This ice cream is one of those desserts that feels a little playful but still deeply indulgent. The base is made with ube, which gives it a naturally sweet, vanilla-like flavour and a beautiful purple colour that makes it instantly eye-catching.
I like keeping it no-churn because it’s simple to prepare and still turns out incredibly creamy thanks to the mix of coconut whipping cream and double cream. Once everything is combined, crushed Oreos are folded through for texture and contrast, adding little pockets of crunch in every scoop.
To finish, pieces of Matcha KitKat are added on top, bringing a subtle bitterness that balances the sweetness of the ube. The result is a dessert that is creamy, crunchy, and slightly earthy all at once, perfect for sharing or keeping in the freezer for when you want something sweet and refreshing.
Ube Oreo Ice Cream with Matcha KitKat
Ingredients
Method
- Add the coconut whipping cream to a large mixing bowl. Whip until light, airy, and fluffy.
- Pour in the ube condensed coconut milk and mix until fully smooth and combined.
- Add the double cream and gently fold until the mixture becomes thick, creamy, and well blended.
- Crush the Oreo biscuits into chunks and fold them through the mixture evenly.
- Pour the mixture into a loaf tin or freezer-safe container and smooth the surface.
- Add chopped Matcha KitKat pieces on top, lightly pressing some into the mixture for texture.
- Freeze for at least 3 hours or overnight until fully set.
- Scoop and serve, topping with extra Matcha KitKat if desired.
Notes
- For best texture, allow the ice cream to sit at room temperature for a few minutes before scooping.
- Do not overmix after adding the whipped cream to keep the mixture light.
- Oreo size can be adjusted depending on preferred texture.
- Works well stored in an airtight container in the freezer for up to 1 week.
