Layers of ube and vanilla ice cream with a whipped cream topping and fresh blackberries. Beautiful, refreshing, and perfect for summer gatherings.

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Ingredients

Bottom Ube Ice Cream Layer:

• 1½ cups ube ice cream (store-bought or homemade)

• 1 tsp ube extract (optional, to enhance flavor)

Middle Vanilla Ice Cream Layer:

• 1½ cups vanilla ice cream

• 1 tsp vanilla bean paste (optional)

Whipped Cream Frosting:

• 1½ cups heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• A few drops of purple food coloring (optional, for light swirl effect)

Topping:

• Fresh blackberries

• Small rosemary sprigs (optional for decoration)

• Pink whipped cream (same whipped cream frosting + a hint of pink food gel)

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Instructions

1. Prepare Pan

• Use an 8-inch springform pan lined with acetate or parchment around the sides for easy release.

• Soften ube ice cream slightly, then spread evenly in the pan. Freeze until firm (about 30–45 mins).

2. Add Vanilla Layer

• Soften vanilla ice cream and spread on top of ube layer. Freeze again until solid.

3. Make Whipped Cream Frosting

• Beat heavy cream with powdered sugar and vanilla until stiff peaks form.

• Fold in a little purple coloring if you want a marbled look.

4. Frost the Cake

• Once the cake is fully frozen, remove from pan and frost with whipped cream. Use a spatula to make a smooth or swirled effect.

5. Decorate

• Pipe pink whipped cream rosettes on top.

• Add fresh blackberries and sprigs of rosemary for elegance.

6. Freeze Until Ready to Serve

• Keep the cake frozen. Thaw for about 5 minutes before slicing.