What is the ultimate ube ice cream cookie?

It is a dessert featuring scoops of no-churn ube coconut ice cream served in a bowl and topped with a soft ube white chocolate cookie. Both the cookie and the ice cream get their purple color and vanilla-biscuit flavor from real Ube Nolia ube powder.

Do I need an ice cream machine?

No. The ice cream is a no-churn base: whipped full-fat coconut cream folded with sweetened condensed milk and ube powder, then frozen. The whipped coconut cream traps air the way churning would, so the texture stays scoopable.

How much ube powder goes into the ice cream?

30g of pure ube powder for about 1 litre of ice cream gives a deep natural purple and a clear vanilla-biscuit flavor. Bloom it in a little warm coconut milk first so it dissolves completely with no grains.

Can I make it fully dairy-free?

Yes. Use coconut condensed milk instead of dairy condensed milk in the ice cream, and swap the butter in the cookies for a vegan block butter plus dairy-free white chocolate. The coconut base is already plant-based.

Why does my no-churn ice cream turn icy?

Icy texture comes from low-fat coconut milk or from under-whipping the coconut cream. Use full-fat coconut cream chilled overnight, whip it to soft peaks, and fold gently so you keep the air in.

Can I use store-bought cookies?

You can, but the whole point of this recipe is the match between the ube cookie and the ube ice cream. The cookie dough can be made days ahead and baked straight from the freezer, so it costs you very little extra time.

How far ahead can I prepare the components?

The dessert should be assembled right before serving. However, you can make the components well in advance. The ice cream can be frozen for up to a month, and the cookie dough balls can be frozen for up to 3 months.

Does ube powder add sugar?

No. Ube Nolia ube powder is 100% pure purple yam with no added sugar, coloring or additives. All the sweetness comes from the condensed milk and the sugars in the cookie dough.

Is the ube ice cream cookie a Filipino dessert?

It is a Filipino-inspired dessert. Ube is the Philippine purple yam (Dioscorea alata) used in classics like ube halaya and ube ice cream, while serving ice cream with a cookie is a popular combination worldwide. The flavor and the natural purple color come entirely from the purple yam.

What is the difference between ube and taro?

Ube is a purple yam with a naturally deep violet flesh and a vanilla-biscuit flavor. Taro is a pale root with a starchy, nutty taste and is almost white inside, so purple taro drinks are usually colored artificially. This recipe uses 100% pure ube powder.

September 15, 2026 · Recipe

The Ultimate Ube Ice Cream Cookie - No Churn

A soft, chewy ube white chocolate cookie resting on scoops of no-churn ube coconut ice cream. Purple inside and out, no ice cream machine required.

The ice cream is the classic no-churn method: whipped full-fat coconut cream folded into sweetened condensed milk, with Ube Nolia ube powder bloomed in warm coconut milk for a deep natural violet and a true vanilla-biscuit flavor. No churning, no custard, no eggs.

The cookies are exactly our ube white chocolate cookie recipe, unchanged: muscovado sugar, a splash of lemon juice and a freezer rest for thick, crinkly tops that stay soft and chewy. Makes 6 generous servings.

The ultimate ube ice cream cookie: scoops of purple yam (ube) coconut ice cream in a bowl with a soft ube white chocolate cookie resting on top, a Filipino-inspired dessert made with Ube Nolia <a href='/eu/products/ube-latte-powder'>ube powder</a>

Updated on September 15, 2026

Quick answer

The ultimate ube ice cream cookie is a serving of no-churn ube coconut ice cream (coconut cream + sweetened condensed milk + ube powder) topped with a soft ube white chocolate cookie. Both parts use Ube Nolia pure ube powder, never extract or coloring. 30 min prep, 12 min bake, 6 h freeze. Makes 6 servings.

Key Takeaways

No ice cream machine: whipped coconut cream + condensed milk is the whole base.
Ube powder is bloomed in warm coconut milk so the ice cream stays perfectly smooth.
The cookies are the original ube white chocolate cookie recipe, unmodified.
Freezing the cookie dough gives thick cookies that stay chewy.
Make-ahead: the ice cream and cookie dough can be frozen separately for weeks.

Prep: 30 min
Bake: 12 min
Freeze: 6 h min
Total: 8 h
Yield: 6 servings
Difficulty: Easy

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An ube ice cream cookie is a dessert built entirely around ube (Dioscorea alata), the Philippine purple yam. Scoops of purple ice cream are served in a bowl with a soft ube cookie on top. Both elements are colored and flavored by the same ingredient: 100% pure ube powder. It is a Filipino-inspired dessert, in the same family as ube halaya and ube ice cream.

New to purple yam? Start with what is ube and how to use ube powder. For the ice cream recipe on its own, see our ube ice cream recipe.

