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The ube craze has taken off in the United States in the last few years…you can find just about anything ube flavored nowadays.
My son loves everything ube, so I created these Ube Creamsicles for him. They are so yummy and so easy to make!
What is ube?
Ube is a purple yam that is typically used in desserts in the Philippines. It is often mashed and mixed with sweet and condensed milk to make ube hayala (ube jam), bread, cakes, ice cream, and more.
When eaten on its own, ube tastes like a sweeter version of a regular (orange) yam. When used to flavor desserts it has a mild earthy taste that is unique but so good!
How do you make Ube Creamsicles?
You will need:
- 1 1/2 cups of evaporated milk
- 1/2 cup of whole milk
- 7 teaspoons sugar
- 1 teaspoon ube extract
- popsicle mold
- popsicle sticks
This recipe makes 8 2-ounce popsicles. The recipe amounts may have to be adjusted to fill different sized popsicle molds. I would suggest doubling the batch…they’re that good!
By the way, if you don’t have any popsicle molds on hand, it’s not a big deal! Here are some creative homemade molds you can try.
Method:
- Add all of the ingredients to a bowl and gently mix until the sugar is dissolved. Avoid creating air bubbles, as it will create small air pockets in your final product. (It’s not a big deal if it happens…it will still taste great! It’s more about the presentation.)
- Fill the popsicle molds with the mixture. If your popsicle mold has a place to insert popsicle sticks, do so now.
- Freeze for 6 hours or overnight.**If your popsicle mold does not have a place for popsicle sticks, remove the mold from the freezer after about 2 hours. Place the popsicle sticks in, and return to the freezer for at least another 4 hours.**
- When you are ready to eat them, run the popsicle mold under warm water, then gently pull on the popsicle sticks to release them from the mold. Enjoy!
Try these other yummy popsicles!
How do I store the ube popsicles?
You can store the popsicles in an airtight container or freezer bag with parchment paper between any layers you may have.
If you don’t already have them, try these reusable freezer bags. They’re better for the environment and better for your wallet!
Substitutions
I use a combination of evaporated milk and whole milk for the “cream.” The evaporated milk is healthier than cream, but it still provides a creamy texture and a slight caramel taste that I enjoy.
If you don’t like the taste of evaporated milk, you can substitute it for half and half, or even whipping cream.
For a vegan version, try substituting coconut milk. Ube macapuno (young coconut) is a delicious flavor combination used in many Filipino desserts, so I’m sure it would make delicious popsicles as well!
Ube Creamsicle
Equipment
Ingredients
- 1 1/2 cups evaporated milk
- 1/2 cup whole milk
- 7 teaspoons sugar
- 1 teaspoon ube extract
Instructions
- Add all of the ingredients to a bowl and gently mix until the sugar is dissolved. Avoid creating air bubbles, as it will create small air pockets in your final product. (It’s not a big deal if it happens…it will still taste great! It’s more about the presentation.)
- Fill the popsicle molds with the mixture. If your popsicle mold has a place to insert popsicle sticks, do so now.
- Freeze for 6 hours or overnight.**If your popsicle mold does not have a place for popsicle sticks, remove the mold from the freezer after about 2 hours. Place the popsicle sticks in, and return to the freezer for at least another 4 hours.**
- When you are ready to eat them, run the popsicle mold under warm water, then gently pull on the popsicle sticks to release them from the mold. Enjoy!
Notes
Don’t forget to comment once you’ve tried this recipe to let me know how you liked it!
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