Ingredients
Scale
1 cup heavy cream
1/2 cup ube halaya (purple yam jam)
1/2 cup condensed milk
1/2 cup fresh strawberries, chopped
2 tbsp sugar
1 tsp lemon juice
Instructions
1. Whip the cream until soft peaks form.
2. Fold in the ube halaya and condensed milk.
3. In a pan, cook strawberries, sugar, and lemon juice until jammy.
4. Let the compote cool, then swirl into ube mixture.
5. Freeze in a loaf pan for 6 hours or overnight.
6. Scoop and serve chilled.
Notes
Use coconut cream for a dairy-free version.
Adjust sugar based on the sweetness of your strawberries.
Layer with crushed graham for added texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-churn, Freeze
- Cuisine: Filipino Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 180
- Sugar: 18g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: ube strawberry, no churn ice cream, Filipino dessert