Ingredients
- 1½ cups whole milk or cream
- ¼ cup condensed milk
- ¼ teaspoon ube flavoring or extract
- 2 tablespoons ube powder
- ⅛ teaspoon salt
- ⅓ cup cheddar cheese, grated or cut into small cubes
- ¼ teaspoon vanilla extract (optional)
Bring a Filipino-inspired favorite to your dessert bowl with this Ube Queso Ice Cream recipe. Ube and cheddar cheese come together in a creamy, sweet-and-savory treat made with simple ingredients and the nutribullet Chill™.
Blend the base, freeze it for 24 hours, then process it using the ICE CREAM setting when you’re ready to serve.
Recipe at a Glance
- Total time: 24 hours 10 minutes, including freezing
- Difficulty: Easy
- Servings: 4
- Equipment: Blender and nutribullet Chill™ with Pint Cup
How to Make Ube Queso Ice Cream
Add the ingredients to a blender and blend until smooth.
Pour the mixture into the nutribullet Chill™ Pint Cup and cover with the lid. Freeze for 24 hours.
When ready to process, uncover the Pint Cup and twist the Blade Block into place.
Attach the Pint Cup to the Motor Base and twist to engage.
Select the ICE CREAM setting and press the center START button.
When the program finishes, press the Release button and twist off the Blade Block. Serve immediately or store in the freezer.
A Filipino-Inspired Frozen Treat
With its vibrant purple color and combination of ube and cheddar cheese, this ice cream is a delicious way to bring familiar Filipino flavors into your homemade dessert rotation. Plan ahead for the 24-hour freezing time so your base is ready when you want to enjoy it.
Recipe credit: Jho Desaga, as shown in the supplied recipe.