Filipino Purple Yam Ice Cream (Ube Sorbetes)
Sorbetes na Ube Say it: sohr-BEH-tes nah OO-beh
Sorbetes is the Filipino street ice cream sold from colorful carts by sorbeteros, and ube is one of its most loved flavors. It is richer and denser than a sorbet, made with coconut milk, evaporated milk and purple yam jam for a vivid lavender color and gently earthy sweetness. Filipinos enjoy it as a merienda or fiesta treat, often in a cone or tucked into a soft bun. This home version captures that creamy, tropical character without an ice cream maker.
Filipino Purple Yam Ice Cream (Ube Sorbetes)
Sorbetes na Ube
Pronounced sohr-BEH-tes nah OO-beh
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Ice cream base
Flavor
Method
Whisk the cornstarch with 2 tbsp of the evaporated milk in a small bowl until smooth. In a saucepan, combine the coconut milk, remaining evaporated milk, cream, sugar and salt and warm over medium heat, stirring, until the sugar dissolves and the mixture steams, 3-4 minutes; do not boil.
Whisk the cornstarch slurry into the warm milk mixture. Cook, stirring constantly, until the base thickens enough to coat the back of a spoon, 2-3 minutes, then remove from the heat.
Whisk in the ube halaya, ube extract and vanilla until completely smooth and evenly purple. If any lumps remain, blend briefly or press the base through a fine sieve.
Pour the base into a bowl and cool to room temperature, then cover and chill until very cold, about 1-2 hours.
Pour into a shallow freezer-safe container and freeze for 45 minutes, until the edges begin to set. Stir with a fork, scraping the frozen edges into the center, then repeat every 30 minutes for 2-3 hours, until the mixture is thick like soft-serve and no longer sloshy.
Smooth the surface, cover tightly and freeze for 2-3 hours more, until firm enough to scoop. Let stand at room temperature for 5 minutes before serving.
Regional variants
Classic sorbetes flavors also include mango, avocado, jackfruit (langka), chocolate and cheese (keso); for a fruit version, fold 1/2 cup (120 g) finely chopped or pureed fruit into the chilled base before freezing.
Cook's notes
- Chill the base thoroughly and use a cold container for a smoother, creamier freeze.
- If using mashed purple yam instead of ube halaya, blend the base before freezing so the texture stays silky.
Serve with
Serve in a sugar cone or a soft pandesal bun, as street vendors do.
Make ahead and storage
Keeps covered in the freezer for up to 2 weeks; let soften for 5 minutes before scooping.
