Healthy Ube Milkshake

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Serves: 2


  • ½ cup ube purple yam, cooked and mashed or grated. You could also go with ready-to-use frozen grated purple yam or dried purple yam powder (see note below).
  • ½ cup non-dairy milk
  • 1 cup non-dairy vanilla ice cream

Toppings (optional):

  • soy whipped cream
  • cocoa syrup (I used NuNaturals NuStevia Cocoa syrup)
  • vegan caramel sauce (I used Date Lady caramel sauce)


  1. In a blender, combine purple yam, milk, and ice cream. Blend for 15-20 seconds or until well-combined.
  2. Transfer to a serving glass.
  3. Add toppings (optional)
  4. To make the purple yam from dried purple yam powder:
  5. Heat ½ cup non-dairy milk in a small pot under low heat for 3-5 minutes.
  6. Add 2 tablespoons dried purple yam powder.
  7. Stir with a ladle or spatula for about 8 minutes or until consistency has turned thick and creamy.
  8. Turn off heat and proceed with the ube milkshake recipe.

For the purple yam, you could use fresh ones but make sure they’re the Filipino kind. They should look purple and round, not oblong. Steam purple yam until soft and tender. Peel and mash and proceed with the ube milkshake recipe.

If you can’t find fresh purple yam, you could refer to ready-to-use frozen grated purple yam. You could find one at the frozen section of Filipino and Asian grocery stores.

You could also use dried purple yam powder. Use the recipe above to reconstitute the powder and proceed with the ube milkshake recipe.

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