I'm Filipino, and ube runs in my blood. If there's a purple dessert on the menu, I'm ordering it. Put that together with my ice cream habit, and this pint was bound to happen.
This Ninja Creami Maple Ube Latte Ice Cream blends ube extract with half and half, cottage cheese, and a little condensed milk, then sweetens it with pure maple syrup. It's named after the café-style ube latte, which is milk-based and coffee-free, so there's no espresso in the base. There are no gums or fillers, and the cottage cheese disappears once blended.
If you're ube-obsessed too, try my Ube Coconut Ice Cream or Ube Cheese Ice Cream next, or browse all my purple ice cream recipes.
Jump to:
- Why You'll Love This Maple Ube Latte Ice Cream
- Ingredients You'll Need
- How to Make Maple Ube Latte Ice Cream
- 🍒 Mix-In and Topping Ideas
- 👪Serving Size
- Tools You’ll Need
- Recipe Tips and Troubleshooting
- Recipe FAQs
- More Purple Ice Cream Recipes
- More Unique Flavor Recipes
- Did you try this recipe?
- Ninja Creami Maple Ube Latte Ice Cream
Why You'll Love This Maple Ube Latte Ice Cream
- No gums or stabilizers. Cottage cheese and condensed milk give it body, so the pint spins smooth with ingredients that belong in ice cream.
- Real ube flavor and color. Ube extract gives it the nutty, vanilla-like ube flavor and the deep purple color in one step, no ube halaya to cook first.
- Maple instead of plain sugar. Pure maple syrup adds a light caramel note that pairs with ube and makes it taste like fall.
- Café ube latte, in a pint. Half and half and condensed milk make it creamy like the milk-based ube lattes at Filipino cafés.
- Cottage cheese you can't taste. Blended smooth, it adds a little protein and keeps the texture scoopable.
Ingredients You'll Need
This is just an overview. Jump down to the full recipe card for exact amounts and instructions.
- Half and half: The creamy base. It has enough fat for a rich, smooth scoop without turning waxy the way heavy cream can.
- Cottage cheese: Adds protein and body and works as a natural stabilizer. Blended completely smooth, you won't taste it.
- Sweetened condensed milk: Sweetens the base, and its high sugar content keeps the pint soft enough to scoop.
- Pure maple syrup: Adds sweetness with a light caramel note that pairs with ube. Use real maple syrup, not pancake syrup.
- Vanilla bean extract: Brings out the vanilla notes that ube already has, so the ube tastes rounder.
- Ube extract: The flavor and color in one. Strength varies by brand, so taste the base and add a little more if needed.
Substitutions
- Half and half: Mix equal parts heavy cream and whole milk if you don't have it. Together they come close to half and half's fat level, so the texture stays the same.
- Ube extract: Ube halaya (ube jam) works in its place, but the flavor and color come out milder, since jam is less concentrated than extract.
- Maple syrup: Use an extra spoonful of sweetened condensed milk if you're out. It keeps the pint soft, but you'll lose the maple note.
- Want an actual coffee latte? Add a little instant espresso powder to the base before freezing. It dissolves without adding extra liquid, so the texture stays the same.
How to Make Maple Ube Latte Ice Cream
- Blend the base. Add the half and half, cottage cheese, sweetened condensed milk, vanilla bean extract, maple syrup, and ube extract to a blender. Blend until completely smooth with no cottage cheese curds, since any lumps freeze into icy bits. Pour into a Ninja Creami Deluxe 24-ounce pint.
- Freeze for 24 hours. Level the top, cover, and freeze on a flat surface for a full 24 hours, so the pint is solid all the way through before spinning.
- Spin. Remove the lid, lock the pint into the machine, and press Ice Cream. If it comes out crumbly, add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin.
- Add mix-ins and serve (optional). For mix-ins, make a well in the center, add them, and run the Mix-In program. Scoop right away, or freeze for about an hour if you like it firmer.
🍒 Mix-In and Topping Ideas
Mix-ins (add after spinning, using the Mix-In program)
- Ube halaya: Spoon it into the well before the Mix-In program for thick ube ribbons and deeper purple color.
- Crushed graham crackers: Add crunch and a honey-cinnamon note that pairs with the maple.
- Ube cookies or crumbs: Double up on ube flavor and add texture to every bite.
Toppings (add when serving)
- Warm maple syrup: A drizzle brings the maple forward, since some of its flavor fades once frozen.
- Toasted coconut flakes: Ube and coconut are a classic Filipino pairing, and toasting keeps the flakes crisp.
