Imagine indulging in a scoop of Baskin Robbins‘ deliciously unique Ube Coconut Swirl—a perfect blend of sweet, creamy goodness with an exotic twist. As a bona fide ice cream enthusiast and an adventurer in the realm of flavors, I couldn’t resist diving into this delightful concoction. In this article, I’m beyond excited to share the magic behind Baskin Robbins Ube Coconut Swirl recipe, and perhaps, inspire you to bring a piece of this tropical paradise into your home kitchen.
How to make Baskin Robbins Ube Coconut Swirl
Baskin-Robbins Ube Coconut Swirl is a limited-time or seasonal ice cream flavor that combines two popular ingredients: ube and coconut.
Ingredients:
For the Ube Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup ube halaya (ube jam)
- 1 teaspoon ube extract (adjust according to desired flavor intensity)
- Pinch of salt
For the Coconut Ice Cream:
- 2 cups heavy cream
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Pinch of salt
- For the Ube Swirl:
- 1/2 cup ube halaya (ube jam)
- 2 tablespoons coconut milk
Instructions:
Prepare the ube ice cream base:
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt and heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- Remove from heat and whisk in the ube halaya and ube extract until well combined.
- Chill the mixture in the refrigerator for at least 2 hours until it’s completely cool.
- Prepare the coconut ice cream base:
- In a separate saucepan, combine the heavy cream, coconut milk, sugar, and salt, heating them as you did with the ube mixture.
- Remove from heat, stir in the vanilla extract, and transfer to the refrigerator to chill completely.
Churn the ice creams:
- Pour the chilled ube mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- In a separate batch, churn the coconut mixture, adding the shredded coconut during the last few minutes of churning.
Prepare the ube swirl:
- Mix the ube halaya with coconut milk until it reaches a smooth, dense consistency suitable for swirling.
Layer the ice cream:
- In a freezer-safe container, alternately layer scoops of ube and coconut ice cream. Drizzle layers of the Ube swirl mix throughout.
- Use a knife or a spatula to swirl the mixture slightly for a marbled effect.
- Freeze for at least 4-6 hours until firm.
Tips:
- Ube Flavor: Adjust the amount of ube extract according to your taste preference. Start with less, as it can be quite potent.
- Texture: Consider using an egg custard base for an even creamier texture.
- Coconut Pieces: You might want to toast the shredded coconut lightly to enhance its flavor before adding it to the ice cream mixture.
- Serving: For the best texture, let the ice cream sit at room temperature for a few minutes to soften slightly before serving.
What to serve with
Serving your homemade Baskin Robbins Ube Coconut Swirl is an opportunity to impress and delight your taste buds and those of your guests. This unique ice cream pairs wonderfully with various companions, elevating it from a simple scoop of ice cream to a decadent dessert experience.
1. Warm Mochi: The chewy texture and slightly sweet flavor of warm mochi make it an excellent accompaniment to the creamy ube coconut ice cream. Opt for plain or subtly flavored mochi to let the ube coconut flavors shine.
2. Biko (Filipino Sticky Rice Cake): Biko, a Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, offers a lovely contrast of textures and flavors with the Baskin Robbins Ube Coconut Swirl. Its mild sweetness and chewy texture complement the creamy and rich ice cream perfectly.
3. Pandan Waffles: Pandan-flavored waffles add a fun, aromatic, and colorful twist. The sweet pandan flavor pairs nicely with the nutty, vanilla notes of ube and the tropical taste of coconut. Serve the ice cream atop a warm waffle for a delightful dessert.
4. Leche Flan: Combine your Baskin Robbins Ube Coconut Swirl with a slice of silky, caramel-topped leche flan for a truly indulgent dessert. The creamy custard and the caramel syrup enhance the depth of flavors in the ice cream.
5. Fresh Tropical Fruits: For a lighter option, serve the ice cream with a side of fresh tropical fruits. Mango slices, pineapple chunks, or even some lychee can add a fresh, juicy component to your dessert, providing a delightful contrast to the creamy ice cream.
6. Coconut Macaroons: Crispy on the outside and chewy on the inside, coconut macaroons offer a delightful texture and flavor that echoes the coconut element in the ice cream. They’re small and light, making them perfect for a little extra treat on the side.
7. Hot Beverage: A cup of strong, freshly brewed coffee or a fragrant chai latte can complement the ice cream’s rich flavors, adding a warm element to your dessert experience.