The two components

• No-churn ube coconut ice cream: whipped full-fat coconut cream, sweetened condensed milk and ube powder. The condensed milk lowers the freezing point, which is why it scoops instead of setting rock hard.
• Ube white chocolate cookies: our original cookie, with muscovado sugar and chopped white chocolate, frozen before baking for a thick center.

The cookie side is taken as-is from our ube white chocolate cookie recipe.

No-churn ube coconut ice cream:

• • 400ml chilled full-fat coconut cream
• • 300g sweetened condensed milk
• • 60ml coconut milk, warm
• • 30g Ube Nolia ube powder
• • 1 tsp vanilla extract
• • 1 pinch fine sea salt

Ube white chocolate cookies:

• • 145g unsalted butter, softened
• • 90g muscovado sugar
• • 90g light brown sugar (cassonade)
• • 1 large egg, room temperature
• • 1 splash of lemon juice
• • 230g all-purpose flour
• • 25g ube powder
• • 2g baking soda (about ½ tsp)
• • 2g fine salt (about ⅓ tsp)
• • 120g white chocolate, roughly chopped

Ingredient Notes & Substitutions

• • Coconut cream: full-fat only, chilled overnight. Scoop the thick layer from the top of the can and leave the water behind. Light coconut milk gives an icy, crystalline ice cream.
• • Sweetened condensed milk: non-negotiable in a no-churn base. Its sugar keeps the ice cream soft and scoopable straight from the freezer. Coconut condensed milk works for a fully plant-based version.
• • Ube powder: 100% pure purple yam, no dye, no added sugar. Extract will tint but never gives the vanilla-biscuit depth.
• • Muscovado sugar: dark brown sugar is the closest swap. Avoid light brown sugar alone, it is too mild against the ice cream.
• • White chocolate: chopped bars melt into pockets; chips hold their shape. Both work.
• • Gluten-free: use a 1:1 gluten-free blend with xanthan gum in the cookies. The ice cream is naturally gluten-free.

Step-by-Step: No-Churn Ube Coconut Ice Cream

Step 1: Bloom the Ube Powder

Warm the 60ml of coconut milk until hot but not boiling, then whisk in the 30g of ube powder until you get a completely smooth, thick purple paste. Let it cool to room temperature. This step is what separates a silky ice cream from a grainy one.

Pro Tip: Never add dry ube powder straight to a cold mixture. It hydrates slowly and leaves tiny purple specks that you will feel on the tongue.

Step 2: Build the Condensed Milk Base

Pour the sweetened condensed milk into the cooled ube paste, add the vanilla extract and the pinch of salt, and whisk until the whole mixture is one even deep purple. The salt is small but essential: it stops the condensed milk from tasting flat.

Step 3: Whip the Coconut Cream

Scoop the thick chilled coconut cream into a cold bowl and whip with an electric whisk for about 2 minutes, until it holds soft peaks. Stop as soon as it holds its shape; overwhipping turns coconut cream grainy and it will split later.

Step 4: Fold and Freeze

Fold the ube condensed milk base into the whipped coconut cream in three additions, using a spatula and a light hand. The air you keep here is what replaces churning. Pour into a loaf tin or shallow container, smooth the top, cover with cling film pressed onto the surface, and freeze at least 6 hours, ideally overnight.

Pro Tip: Freeze the ice cream in a shallow container rather than a deep tub. It firms faster and evenly, and it is much easier to scoop.

After 6 hours the texture should be smooth and scoopable, exactly like in the photos above. If it feels icy, the coconut cream was not whipped enough or the cling film was not touching the surface.

Silky frozen purple yam ube coconut ice cream in a loaf tin after 6 hours, Filipino ube dessert made with Ube Nolia ube powder

Ube ice cream covered with plastic wrap, ready for the freezer, purple yam | Ube Nolia

Step-by-Step: The Ube White Chocolate Cookies

These are exactly the steps from our original ube white chocolate cookie recipe, kept unchanged because the texture is already perfect for serving with ice cream.

Step 5: Cream the Butter and Sugars

Cream the softened butter with the muscovado and light brown sugar for about 3 minutes, until pale and fluffy. The muscovado brings the caramel and molasses depth that stands up to the sweet ice cream.

Softened butter creamed with muscovado and brown sugar in a glass bowl for the ube purple yam white chocolate cookies | Ube Nolia

Purple ube cookie dough mixed with a white spatula, purple yam | Ube Nolia

Step 6: Add the Egg and Lemon Juice

Beat in the room-temperature egg and a splash of lemon juice until fully combined. The acid activates the baking soda for lift and a chewier crumb, without any citrus taste.

Step 7: Sift and Fold in the Dry Ingredients

Sift the flour together with the 25g of ube powder, then add the baking soda and salt. Fold the dry mix into the wet mixture and stop as soon as no dry flour remains. Overmixing makes the cookies tough.

