Keto Ube Coconut Brulee Ice Cream

If you have never tried ube before, you are in for a real treat. It has a soft, sweet flavor that pairs perfectly with creamy coconut.

This ube coconut brulee ice cream is smooth, rich, and has a nice crunch from the caramelized coconut flakes mixed right in.

The best part is that it is completely low carb and keto friendly. You get all the flavor of a fancy dessert without the sugar.

I use allulose and monk fruit to keep it sweet, so you can enjoy a bowl and still stick to your goals.

It takes a little time to chill and freeze, but the steps are simple and the result is worth the wait.

Why You’ll Love This Recipe

Distinctive Ube Flavor – Ube gives this ice cream a gently nutty, floral flavor that feels special without being overpowering.

Rich Coconut Creaminess – Full-fat coconut milk and heavy cream create a silky base with a smooth tropical finish.

Buttery Coconut Crunch – Golden coconut brulee adds buttery crunch that makes every creamy spoonful more exciting.

Balanced Sweetness – Allulose and monk fruit add sweetness while vanilla, salt, and cream cheese keep the flavor balanced.

Recipe Ingredients

For The Ube Ice Cream

• 1 1/2 cups Heavy Cream
• 1 cup Unsweetened Full-Fat Coconut Milk
• 1/2 cup Unsweetened Almond Milk
• 1/2 cup Powdered Allulose
• 2 oz Cream Cheese
• 2 tsp Ube Extract
• 1 tsp Vanilla Extract
• 1/8 tsp Xanthan Gum
• 1/8 tsp Fine Sea Salt

For The Coconut Brulee

• 3/4 cup Unsweetened Coconut Flakes
• 2 tbsp Unsalted Butter
• 3 tbsp Granulated Monk Fruit Erythritol Sweetener
• 1/8 tsp Fine Sea Salt

How To Make

Step 1

Melt the butter in a skillet over medium-low heat. Add the coconut flakes, granulated sweetener, and sea salt.

Step 2

Cook the coconut mixture for 4 to 6 minutes, stirring frequently, until deeply golden and caramelized. Spread it on parchment paper and let it cool completely.

Step 3

Blend the heavy cream, coconut milk, almond milk, powdered allulose, cream cheese, ube extract, vanilla extract, xanthan gum, and sea salt until smooth.

Step 4

Refrigerate the ube mixture for at least 3 hours or until thoroughly chilled.

Step 5

Churn the mixture in an ice cream maker according to the manufacturer’s directions. Add half of the coconut brulee during the final minute.

Step 6

Layer the ice cream with the remaining coconut brulee in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Tips

Cook The Coconut Slowly

Keep the skillet over medium-low heat and stir the coconut mixture often. The monk fruit erythritol can darken quickly, so steady heat helps the coconut turn golden without becoming bitter.

Take it off the heat as soon as the flakes are deeply golden and the butter has coated them evenly. The mixture will continue to firm up as it cools.

Cool The Brulee Completely

Spread the coconut mixture into a thin layer on parchment paper so it cools quickly and becomes crisp. Let it cool completely before adding it to the ice cream.

Break the cooled mixture into small pieces instead of leaving large clusters. Smaller pieces spread more evenly through each scoop and are easier to eat when frozen.

Blend The Xanthan Gum Well

Add the xanthan gum while the blender is running, or sprinkle it in slowly as the other ingredients blend. This helps prevent small clumps from forming in the cold mixture.

Blend until the cream cheese is fully smooth and no white streaks remain. A smooth base gives the finished ice cream a creamier texture.

More Recipes

• Keto Butter Pecan Ice Cream
• Keto Coconut Cream Pie
• Keto Matcha Coconut Cheesecake
• Keto No Bake Passion Fruit Coconut Cheesecake
• Low Carb Creme Brulee

Frequently Asked Questions

Can I make this ube ice cream without an ice cream maker?

Yes. Pour the chilled mixture into a shallow freezer safe container and freeze it, stirring every 30 to 45 minutes for the first 3 hours to help create a smoother texture.

Fold in the coconut brulee once the ice cream is thick but still soft, then freeze until firm.