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Ingredients
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Ube Ice Cream
Coconut Mochi (soft, rollable sheets)
Toasted Coconut & Assembly
Method
Ube Ice Cream
- 1
Blend base
In a medium bowl, whisk together whole milk, heavy cream, granulated sugar, sweetened condensed milk, ube halaya (or ube paste), vanilla extract, and a pinch of salt until sugar and ube are evenly distributed. If you want a brighter purple, add a small amount of purple food coloring and mix until uniform.
- 2
Chill
Cover the mixture and chill in the refrigerator for at least 2 hours (or overnight). Thorough chilling improves texture when churning and makes the ice cream firm enough for sandwiches.
- 3
Churn and firm
Churn the chilled base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Transfer to a shallow, freezer-safe container, press plastic wrap directly on the surface to prevent ice crystals, and freeze until firm but still scoopable, about 2–4 hours. If you prefer visible ube swirls, gently fold optional extra ube jam into the churned ice cream before freezing, creating streaks rather than fully blending.
Coconut Mochi (soft, rollable sheets)
- 4
Mix batter
In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and a pinch of salt. Slowly stir in the coconut milk and water until the batter is smooth and lump-free.
- 5
Steam or microwave
Microwave method (quick): Cover the bowl loosely and microwave on high for 1 minute. Stir vigorously, then microwave for 45 seconds to 1 minute more until the mixture becomes translucent and sticky. Steam method: Pour batter into a heatproof dish and steam over boiling water for 15–18 minutes, until it becomes glossy and translucent.
- 6
Knead and cool
When hot, dust a clean work surface with cornstarch/potato starch. Transfer the hot mochi onto the dusted surface. Dust your hands with starch and knead the mochi a few times to make it smooth and pliable (be careful — it will be hot). Let it cool until you can handle it comfortably but it still remains soft and slightly warm.
- 7
Roll into sheets
Roll the mochi out between two sheets of parchment or plastic wrap to about 1/8-inch (3 mm) thickness, dusting lightly with starch to prevent sticking. Trim edges into rectangles roughly the size you want for your sandwiches (for example, 3 x 4 inches). You should get several sheets from this recipe depending on thickness—plan for about 6–8 sandwich pieces. Keep the sheets covered with plastic wrap to prevent drying.
Toasted Coconut & Assembly
- 8
Toast coconut
Heat a small nonstick skillet over medium heat. Add the sweetened shredded coconut and the optional butter; toast, stirring frequently, until golden brown and fragrant (2–4 minutes). Remove from heat immediately and cool on a plate. Sprinkle a pinch of salt over the toasted coconut to balance sweetness.
- 9
Soften ice cream for assembly
Remove the ube ice cream from the freezer about 5–10 minutes before assembly so it's scoopable but still firm. You want it soft enough to shape but not melted.
- 10
Assemble sandwiches
Place one mochi sheet on a piece of plastic wrap. Using a small ice cream scoop or a spoon, place a rounded scoop (about 1/4 to 1/3 cup) of ube ice cream in the center of the mochi sheet. Top with another mochi sheet and press gently to spread the ice cream evenly to the edges, forming a sandwich. Wrap each assembled sandwich tightly in plastic wrap to maintain shape.
- 11
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