8. Cold Beverage: For hot days, consider pairing it with a tall glass of iced jasmine tea. The tea’s floral notes can wonderfully lift the ube and coconut flavors.
9. Toppings Galore: Don’t forget about toppings! Sprinkle some toasted coconut flakes, chopped nuts (pistachios or cashews work well), or even some colorful rice crispies for an added crunch. A drizzle of caramel or condensed milk can also add a layer of sweetness and texture.
Ingredients Substitutes
If you’re looking to recreate a Baskin Robbins Ube Coconut Swirl at home but need to substitute some ingredients, either due to dietary restrictions or availability issues, here are a few alternatives you can consider:
Original Ingredient: Ube (Purple Yam)
Substitute: If you don’t have access to fresh or frozen ube, you can substitute with purple sweet potatoes, which are slightly different in flavor but offer similar color and texture. Alternatively, you can use ube extract or powder to achieve the desired flavor and color in your ice cream.
Original Ingredient: Coconut Milk
Substitute: If coconut milk isn’t available or you’re allergic, you can use almond milk or cashew milk for a similar creamy consistency. Keep in mind that these won’t impart the same coconut flavor, so consider adding coconut extract to retain that characteristic taste.
Original Ingredient: Heavy Cream
Substitute: For a dairy-free option, try using full-fat canned coconut cream. It will enhance the coconut flavor while providing the creamy texture that’s vital to ice cream. Another option is using silken tofu blended until smooth, though this may slightly alter the texture.
Original Ingredient: Sweetened Condensed Milk
Substitute: You can make your own dairy-free version by simmering your choice of plant-based milk (like coconut milk for additional coconut flavor) with a sweetener until it reduces and thickens. There are also ready-made dairy-free condensed milk options available in some shops.
Original Ingredient: Sugar
Substitute: If you’re looking to use an alternative sweetener, you might consider honey, maple syrup, or agave nectar. For a sugar-free option, you could use stevia or erythritol. Keep in mind that the sweetness level may vary from that of regular sugar, so adjust to taste.
Original Ingredient: Eggs (If making a custard-style ice cream)
Substitute: To make the ice cream without eggs, you can simply omit them for a Philadelphia-style (eggless) ice cream, which will be less rich but still very creamy due to the high-fat content from the coconut milk and cream. To achieve a similar richness without eggs, use cornstarch or arrowroot powder to thicken the base.
Final Thoughts
Enjoy your homemade tribute to Baskin Robbins Ube Coconut Swirl, a treat that will bring a touch of tropical flair to any dessert time!
More Ice Cream Recipes:
- Baskin Robbins Cookie Monster Ice Cream Recipe
- Blue Bell’s Peppermint Bark Ice Cream Recipe
- Blue Bell Christmas Cookie Ice Cream Recipe
- Crumbl Cookie Brownie Sundae Recipe
- Homemade Biscoff Ice Cream Bars Recipe
Ingredients
For the Ube Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup ube halaya (ube jam)
- 1 teaspoon ube extract
- Pinch of salt
For the Coconut Ice Cream:
- 2 cups heavy cream
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Pinch of salt
- For the Ube Swirl:
- 1/2 cup ube halaya (ube jam)
- 2 tablespoons coconut milk
Instructions
Prepare the ube ice cream base:
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt and heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- Remove from heat and whisk in the ube halaya and ube extract until well combined.
- Chill the mixture in the refrigerator for at least 2 hours until it’s completely cool.
- Prepare the coconut ice cream base:
- In a separate saucepan, combine the heavy cream, coconut milk, sugar, and salt, heating them as you did with the ube mixture.
- Remove from heat, stir in the vanilla extract, and transfer to the refrigerator to chill completely.
Churn the ice creams:
- Pour the chilled ube mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- In a separate batch, churn the coconut mixture, adding the shredded coconut during the last few minutes of churning.
Prepare the ube swirl:
- Mix the ube halaya with coconut milk until it reaches a smooth, dense consistency suitable for swirling.
Layer the ice cream:
- In a freezer-safe container, alternately layer scoops of ube and coconut ice cream. Drizzle layers of the Ube swirl mix throughout.
- Use a knife or a spatula to swirl the mixture slightly for a marbled effect.
- Freeze for at least 4-6 hours until firm.
