In a large mixing bowl, whisk together heavy whipping cream, sweetened condensed milk, vanilla, and ube powder until smooth and fully combined. Refrigerate the mixture for 20–30 minutes until thoroughly chilled.

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the chilled mixture on medium-high speed until thickened to a soft, custard-like consistency, about 5–10 minutes.

Spoon or pour mixture into an ice cream container or 2-quart dish. Gently tap the container on the counter several times to remove large air bubbles. Cover tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm.

For easier scooping, let the ice cream sit at room temperature for 5 minutes before scooping if frozen solid. Garnish with toasted coconut or additional ube powder if desired.