Name: Ube Ice Cream Sandwich
Prep time: 15 min
Total time: 30 min
Ingredients: 2 scoops of ube ice cream (Can be store-bought or homemade.); 6 soft cookies or sweetbread rolls (Pandesal or buttery sandwich bread works well.); optional sprinkles, mini chocolate chips, or toasted coconut (Add for extra fun toppings.); 1 tbsp butter (Use for making cookies softer.)

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Ube Ice Cream Sandwich is way more fun than regular old vanilla, trust me. If you ever tried to sneak a snack before dinner and wanted something truly epic, this dessert is what you were missing. My little cousins go nuts for these every summer, and honestly, I might make them more for myself than for them (don’t tell). So if you’ve been searching for a Filipino treat that’s both easy, colorful, and, well, feels fancy but isn’t…you’re in the right spot.

Ingredients

Alright, let’s get your kitchen ready. For this ube ice cream sandwich recipe, you only need a handful of goodies:

Ube ice cream (yes, the purple one – find it in Asian stores or make it if you’re feeling chef-like)
Soft cookies or sweetbread rolls (pandesal is legit, but buttery sandwich bread is fine)
Sprinkles, mini chocolate chips, or toasted coconut (optional, but why not go extra sometimes)
A touch of butter (if you want those cookies extra soft and rich)

Got everything? Cool, let’s get messy.

Prepare ube ice cream

Here comes my favorite part – let’s talk ube ice cream. You can get it from the store, which honestly is what I do half the time. Magnolia and Selecta make killer versions, but if you want to try homemade, go wild. Just remember, ube has this subtle, almost nutty vibe, kinda like vanilla’s mysterious cousin from the Philippines. The color alone is a showstopper!

Let the ice cream sit out for a few minutes so it isn’t rock-hard. I always forget this step, then bend my spoon and get mad. Don’t be me. Softer ice cream spreads like a dream and won’t make your sandwiches fall apart. If your scoop skills are questionable, no worries, just use a butter knife and smoosh it on. Nobody’s judging here.

By the way, if you want a cozy companion to this dessert, try making some arroz caldo (Filipino chicken rice porridge) for a warm and chilly combo.

Sandwich between cookies

Okay, moment of truth: assembly! Take your chosen cookies (I love chewy ones), split them open if needed, and drop a fat scoop of ube ice cream in the middle. If you’re using bread, slice it but don’t cut all the way – it’s like making an ice cream sub.

Flatten gently, but not too savage, or all that purple goodness will ooze out. Top with a sprinkle of chocolate chips or toasted coconut if you’re feeling festive. Quick tip: if the cookies are crumbly, a dab of melted butter keeps them soft and easier to munch. This part is honestly where you can go wild and toss in anything fun – extra sprinkles, bits of cereal, or crushed grahams if you like a crunch.

If you love experimenting with Filipino and Asian desserts, jump over to champorado (Filipino chocolate rice porridge) for another easy sweet fix. I make both on the same day sometimes, and everyone thinks I’m a five-star chef (which is…not true, but let’s keep that secret).

“These ice cream sandwiches brought my kids running to the kitchen. They were gone in minutes, way faster than store-bought treats!” — Gina, Manila

Freeze and serve

Once you’ve got your ube ice cream sandwiches assembled and topped off, you might be tempted to eat them right away. (Same, honestly.) But if you can keep your hands off for 30 minutes, pop them in the freezer on a tray. This lets the cookies and ice cream kinda bond and makes eating them less messy. No weird drips everywhere.

When the waiting is finally done, serve them up! Stack ’em on a plate for a party, or wrap each sandwich in wax paper for a grab-and-go treat. Honestly, eating these outside on a hot day is life-changing. Or, you know, just binge-watch your favorite shows and have one for yourself whenever.

Here’s a few fun serving ideas for these beauties:

Crumble extra cookies over the top for mega-crunch.
Add a drizzle of condensed milk for extra sweetness (trust me, yum).
Try rolling the sides in sprinkles or toasted coconut before freezing for that “wow” factor.

Best part? Kids love helping put these together, and adults can’t resist them either. If you ever need a snack that doubles as an instant mood booster, this is it.

Common Questions

Q: Can I use store-bought ube ice cream?
A: You bet. It’s quick and perfect for this recipe.

Q: My cookies keep breaking. What do I do?
A: Let the ice cream soften a bit before spreading, and try softer cookies or bread.

Q: Any fun toppings for the kids?
A: Absolutely—sprinkles, crushed cereal, or even mini marshmallows work great.

Q: Can I make these in advance?
A: Sure thing. Wrap ’em up and freeze, then watch them disappear as soon as you set them out.

Q: What if I want a dairy-free version?
A: There are ube sorbets and vegan ice creams out there, or check some homemade recipes online.

Now Go Make Your Own Purple Treat!

Making your own ube ice cream sandwich is genuinely easy and always a party hit. It’s the kind of dessert where even the “Oh, I’m not hungry” folks sneak seconds! Give it a shot next time you need a super fun snack. If you want more inspiration and some Filipinx dessert talk, check out resources like Ube Ice Cream Sandwich — Tricycle Ice Cream for ideas, or go fall into a Filipino recipe rabbit hole. Don’t forget to explore other family-friendly dishes right here as well. Trust me, one bite and you’ll wanna tell everyone about it.

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