No-Churn Ube Ice Cream Recipe For Halo-Halo

My no-churn ube ice cream recipe for halo-halo isn't just for halo-halo, but it does happen to be perfect for it.


This blog post includes affiliate links to some of the products I use in this recipe, which just means that if you buy the products using my link, Amazon throws a little commission money way as a thank-you for sending you their way – don't worry, it comes out of Amazon's pockets, not yours. You don't have to use the link to buy them, but if you do, I very much appreciate it.

Now onto the recipe! I've made no-churn before on this blog in the form of no-churn rye bread ice cream and no-churn matcha ice cream, and both times they were super simple. For this one, I use my homemade ube halaya, as well as ube extract, to flavour and colour the ice cream. It also makes the texture extra-thick and rich. You can also use ready-made ube halaya in a jar if you don't fancy making it from scratch.

Because the mixture is so thick and there's little water in it, it doesn't form crunchy ice crystals when you freeze it – so it doesn't need to be hand or machine-churned. You just pour the ice cream mixture into a container and stick it straight into the freezer.

As you can see, I enjoyed my ice cream as part of a classic Filipino shaved ice dessert, halo-halo. Halo-halo is Tagalog for 'mixture' or 'mixed', referring to the delicious mix of topping on the dessert.

I used my trusty Sage Fresh and Furious blender to make the shaved ice, which has a special setting just for this. I've had this blender for a couple of years and love it, its significantly quieter than other models I've had in the past, and short enough to fit underneath the cabinets while sitting on the kitchen countertop. And, of course, it makes the smoothest smoothies and soups. But being a massive shaved ice dessert fan, my favourite thing about it is that it turns ice into snow at the touch of a button.

You can also check out my recipe video on YouTube:

Ingredients:

350g ube halaya
600ml double cream
45g caster sugar
1 tsp ube flavouring

Method:

1. Gradually whisk the double cream into the ube halaya, add the caster sugar and the ube extract.

2. Freeze for four hours, or overnight.

3. Take out of the freezer for five minutes to soften a little before scooping and serving.

4. To make halo-halo, make some shaved ice and douse it with evaporated milk (not condensed). If you like yours on the sweeter side, sprinkle 2tsp caster sugar on top. Then top with sweet beans, nata de coco, macapuno, fruits, palm seeds in syrup, custard flan, anything you like – but don't forget a scoop of your homemade ube ice cream.

Enjoy, and have fun.

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Links to some of the products mentioned in this blog post that are available on Amazon:

• Sage Fresh and Furious blender: https://amzn.to/3ggod2f
• Ube flavouring: https://amzn.to/3g0Awki
• Ready-made ube halaya: https://amzn.to/2T7Bgv7
• Palm seeds in green syrup: https://amzn.to/3g4KrWe
• Nata de coco in red syrup: https://amzn.to/2SiGYtV
• Macapuno: https://amzn.to/3zdolID

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