This Ninja Creami Ube Coconut Ice Cream is rich, ultra-creamy, and packed with real ube flavor and coconut goodness. If you love ube halaya or coconut desserts, this one's going straight into your regular freezer rotation.
I grew up eating ube everything and honestly, coconut just makes it better. After a few test spins (and a few purple spoonfuls straight from the pint), this version hit the sweet spot.
If you've tried my Ube Cheese Ice Cream, you already know I'm serious about ube. This coconut version is just as creamy and indulgent, with that tropical twist that makes it feel a little more special.
Now my freezer is basically stocked with purple ice cream year-round. For a lighter, high protein pint, try my Ninja Creami purple sweet potato ice cream, made with fresh purple sweet potatoes instead of ube.
Jump to:
- Why You’ll Love This Ube Coconut Ice Cream
- Ingredients You'll Need
- Substitution and Additions
- How to Make Ninja Creami Ube Coconut Ice Cream
- 🍒Fun Mix-Ins and Topping Ideas
- Serving Size
- The Tools That Make It Happen
- Tips for Creamy Ube Coconut Ice Cream
- Recipe FAQs
- More Purple Ice Cream Flavor Ideas
- Artisan Style Ice Cream Recipes
- Did you try this recipe?
- Ninja Creami Ube Coconut Ice Cream
Why You’ll Love This Ube Coconut Ice Cream
- No gums or pudding mix. Cottage cheese and condensed milk give the base enough body to spin creamy on their own.
- Coconut in every bite. Coconut milk carries the flavor through the whole base, and shredded coconut adds a little texture.
- You won’t taste the cottage cheese. Blended completely smooth, it just adds creaminess and a bit of protein.
- Easy-to-find ingredients. Everything is available at Costco or an Asian market.
- Reliable texture. If the first spin comes out crumbly, one respin with a splash of milk usually fixes it.
Ingredients You'll Need
- Half and half: This is the main liquid in the base. It has enough fat to keep the ice cream smooth without making it too rich.
- Coconut milk: Coconut milk gives the ice cream its coconut flavor and a smooth finish. Its fat also helps the pint spin creamy instead of icy. (Not pictured.)
- Sweetened condensed milk: Condensed milk sweetens the base and keeps it scoopable. The sugar lowers the freezing point, so the pint freezes softer than it would with milk alone.
- Cottage cheese: Cottage cheese adds body and creaminess, plus a little protein. Blend it completely smooth, because any curds left in the base freeze into small lumps.
- Ube flavoring: This gives the ice cream its purple color and ube flavor. It’s concentrated, so a small amount goes a long way.
- Vanilla extract: Vanilla rounds out the ube so the flavor tastes fuller.
- Shredded coconut: Sweetened or unsweetened dried coconut both work. It adds texture, and the sweetened kind adds a little extra sweetness.
See the recipe card below for quantities.
Substitution and Additions
- No half and half? Use equal parts whole milk and heavy cream. Together they come out close to half and half, so the texture stays the same.
- No cottage cheese? Use Greek yogurt or cream cheese. Greek yogurt adds a slight tang, while cream cheese makes it richer, closer to a cheesecake ice cream.
- No coconut milk? Use almond or oat milk. The coconut flavor will be milder, so the shredded coconut does more of the work.
- No ube flavoring? Use homemade ube halaya instead. Halaya is already sweetened, so cut back on the condensed milk.
How to Make Ninja Creami Ube Coconut Ice Cream
- Blend the base. Add the half and half, coconut milk, condensed milk, cottage cheese, ube flavoring, vanilla, and shredded coconut to a blender.
- Fill the pint. Pour the base into your Ninja Creami pint, staying below the max fill line, and smooth the top flat. A flat surface freezes evenly and gives the blade a level surface to work through.
- Freeze for 24 hours. Put the lid on and freeze on a level surface for a full 24 hours, so the base freezes solid all the way through.
- Spin on Ice Cream. Remove the lid, lock the pint into the machine, and run the Ice Cream program.
- Respin if needed. If it looks crumbly, add a splash of milk and run Respin until smooth.
🍒Fun Mix-Ins and Topping Ideas
To add mix-ins, make a well down the center of the spun ice cream, add them, and run the Mix-In program.
- Toasted coconut flakes: Toasting brings out a nutty coconut flavor and adds a light crunch on top.
- White chocolate chips: Their mild sweetness goes well with ube without covering it up.
- Crushed coconut cookies: They add crunch and a little more coconut flavor, either mixed in or sprinkled on top.
- Ube halaya: A spoonful in the mix-in well adds pockets of thick, sweet ube for an even stronger ube flavor.
Serving Size
This recipe is made for the Ninja Creami Deluxe (24 oz pint) and makes about 4 servings. If you have the original 16 oz Creami, use about two thirds of each ingredient.
The Tools That Make It Happen
- Blender: A blender gets the cottage cheese completely smooth. Whisking by hand leaves curds that freeze into lumps.
- Ninja Creami Deluxe: This recipe is sized for the Deluxe’s 24 oz pint.
- Extra Ninja Creami pints: Extra pints let you keep one ready to spin while another is freezing.
Tips for Creamy Ube Coconut Ice Cream
- Blend until there are no curds. Cottage cheese curds that look small in the blender freeze into lumps you’ll notice in every bite.
- Taste the base before freezing. Cold dulls sweetness, so the base should taste a little sweeter than you want the finished ice cream to be.
- Let the pint sit before spinning. About 5 minutes on the counter, or closer to 10 if your kitchen is cold, lets the blade cut through smoothly instead of shaving it into crumbles.
- Respin with a little milk. Add 1 to 2 tablespoons of milk if it spins out crumbly. Start small, since too much liquid makes it soft and icy.
- Store leftovers flat. Smooth the top before refreezing, then respin on Ice Cream when you’re ready for more.
Recipe FAQs
Yes. Halaya is already sweetened, so cut back on the condensed milk.
That’s common with a very cold pint. Add 1 to 2 tablespoons of milk and run Respin.
No. The half and half, condensed milk, and cottage cheese are all dairy.
Ube is a purple yam with a nutty, vanilla-like flavor. Purple sweet potato is milder and earthier. If you can’t find ube, try my purple sweet potato ice cream.
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Ube Coconut Ice Cream
Equipment
- 1 Blender
- 1 Ninja Creami Deluxe Ice Cream maker
- 1 Ninja Creami Pint Container
Ingredients
- 1 cup half and half
- ½ cup coconut milk
- ½ cup sweetened condensed milk
- ½ cup cottage cheese
- 1 teaspoon vanilla extract
- 1 tablespoon ube flavor
- Shredded coconut optional
Instructions
- Blend all ingredients until smooth and well combined1 cup half and half, ½ cup coconut milk, ½ cup sweetened condensed milk, ½ cup cottage cheese, 1 tsp vanilla extract, 1 tbsp ube flavor, Shredded coconut
- Freeze flat in a Ninja Creami pint container for 24 hours
- Spin using “Lite Ice Cream” or “Gelato” mode
- Respin with 1–2 tablespoon milk if needed
- Serve and enjoy your creamy, coconutty ube treat
Notes
- Blend all ingredients until smooth and well combined
- Freeze flat in a Ninja Creami pint container for 24 hours
- Spin using “Lite Ice Cream” or “Gelato” mode
- Respin with 1–2 tablespoon milk if needed
- Serve and enjoy your creamy, coconutty ube treat
Rose says
Hope you love this Ube Coconut Ice Cream! Leave a quick rating if you try it.