Recipe: Ube Milkshake

If you haven’t already noticed, I love Ube (purple yam).  Like a lot.

My dad doesn’t cook very often, but he does make Ube cake very well.  Even with diabetes, his Ube cake made with Splenda, is delicious.  So ever since I tasted his cake (who knows how old I was), I’ve tried lots of things with Ube in it.  Ube candy, Ube ice cream, Ube milkshake, Ube rolls, etc.. my mother says she’s even seen Ube polvorón!

With the grand opening of Red Ribbon in Virginia Beach, you can imagine how excited I (and a bunch of Filipinos + fans of Filipino baked goods) was!  But see, I was most excited about their Purple Yam shake.

It’s been about a month since they’ve opened and I have yet to try theirs.  Every time I come in, they’re out.  I’m aware they are only a “bake shop”, so nothing is made in-house, but c’mon!

So I decided to make some at home.  It’s quite similar to the Ube Ice Cream I made last summer, but way quicker and way simpler!

Ube Milkshake
Yields 2 large shakes or 4 small ones

Print this recipe!

You’ll need:
- 1 cup heavy cream
- 1 cup milk (+ more depending on how thick you like your shakes!)
- 4 cups vanilla ice cream
- ¼ cup sugar
- ½ packet purple yam/ube mixture
- 4-6 ice cubes

Directions:
Heat heavy cream and milk in small saucepan under medium heat. Add ½ packet purple yam/ube mixture (can be bought at most Asian grocers) and stir until combined. Remove pan from heat.

Meanwhile, add the ice cubes, ice cream, and the sugar into a blender. After mixture has cooled, add mixture into blender. Pulse a few times to break up the ice cubes & ice cream, then blend until desired consistency.

Now, I found myself adding a bit of milk and sugar at the end, but it’s completely up to you! :)

Enjoy your homemade, tasty (& probably cheaper than Red Ribbon) Ube Milkshake!