- Condensed milk drizzle: Adds sweetness and a milky finish like a café latte. Drizzle it on top, since swirled into the pint it freezes stiff.
👪Serving Size
This recipe is made for the Ninja Creami Deluxe and its 24-ounce pint, so it makes about 4 servings at roughly 240 calories each.
Using the original 16-ounce pint? Make two-thirds of the recipe so the base stays under the max fill line.
Tools You’ll Need
- Blender: Blends the cottage cheese completely smooth and mixes the ube extract evenly, so the color comes out even with no streaks.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The machine I tested this in. The Deluxe uses a 24-ounce pint and has the Ice Cream, Respin, and Mix-In programs used in the steps.
- Extra Ninja Creami pints: Each base needs 24 hours in the freezer, so a spare pint lets you start the next batch while you finish this one.
Recipe Tips and Troubleshooting
- Crumbly after the first spin? That's normal for a fully frozen pint. Add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin, once or twice.
- Too soft? Refreeze for about an hour before serving.
- Not purple enough? Ube extract strength varies by brand. Add a little more to the next batch, and taste the base before freezing so the flavor doesn't overpower.
- Icy edges? Warm your spoon in hot water and scrape around the sides before scooping. The warm spoon softens the frozen edge without melting the center.
- Storing leftovers: Level the top, cover, and freeze for up to 2 weeks. Respin before serving to bring back the creamy texture.
- For more help, check out my Ninja Creami FAQ and Troubleshooting Guide.
Recipe FAQs
No. It's named after the café-style ube latte, which is milk-based and coffee-free. If you want a coffee version, add a little instant espresso powder to the base before freezing.
Yes, but the color and flavor come out milder, because jam is less concentrated than extract.
No. Blended completely smooth with the condensed milk and maple syrup, it has no noticeable tang. It's there for body and a little protein.
Yes. Swap part of the half and half for low-fat milk. Expect a firmer pint that may need an extra respin, and you may want a little more maple syrup, since sugar helps keep it soft.
Look in the baking aisle of Asian or Filipino grocery stores, or buy it online. Brands vary in strength, so start with the recipe amount and adjust next time.
Yes. The recipe is sized for the Deluxe's 24-ounce pint, so make two-thirds of it for the 16-ounce pint and stay under the max fill line.
More Purple Ice Cream Recipes
Looking for other recipes like this? Try these:
Did you try this recipe?
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Thank you! - Rose
Ninja Creami Maple Ube Latte Ice Cream
Equipment
- 1 Ninja Creami Deluxe
- 1 Blender
- 1 Ninja Creami Container Pint
Ingredients
- 1¼ cups half & half
- ½ cup cottage cheese
- ¼ cup sweetened condensed milk
- 1 teaspoon vanilla bean extract
- ¼ cup pure maple syrup
- 1 tablespoon ube extract
Instructions
- Add the half and half, cottage cheese, sweetened condensed milk, vanilla bean extract, maple syrup, and ube extract to a blender. Blend until completely smooth with no cottage cheese curds left.1¼ cups half & half, ½ cup cottage cheese, ¼ cup sweetened condensed milk, 1 teaspoon vanilla bean extract, ¼ cup pure maple syrup, 1 tablespoon ube extract
- Pour the base into a Ninja Creami Deluxe pint. Level the top, cover, and freeze on a flat surface for 24 hours.
- Remove the lid, place the pint in the outer bowl, attach the paddle lid, and lock it into the machine. Press Ice Cream.
- If it's crumbly, add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin.
- For mix-ins, make a well in the center, add them, and run the Mix-In program.
- Serve right away, or freeze for about an hour for a firmer texture.
Notes
- There's no coffee in the base. It's named after the coffee-free café ube latte. For a coffee version, add a little instant espresso powder before freezing.
- Ube extract strength varies by brand. Taste the base before freezing and adjust next time.
- Ube halaya works in place of extract, but the flavor and color come out milder.
- Freeze the base a full 24 hours so it spins creamy instead of slushy.
- Respin before adding mix-ins, so they spread evenly through a smooth base.
- Original Creami (16-ounce pint): Make two-thirds of the recipe and stay under the max fill line.
- Leftovers: Level the top, cover, and freeze for up to 2 weeks. Respin before serving.
- Nutrition is an estimate and varies with your brands of half and half, cottage cheese, and condensed milk.
Rose says
Like sipping a cozy mug of spiced hot chocolate but in the creamiest ice cream form. Warm spices + chocolate just work. Hope you guys give it a try!
Rose says
Maple + ube is such an underrated combo — it tastes like a cozy latte turned into the creamiest ice cream. So good! Hope you guys give it a try!