Description
Rich, creamy homemade ube Oreo ice cream made in about 20 minutes in an ice cream maker, with ube halaya, coconut milk, sweetened condensed milk, and crushed Oreos folded in.
Ingredients
Units
Scale
- 1.25 cups heavy cream
- 1/2 cup unsweetened coconut milk
- 1/2 cup sweetened condensed milk
- 1/3 cup ube halaya (purple yam jam)
- 1 tsp ube extract
- 1 tsp vanilla extract
- 6 Oreos, crumbled
Equipment
- Ice cream maker
Instructions
- Add the base. Pour everything except the Oreos into the ice cream maker: heavy cream, coconut milk, sweetened condensed milk, ube halaya, ube extract, and vanilla extract.
- Churn. Fit the lid and paddle, start the ice cream setting, and let it churn about 20 minutes.
- Crush the Oreos. While it churns, crumble the Oreos into a bowl.
- Add the mix-in. With about 3 minutes left, add the crushed Oreos through the mix-in hatch so they stay in chunks.
- Serve or freeze. Eat it soft right away, or transfer to a freezer-safe container and freeze a couple of hours for firmer scoops.
Notes
- Ube halaya plus ube extract is the combo that makes it taste (and look) like real ube, not just sweet cream.
- Fold the Oreos in near the end of churning so they stay crunchy instead of dissolving.
- Unsweetened coconut milk keeps it from getting too sweet against the condensed milk.
- For clean scoops, freeze 2 hours after churning; for soft-serve, eat right away.
- Press parchment against the surface before freezing to prevent ice crystals.
- Prep Time: 5
- Cook Time: 20
- Category: Dessert
- Method: No Cook
- Cuisine: American, Filipino
Nutrition
- Serving Size: 1/2 cup
- Calories: 290 kcal
- Sugar: 24g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg