There are the milkshakes we all know by heart — vanilla, strawberry, chocolate — and then there is the ube milkshake, the deep purple version that turns a simple glass into a small celebration. At Ubedia we love it because it ticks every box: ultra creamy, naturally coloured, scented with a vanilla-hazelnut note no industrial syrup knows how to imitate. That very particular taste comes from our Kinampay variety from the Visayas, grown in the Philippines and milled into a fine powder with no additives. The ube milkshake has everything it takes to become your new treat of choice: no oven, no technique, barely five minutes of preparation. Whether you are after a comforting afternoon snack, a dessert to serve guests or simply an original way to discover the purple superfood, this recipe is the ideal starting point. In this guide we give you the exact ingredients, the step-by-step method, the right amount of powder, several variations (vegan, protein, flavoured) and our tips for a texture worthy of a real milkshake bar.
The ingredient in this recipe: Natural Ube Powder 200 g — 16.90 € (≈50 drinks), 100% purple yam, no additives, shipped from Aix-en-Provence within 72 h.
Why make an ube milkshake?
The ube milkshake brings together two rare qualities: a spectacular look and a gentle taste that everyone likes, young and old. The purple colour is entirely natural — it comes from the purple yam itself, with no added colouring. On the flavour side, there is nothing aggressive about ube: we are a long way from artificial flavourings, and much closer to a round sweetness, somewhere between vanilla and toasted hazelnut, that goes beautifully with milk and ice cream.
It is also one of the simplest ways to get to know the powder. No baking skills needed: blend, pour, enjoy. If you are new to purple yam, a milkshake is an excellent first attempt, just like our ube latte recipe or our purple smoothies. Three drinks, one powder: enough to keep things varied all week.
The ingredients for the ube milkshake
For 2 large glasses, allow:
- 2 heaped tablespoons of ube powder (about 12 to 16 g)
- 4 scoops of vanilla ice cream (or ube ice cream, or coconut ice cream for a more exotic version)
- 25 cl of well-chilled milk (whole milk for creaminess, or a plant drink of your choice)
- 1 teaspoon of sugar, maple syrup or honey, to adjust to your taste
- A pinch of salt (it wakes up the aromas, do not skip it)
- Optional: a few ice cubes for an even fresher result
For the decoration, get out some whipped cream, a few hazelnut pieces or some grated coconut. A trickle of purple coulis down the inside of the glass always makes an impression.
The recipe step by step
Preparation time: 5 minutes · Servings: 2 large glasses · Difficulty: very easy
- Take the ice cream out of the freezer 2 to 3 minutes before you start, to let it soften slightly.
- Pour the cold milk into the blender jug, then add the ube powder. Blend for 10 seconds to disperse it properly and avoid lumps.
- Add the scoops of ice cream, the sweetener, the pinch of salt and, if you like it very cold, a few ice cubes.
- Blend in short bursts until the texture is smooth, thick and even. Do not blend too long: the milkshake should stay nicely coating.
- Taste and adjust: a little more sweetener if needed, a dash of milk if it is too thick.
- Pour into two large glasses, crown with whipped cream and scatter with hazelnut pieces or coconut. Serve straight away, with a wide straw.
The secret of a good ube milkshake lies in the ice cream-to-milk balance: too much milk and it turns runny, too much ice cream and it sets. Start with the quantities above and adjust to suit your blender.
Which ube powder for a successful milkshake?
The quality of the powder changes everything, especially in a cold drink where nothing masks the taste. A dull or bland powder will give a greyish milkshake with no character. At Ubedia, our powder comes from the Kinampay variety of the Visayas, 100% purple yam and nothing else, with direct sourcing from Philippine growers and full traceability batch by batch, from field to pouch. The result: a frank purple colour and an intact vanilla-hazelnut scent, with no additives and no artificial flavourings.
To get off to a good start and compare the sizes, take a look at our ube powder buying guide. Fancy a milkshake that is already flavoured? Our flavours such as Vanilla or Coconut add an extra touch effortlessly. You will also find all our indulgent ideas on our ube recipes page.
Our indulgent variations
Vegan version
Replace the milk with a plant drink (oat, almond or coconut) and the ice cream with a sorbet or a plant-based ice cream. Since ube powder is 100% plant-based, the milkshake stays entirely plant-based, losing none of its colour.
Protein version
Add a scoop of neutral or vanilla protein and half a frozen banana in place of one scoop of ice cream. You get a denser milkshake, perfect after exercise, while keeping the indulgence.
Flavoured version
Use a flavoured ube powder — Coconut for a purple piña colada feel, Hazelnut for a praline profile, Cherry for a tangy note. A single spoonful is enough to completely reinvent the glass.
Our tips for a perfect texture
Always work with very cold ingredients: milk from the fridge, firmly set ice cream, glasses given a few minutes in the freezer. That is what gives the thick body characteristic of a milkshake. Disperse the powder in the milk before adding the ice cream, to avoid lumps. And never forget the tiny pinch of salt: you cannot taste it, but it brings out all the roundness of the ube. To measure with confidence in your other preparations, our dosing guide gives you all the guidelines per serving.
Keeping and serving
A milkshake is for drinking straight away: that is when it is at its frothiest and freshest. If you have to wait, keep it in the freezer for 15 to 20 minutes at most, then blend it briefly again before serving. Beyond that, the texture separates and loses its charm. For a party, prepare the milk and powder base in advance in the fridge, and add the ice cream at the last moment in front of your guests.
Ready to go purple?
A blender, five minutes and a good powder: that is all it takes for a homemade ube milkshake with real presence. To get started, the most versatile size remains our 200 g ube powder — enough for weeks of milkshakes, lattes and smoothies one after another. Want some variety from the start? The Duo Rituel pairs the 200 g natural powder with a flavour of your choice, to explore every nuance of purple yam. Blenders at the ready!
