Trader Joe's first released a pint of ube ice cream in early 2019. It's been causing a flurry of praise online, with one shopper writing "Omg love this ice cream soooo much!" while another proclaimed it to be "Already got 5 pints."
Generally, ube ice cream can be found in most large supermarket chains and specialty grocery stores under the Magnolia and Selecta brands. It's also a common dessert served at most Filipino restaurants and specialty ice cream shops.
Ube is a purple yam that grows throughout Southeast Asia. It's an important crop for the region, and is used in a variety of dishes, including ice cream.
This recipe for homemade ice cream uses ube powder instead of fresh ube halaya, which makes it easier to find and use. The ube powder has a smooth, rich flavor that adds sweetness without overwhelming the ice cream.
It's a no-churn ice cream, so it doesn't contain eggs or sugar. This makes it a little harder to work with in the freezer, but it's still very easy to make.
To make this ice cream, heat the ube paste over medium heat, adding coconut milk and sugar as needed to thicken. The starches in the ube will absorb the coconut milk and thicken the base. Once it's completely absorbed, add heavy cream and chill the mixture.
This ice cream can be topped with pistachios, white chocolate chips, or even drizzled with ube glaze for a sweet treat that's perfect for summer!