Go Back

Ube Oreo Ice Cream with Matcha KitKat

A creamy no-churn ice cream made with rich ube, coconut cream, and double cream, folded with crunchy Oreo pieces and finished with Matcha KitKat for a sweet, earthy contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Phillipines
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 400 ml coconut whipping cream
  • 270 ml double cream
  • 320 ml ube condensed coconut milk Nature’s Charm
Mix-ins
  • Oreo biscuits crushed
  • Matcha KitKat bars chopped or lightly crushed

Method
 

  1. Add the coconut whipping cream to a large mixing bowl. Whip until light, airy, and fluffy.
  2. Pour in the ube condensed coconut milk and mix until fully smooth and combined.
  3. Add the double cream and gently fold until the mixture becomes thick, creamy, and well blended.
  4. Crush the Oreo biscuits into chunks and fold them through the mixture evenly.
  5. Pour the mixture into a loaf tin or freezer-safe container and smooth the surface.
  6. Add chopped Matcha KitKat pieces on top, lightly pressing some into the mixture for texture.
  7. Freeze for at least 3 hours or overnight until fully set.
  8. 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.
QR Code linking back to recipe