If you love ube and you love eggnog… ohhhh this Ube Eggnog Ice Cream one is going to hit you right in the holiday feels. It’s cozy, creamy, and tastes like Christmas dressed in purple. I didn’t expect eggnog and ube to work this well together, but honestly? It tastes like a festive Filipino-American mashup I wish I thought of sooner.
I’ve been on an ube kick lately — from my classic Ube Ice Cream to my Ube Maple Ice Cream and even my holiday Eggnog Ice Cream — so this flavor happened naturally after making my ube eggnog flan and realizing I still had leftover eggnog. And you know me… leftover anything = “let’s Creami this.”
And the best part? It’s a total dump-and-freeze situation. No cooking, no heating, no fussing — just blend, freeze, spin, eat. My favorite kind of December energy.
Let’s make it!
Jump to:
Why You’ll Love This Ube Eggnog Ice Cream
- Holiday flavor with a Filipino twist — traditional eggnog meets vibrant ube.
- Ultra creamy — eggnog already has the perfect fat ratio for the Creami.
- One-bowl recipe — literally combine everything and freeze.
- Perfect for parties — the color alone makes people ask, “Wait… what flavor is that!?”
- Great way to use leftover eggnog this season.
Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Eggnog: Rich, creamy base with cozy holiday flavor. Just be sure to use the non-alcoholic kind.
- Half-and-half: Adds smoothness without making it too heavy.
- Ube halaya: Sweet, earthy ube flavor and natural purple color.
- Allulose or sugar: Sweetens and helps control texture.
- Ube extract: Intensifies the ube taste and color.
- Vanilla bean paste: Adds warmth and depth.
- Salt: Balances sweetness and boosts flavor.
How to Make Ube Eggnog Ice Cream
- Step 1 — Blend everything. Add eggnog, half-and-half, ube halaya, allulose, ube extract, vanilla, and salt into a blender. Blend until smooth and the halaya fully dissolves.
- Step 2 — Freeze overnight. Pour the mixture into your Ninja Creami pint. Freeze upright for 24 hours.
- Step 3 — Spin. Remove lid, place in your machine, and run Ice Cream.
- Step 4 — Re-spin if needed. If the texture looks crumbly (normal!), add 1–2 tablespoon milk and hit Re-Spin. It should turn velvety and scoopable.
🍒Fun Mix-Ins and Topping Ideas
- Crushed Biscoff
- Toasted coconut
- Mini white chocolate chips
- Ube halaya swirls
- Chestnut KitKat (cute + holiday!)
If you need more ideas, check out my favorite Creami mix-ins for every flavor — it’ll spark so many combos.
👪Serving Size
This recipe is made for the Ninja CREAMi Deluxe, yielding 4 servings per pint.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Recipe FAQs
Yes! Just skip the ube halaya and extract for a classic eggnog version — still super creamy.
Light eggnog isn’t ideal because the lower fat makes the ice cream icier. If it’s all you have, you can still use it — just add a little cottage cheese or cream cheese to help stabilize the texture.
You can just use ube extract and increase sweetener or add sweetened condensed milk to taste, but halaya gives the best flavor.
No. Alcohol doesn’t freeze well, so even a small amount can make your mixture softer, icier, or harder to get a smooth spin. If you really want that boozy flavor, use non-alcoholic eggnog for the base and add just a teaspoon or two of alcohol after the first spin, then respin. This keeps the texture creamy while still giving you a hint of the flavor.
More Holiday Ice Cream
Looking for other recipes like this? Try these:
Ninja Creami Ube Eggnog Ice Cream
Equipment
- 1 Ninja Creami BLender Deluxe
- 1 Ninja Creami Pint 24 ounce
- 1 Blender or immersion blender
Ingredients
- 1½ cup eggnog
- ½ cup half-and-half
- ¼ cup ube halaya or more for stronger flavor
- 2 tablespoon allulose or sugar
- 1 teaspoon ube extract
- 1 teaspoon vanilla bean paste optional
- Pinch of salt
Instructions
- Blend eggnog, half-and-half, halaya, sweetener, ube extract, vanilla, and salt until smooth.
- Pour into your 24-oz Creameri container and freeze upright.
- Use the Ice Cream setting.
- If crumbly, add 2–3 tablespoon milk and spin again.
- Enjoy!
Notes
- This recipe fills one full 24-oz pint. To make a 16-oz batch instead, just multiply every ingredient by 0.66 (⅔).
- If using a very thick halaya, microwave 10 seconds before blending so it dissolves smoothly.
- Eggnog already brings fat, avoid heavy cream.
Rose says
Holiday flavors in the BEST way. Purple, creamy, and ridiculously good. This is another great idea to use your eggnog.
Rose says
This turned out insanely good! The eggnog and ube combo is chef’s kiss. So creamy and festive! I'm excited for you to try it.