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Simple Ube Macapuno Ice Cream (No Churn)

A quintessential Filipino ice cream flavour with strings of creamy macapuno and ube halaya bits. It’s full of flavour and so easy to prepare.
Prep Time10 mins
Resting time3 hrs
Course: Dessert
Cuisine: Filipino
Author: Pam from PinoyBites


  • 2 cups 500ml Heavy whipping cream , 33-35% mf
  • 1 300 ml can sweetened condensed milk
  • 1 - ½ cups Ube Halaya cut in small dice
  • ½ - ⅔ cup sweetened macapuno (I used Tita Ely's macapuno) well drained*
  • 1-2 teaspoons Ube flavor I used McCormick

Here's How:

  • Using a mixer, whip the heavy cream until medium peaks form. Slowly add the condensed milk and flavoring while the mixer is running on speed 2. Increase the speed to fully incorporate the flavors, about one minute.
  • Gently fold the ube and macapuno* (see note) using a spatula until well combined. Transfer to a freezer-safe container, place at the back of the freezer and freeze until completely frozen, about 4-6 hours.
  • Serve with more ube and macapuno, if desired.


*You will notice that your macapuno will turn green once the ice cream is done. Apparently, there’s a natural chemical reaction happening between the ube flavor and the bottled macapuno. The taste is the same so it doesn’t bother me. You can rinse your macapuno quickly in water to minimize this or add the macapuno when serving (as a topping). Another option is to do one flavor at a time ( Macapuno or Ube ice cream only)