Ube Ice Candy Recipe

I absolutely adore this Ube Ice Candy Recipe because it brings back such warm memories of Filipino summertime treats. There’s something magical about the vibrant purple hue and the creamy, sweet flavor that instantly lifts my spirits. This recipe combines the natural earthiness of ube with smooth milks and just the right touch of sweetness, all tucked inside a fun frozen form that’s perfect for cooling off. Whenever I’m craving something nostalgic yet easy and refreshing, this is my go-to dessert that never disappoints.

Why You’ll Love This Ube Ice Candy Recipe

What really fascinates me about this Ube Ice Candy Recipe is the way the flavors come together. The natural richness of steamed purple yam blends beautifully with the cassava flour’s subtle thickness, creating a luscious, velvety texture. The balance of condensed and evaporated milk adds a creamy sweetness without overpowering the delicate earthiness of the ube. The hint of ube flavoring really elevates the color and aroma, making every bite as delightful to the senses as it is to the eyes. Honestly, every time I make this, it feels like a little celebration in my mouth!

Beyond the taste, I find this recipe wonderfully approachable, even if you’re new to making ice candy. The ingredient list is straightforward and budget-friendly, with nothing too fancy or complicated—perfect for a casual day when you want something homemade but hassle-free. It’s also incredibly versatile when it comes to occasions: I love serving it at family gatherings, summer parties, or even as a thoughtful midday treat. This recipe stands out because it captures the essence of Filipino flavors in such a playful, refreshing form. It’s a vibrant twist on traditional desserts, and sharing it with friends always brings smiles.

Ingredients You’ll Need

The beauty of this Ube Ice Candy Recipe is how simple yet essential the ingredients are, each contributing uniquely to the dish’s flavor, texture, and color. From the creamy milks to the starchy cassava flour, these components harmonize perfectly for that classic purple-hued icy snack you’ll crave again and again.

• ½ cup ube (purple yam, steamed): This is the star ingredient that gives the ice candy its vibrant color and authentic earthy sweetness.
• 8 cups water: Needed for boiling the ube and creating the base liquid for the mixture, ensuring the right consistency.
• ½ cup cassava flour: Adds a subtle thickness and chewiness to the texture, making the ice candy satisfyingly smooth.
• ⅓ cup organic sugar: Sweetens the mixture naturally without being overpowering; you can adjust sweetness to taste.
• ¾ cup condensed milk: Brings creamy sweetness and richness, lending that classic dessert-like creaminess.
• 1 cup evaporated milk: Balances out the condensed milk with a lighter touch, adding smoothness and depth.
• 1 tablespoon ube flavoring: Enhances the purple color and boosts the ube aroma for an unforgettable taste.

Directions

Step 1: Begin by preparing the ube. Bring a pot of water to a boil, then add the purple yams. Let them cook for about 25 to 30 minutes, or until they are soft and tender when pierced with a fork. This step ensures the ube is perfectly cooked for blending.

Step 2: Once the ube is cooked and slightly cooled, place it in a bowl with 1 cup of water and mash or mix until there are no lumps. Set this ube mixture aside while you prepare the cassava base.

Step 3: In a separate bowl, combine ½ cup cassava flour with 2 cups water and stir well until everything is fully dissolved and smooth. Set this mixture aside as well.

Step 4: Now, in a large pot over medium heat, pour in 5 cups of water and bring it to a rolling boil. Add the ⅓ cup organic sugar and stir continuously until the sugar has fully dissolved.

Step 5: Gradually pour the cassava mixture into the pot, stirring consistently to avoid lumps. Let the mixture thicken slightly but keep stirring to maintain a smooth texture.

Step 6: Next, add the ube mixture and 1 tablespoon of ube flavoring. Stir thoroughly until the mixture turns a beautiful, even purple shade and is well combined.

Step 7: Lower the heat and add the ¾ cup condensed milk and 1 cup evaporated milk. Stir gently until everything is combined into a creamy, smooth batter. Allow it to cook for 2-3 more minutes, then remove from heat.

Step 8: Let the mixture cool for about 30 minutes at room temperature. This makes it easier to handle and sets the flavor before freezing.

Step 9: If using popsicle molds, evenly pour the cooled mixture into the molds. If using traditional ice candy plastic bags, use a funnel and ladle to fill each bag, leaving a couple of inches at the top for tying.

Step 10: Twist and tightly knot the ice candy bags to seal in the mixture. Repeat this process until all the ube mixture has been used.

Step 11: Place the filled molds or bags in the freezer for at least 6 hours, or until completely frozen solid. Then, your delicious Ube Ice Candy is ready to enjoy!

Servings and Timing

This recipe makes about 12 servings of refreshing Ube Ice Candy, which is perfect for sharing with family or friends. Prep time is relatively short—around 15 to 20 minutes for boiling and mixing ingredients—while cooking the mixture takes roughly 10 to 15 minutes. The key timing is in the freezing stage, which requires a good 6 hours to ensure the ice candy sets firmly. So plan ahead to let the dessert chill overnight or during the day for a delightful treat later.

