Ube Oreo Ice Cream with Matcha KitKat Recipe Ingredients

Ube Oreo Ice Cream with Matcha KitKat Recipe

A creamy no-churn dessert packed with rich ube flavour, crunchy Oreos, and matcha chocolate pieces.

Ingredients

• 400ml coconut whipping cream
• 270ml double cream
• 320ml ube condensed coconut milk by Nature’s Charm
• Oreo biscuits, crushed
• Matcha KitKat bars

Method

1. Whip the Coconut Cream

Add the coconut whipping cream to a large bowl.

Whip until light, airy, and fluffy.

2. Add the Ube Base

Pour in the ube condensed coconut milk and mix until smooth and fully combined.

3. Make It Creamy

Add the double cream and gently mix until the mixture becomes thick, creamy, and smooth.

4. Fold in the Oreos

Crush the Oreo biscuits into chunks and fold them evenly through the mixture.

5. Freeze

Pour the mixture into a loaf tin or freezer-safe container and smooth the surface.

Top with Matcha KitKat bars, lightly crushing some pieces for extra texture.

Freeze for at least 3 hours, or overnight, until fully set.

6. Serve

Scoop into bowls and top with extra Matcha KitKat before serving.