Deep purple ube cookie dough folded with a spatula, colored only with Ube Nolia purple yam (ube) powder | Ube Nolia

Step 8: Fold in the White Chocolate and Freeze the Dough

Fold in the roughly chopped white chocolate, then shape 12 balls of about 75g each. Freeze them for at least 2 hours. This rest firms the butter and hydrates the flour, so the cookies bake thick with crinkly tops instead of spreading thin.

Ube cookie dough balls with white chocolate chunks on baking paper, purple yam | Ube Nolia

Step 9: Bake and Cool Completely

Bake at 190°C (190°C) for 10 to 12 minutes, until the edges are set but the centers still look soft. Leave them on the tray for 5 minutes, then cool completely on a rack. A warm cookie will melt the ice cream on contact, so let them reach room temperature before serving.

Step 10: Scoop, Top and Serve

Take the ice cream out of the freezer about 5 minutes before serving to soften slightly. Scoop two or three generous scoops into a chilled bowl. Rest one of the cooled ube white chocolate cookies on top of the ice cream and serve immediately.

Serve one bowl at a time. The ice cream softens fast, so assemble just before eating for the best texture.

Pro Tip: Garnish the bowl with toasted shredded coconut or white chocolate shavings before adding the cookie on top.

That is the finished result: a deep purple scoop that holds its shape, served with a soft ube cookie with visible white chocolate, ready to enjoy immediately.

Scooping ube ice cream with a metal ice cream scoop, purple yam | Ube Nolia

Ube white chocolate cookie resting on scoops of ube ice cream, purple yam | Ube Nolia

Bowl of ube ice cream topped with an ube white chocolate cookie, purple yam | Ube Nolia

Serve Your Ube Ice Cream Cookies

Serve immediately. The contrast between the cold, smooth ice cream and the soft, chewy cookie is the heart of this dessert. That deep purple color comes only from real purple yam (ube) powder, never from food coloring.

• Chill your bowls: Freeze your serving bowls for 15 minutes before scooping to keep the ice cream from melting too quickly.
• Use a hot scoop: Dip your ice cream scoop in hot water (and wipe it dry) between scoops for perfectly round, clean scoops.
• Cool the cookies completely: A warm cookie will melt the ice cream on contact. Ensure they are at room temperature before serving.
• Garnish: Add a sprinkle of toasted coconut, crushed nuts, or white chocolate shavings for extra texture and flavor.
• Serve immediately: The dessert is best enjoyed right after assembly to get the perfect contrast of cold ice cream and soft cookie.

Problem	Cause	Fix
Ice cream is icy	Low-fat coconut milk, or coconut cream under-whipped	Use full-fat coconut cream chilled overnight and whip to soft peaks before folding
Grainy purple specks	Ube powder added dry to a cold mixture	Bloom the powder in warm coconut milk until perfectly smooth, then cool
Ice cream too hard to scoop	Not enough condensed milk, or freezer set very cold	Keep the full 300g of condensed milk and let the ice cream sit 5 minutes before scooping
Cookies spread too thin	Dough not chilled long enough	Freeze the dough balls for at least 2 hours. This prevents spreading and creates a thicker, chewier cookie.
Color turned grey	Too much baking soda in the dough, or ube extract instead of powder	Stick to 2g baking soda, use 100% pure ube powder and the splash of lemon juice

Storage & Make-Ahead for Ube Ice Cream Cookies

• Ice cream: keeps 1 month in a sealed container with cling film pressed on the surface.
• Cookie dough: shaped balls freeze up to 3 months. Bake straight from frozen, adding 1 to 2 minutes.
• Baked cookies: Store in an airtight container at room temperature for up to 3 days.
• Make-ahead plan: freeze the ice cream and the dough balls the day before, then bake the cookies and serve on the day.

Why Real Purple Yam (Ube) Powder Matters

Most purple ice creams on the market rely on food coloring and synthetic flavoring. Pure ube powder, milled from Dioscorea alata yams grown in the Philippines, gives you:

Read more about what ube tastes like and how to choose an ube powder.

• Natural purple color from anthocyanins
• Authentic flavor — vanilla, biscuit and a hint of white chocolate, which is why white chocolate cookies fit so well
• Dietary fiber that supports a healthy digestive system
• A clean label — no additives, no dye, no added sugar

More Filipino Ube Desserts to Try Next

• Ube White Chocolate Cookie Recipe - the cookie used in this recipe
• Ube Ice Cream Recipe - the ice cream recipe on its own
• Ube Crookie Recipe - croissant meets cookie
• Ube Coconut Tres Leches - purple sponge soaked in coconut milk
• Ube Halaya Recipe - the classic purple yam jam
• All Ube Recipes

FAQs: Ultimate Ube Ice Cream Cookie