Filipino shaved ice dessert with mixed toppings
Halo-Halo
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Servings
2
2 tall glasses
Difficulty
Easy
Cost
Moderate
$$
Halo-Halo
Filipino shaved ice dessert with mixed toppings
★4.6(21)
The ultimate Filipino summer dessert—a towering glass of shaved ice, evaporated milk, and a rainbow of sweet toppings including ube, beans, jellies, and leche flan, crowned with ice cream.
20m
Prep Time
0m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Halo-halo means "mix-mix" and that is exactly what you do—stir through layers of sweet preserved fruits, beans, jellies, and ice cream until the shaved ice turns into a sweet, creamy slush.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
What makes Halo-Halo worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 4 cups finely shaved ice
- 1 cup evaporated milk
- 2 tbsp sweetened red beans (from a can)
- 2 tbsp nata de coco (coconut gel)
- 2 scoops ube ice cream
- 2 tbsp ube halaya or leche flan
Instructions
- 1
In tall glasses, layer red beans, nata de coco, sweetened jackfruit strips, and kaong (palm fruit) at the bottom.
- 2
Add more toppings: macapuno (coconut sport), pinipig (puffed rice), and a spoonful of ube halaya.
- 3
Pack finely shaved ice on top, mounding it high above the rim of the glass.
- 4
Drizzle generously with evaporated milk.
- 5
Crown with a scoop of ube ice cream and a slice of leche flan. Serve with a long spoon and straw. Mix before eating.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Ube ice creamVanilla or coconut ice cream
Less traditional but still a sweet, creamy topping
Evaporated milkCoconut milk
Dairy-free option with tropical flavor
Tips & Storage
Pro Tips
Use a shaved ice machine for the finest, snowiest texture—crushed ice will not work as well.
The more toppings the better; there is no wrong combination in halo-halo.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Must be assembled and eaten immediately before the ice melts.
Reheating
Not applicable—halo-halo is a frozen dessert served immediately.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (15mg) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates8g
Fat58g
Fiber120mg
Sugar3g
Sodium42g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find the toppings?
- Filipino grocery stores carry bottled sweet beans, nata de coco, and preserved fruits.
- What are the essential toppings?
- At minimum: sweet beans, shaved ice, evaporated milk, and ube ice cream. Everything else is a bonus.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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