple. Cover and chill for at least 30 minutes if the mixture feels warm.
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9
Churn the ice cream
Pour the chilled base into your ice cream maker. Churn for about 25 minutes, or follow the timing recommended by your machine.
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10
Freeze until scoopable
Transfer the churned ice cream to a freezer-safe covered container. Freeze for a few hours or overnight, until firm enough to scoop.
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11
Scoop and serve
Let the ice cream sit at room temperature for a few minutes if it is very firm. Scoop into bowls and top with a small sprinkle of toasted coconut, if using.
Low-FODMAP Notes
This recipe uses a modest amount of fresh cooked ube across 8 servings, then pairs it with lactose-free dairy to keep the dessert lactose-free. If you are following a structured Low-FODMAP plan, use the serving size that fits your personal guidance.
If using ube powder, choose pure ube powder without added milk powder, wheat, inulin, honey, or other sweeteners that may not fit your routine. Check ube extract labels too, especially if you need the recipe to be strictly gluten-free.
This recipe is designed with Low-FODMAP-friendly ingredients, but it has not been lab-tested. Choose the ingredients and serving size that feel right for your own needs.
A Cool Treat, A Simple Daily Routine
When you are ready to enjoy your Ube Ice Cream, you can add Regular Girl right before serving. Sprinkle it over a slightly softened scoop, then gently stir it in so it blends into the creamy texture.
It is a simple way to enjoy a summer treat while supporting comfortable regularity and digestive wellness as part of your daily routine.*
Explore Regular Girl āRecipe Tips
- Cook the ube until very tender. The softer it is, the easier it will blend into a smooth ice cream base.
- Cool the ube before mixing. Warm ube can loosen the dairy base and make the ice cream take longer to churn.
- Store it covered. A tight lid helps protect the ice cream from freezer crystals and keeps each scoop tasting fresh.
Make This Ube Ice Cream
Turn fresh purple yam into a creamy summer scoop with this lactose-free ube dessert. Try it on a sunny afternoon and tag us so we can see your colorful kitchen moment.
Tag @getregulargirl Want more simple recipes? Browse Regular Girl recipes ā*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Individual results may vary.
Regular Girl Original is a Monash University Low FODMAP Certifiedā¢ product. A low FODMAP diet does not treat disease. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trademarks.
SunfiberĀ® is a registered trademark of Taiyo International, Inc.
This recipe is designed with Low-FODMAP-friendly ingredients as a general wellness resource. It is not a substitute for personalized medical or dietary advice. Please consult your healthcare provider or a registered dietitian for guidance tailored to your individual needs.