How to Serve This Ube Ice Candy Recipe

When I serve this Ube Ice Candy, I like to embrace its nostalgic vibe by pairing it with simple Filipino snacks like banana cue or crispy fried lumpia. The savory crunch really complements the smooth, sweet ice candy, creating a lovely balance of textures and flavors. It’s also fantastic as a refreshing dessert after a hearty meal, especially when you want something light but satisfying.

For presentation, I love using clear popsicle molds so the gorgeous purple color shines through, making it visually inviting. If you’re using plastic bags, arranging them in a colorful basket or tray adds charm and reminds me of fun summer street snacks. Garnishing a plate with a few fresh purple yam slices or edible flowers can elevate the experience for guests. I often pair it with a chilled mango shake or even a sparkling calamansi soda for a tropical-inspired drink that brightens the palate.

This frozen treat is best served straight from the freezer, nice and cold, so it holds its shape and delivers that satisfyingly chilly texture. It’s perfect for sunny afternoons, holiday parties, or casual family dinners when you want to impress everyone with something homemade, colorful, and fun. I always recommend portioning individually so everyone gets their own perfectly sized ice candy to enjoy at their own pace.

Variations

One of the things I love about this Ube Ice Candy Recipe is how flexible it is to customization. For instance, if you want a creamier texture, you can experiment with replacing evaporated milk with coconut milk, which gives it a slightly tropical twist and makes the dessert vegan-friendly. For a lighter version, I sometimes reduce the condensed milk slightly or swap in coconut sugar for a deeper, caramel-like sweetness.

To switch up the flavor, I occasionally add a bit of vanilla extract or a small pinch of salt to enhance the overall taste complexity. If you’re feeling adventurous, blending in small chunks of cooked ube or mixing in sweetened red beans can add texture and an extra pop of flavor that’s simply delightful. For those who prefer a gluten-free treat, cassava flour is already gluten-free, so this recipe naturally fits without worry.

Lastly, while this recipe traditionally uses freezing as the preparation method, you can turn it into an ube pudding by skipping the freezing step and chilling the mixture in the fridge until set. It’s a different experience altogether but equally satisfying in my book! No matter how you tweak it, this recipe stays delicious and special.

Storage and Reheating

Storing Leftovers

If you happen to have leftover Ube Ice Candy, the best way to store it is in an airtight container in the freezer to prevent freezer burn. If you’re using plastic bags, make sure they are tightly sealed and placed flat to save space. Leftover ice candy can keep well for up to 2 weeks in the freezer while maintaining its refreshing texture and flavor.

Freezing

This dessert is meant to be frozen, so it stores wonderfully in the freezer for long periods. To freeze properly, ensure the ice candy is fully cooled before placing it in the freezer. Arrange the molds or bags in a single layer until they’re solid, then you can stack or put them in containers for neat storage. Properly frozen, the ice candy maintains its quality for several weeks.

Reheating

Since this treat is an icy dessert, reheating isn’t really recommended as it defeats its purpose. However, if you want to soften it slightly before enjoying, leaving it at room temperature for 5 to 10 minutes works well. This will make it easier to bite into without losing the refreshing cold texture. Avoid microwaving or heating in any form because that will melt the ice candy and change the texture completely.

FAQs

Can I use frozen ube instead of fresh ube for this recipe?

Absolutely! Frozen ube works just fine if fresh steamed ube isn’t available. Just thaw it completely and mash it before mixing it with water to ensure there are no lumps. It’s a convenient shortcut that still delivers great flavor and color.

What if I don’t have cassava flour? Can I substitute it?

Cassava flour is important for the texture, giving the ice candy a slight chewiness, but you can use cornstarch or rice flour as alternatives in smaller quantities. The texture might be a little different—less chewy and slightly softer—but still delicious.

Is this recipe suitable for vegans?

The traditional recipe uses condensed and evaporated milk so it’s not vegan, but you can swap both for coconut milk or other plant-based milks and sweetened condensed coconut milk to create a vegan version that’s just as tasty and creamy.

How do I prevent ice crystals from forming in the ice candy?

To minimize ice crystals, make sure the mixture is well combined and cooled before freezing, and avoid thawing and refreezing repeatedly. Using sweetened condensed milk and evaporated milk helps keep the texture creamy, which reduces crystallization.

Can I add other flavors or mix-ins to this Ube Ice Candy Recipe?

Definitely! Small additions like chocolate chips, coconut strips, or even swirl in a bit of macapuno (sweetened coconut sport) can add fun textures and flavors. Just add these before freezing to enjoy a personalized treat.

Conclusion

Making this Ube Ice Candy Recipe has become one of my favorite ways to enjoy that uniquely Filipino flavor in a fun, refreshing treat. It’s simple to prepare, visually stunning with its purple glow, and absolutely delicious with its creamy, sweet, earthy taste. I truly encourage you to try this recipe—you’ll be delighted by how easily it comes together and how much joy it brings with every bite. Whether you’re sharing with friends or indulging on a sunny afternoon, this ice candy always feels like a little scoop of happiness.

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