Ube Coconut Ice Cream (with Ube Crinkle Cookies)

Ube Coconut Ice Cream (with Ube Crinkle Cookies)

Course: Dessert
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate overnight and freezing time: 8 hours
Total Time: 30 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make this dairy-free soft and creamy ube coconut ice cream topped with soft ube crinkle cookies. This is a summer staple everyone must try!
Print Recipe


  • 1 cup packed mashed ube - see notes or ube jam (ube halaya)
  • 1 1/2 cup coconut milk
  • 1/3 cup sugar or more to your taste cut down if using sweetened ube jam
  • 2 large eggs beaten
  • 1 tsp ube extract
  • 1/4 tsp salt

Serve with:


  • Place all the ingredients in a blender and blend until smooth. Pour into a medium saucepan and stir until the mixture comes to a gentle simmer (do not boil). Cook until it coats the back of the spatula. Remove from the heat and let it cool down some and then cover with cling wrap and refrigerate overnight. I feel that it churns the best when I refrigerate it overnight (maybe it's just my ice cream maker)
  • When ready to churn, follow your ice cream maker instruction. Pour this into freezer-friendly ice cream tubs. If you serve immediately, it's more of like a soft-serve consistency. Freeze for about 4 hours and ready to be served as ice cream
  • Scoop some ice cream into cones or cups and you can crumble in the ube crinkle cookies or just place it on top of the ice cream for presentation


If using frozen grated ube, squeeze as much water out from the ube as possible after thawing. Then steam them for 20 minutes and mash it with a fork while warm