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We used to get halo-halo from a little shop in my mom’s hometown in the Philippines, trying to finish the whole cup before the heat melted all the ice! This homemade version layers shaved ice, evaporated milk, sweetened fruits, and ube ice cream into a cold, creamy dessert. Perfect for hot summers or festive holiday desserts!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Quick Tip: You can look for ready-made halo-halo mix at Filipino grocery stores, which are large jars that combine several of these sweetened mix-ins, so you don’t have to buy everything separately!
Shaved ice, evaporated milk: These form the base. Finely shaved ice gives halo-halo its signature slushy texture, with milk adding creaminess. You may also use regular milk or any plant-based milk as a quick substitute.
Sweet and chewy mix-ins: Saba bananas, jackfruit (langka), sugar palm fruit (kaong), coconut sport strings (macapuno), coconut gel (nada de coco), and mung beans (munggo) are all popular choices. You can typically find these jarred and packed in a sweetened syrup in most Filipino groceries. This recipe uses all of these, but feel free to pick and choose which ones you’d like included or not.
Ube: We use two kinds in this recipe: the ice cream, and the jam known as halaya. For ease, you can use store-bought, but I do especially recommend using my mom’s homemade ube halaya recipe when you get the chance. You can also choose different ice cream flavors if you prefer: cheese (keso) and vanilla bean would work especially well with this.
Leche flan, Rice Krispies: Optional, though highly recommended toppings to make the dessert more of a showstopper. Leche flan (use homemade or store-bought) provides a milky, caramel topping, while rice krispies adds textural crunch. You can also substitute this with either corn flakes or the more traditional pinipig if you can find it.
Tips for the BEST Halo Halo
Chill your ingredients beforehand: Keep the evaporated milk and jarred mix-ins in the refrigerator before assembling. Cold ingredients help the shaved ice stay frozen longer and maintain its slushy texture during eating.
Leave enough room to mix: Halo halo is meant to be stirred together, so leave some space for the toppings using a tall glass or a large bowl to be able to mix without spilling.
Be mindful of the syrup: Most jarred halo halo ingredients are already sweetened. Try to spoon in the fruits and jellies without adding too much of the syrup, then adjust the sweetness to your liking.
FAQs
Can I make this without an ice shaver?
Yes! You can use finely crushed ice instead, although the texture won’t be quite as soft as using a shaver. Simply place the ice in a sealable bag, cover with a kitchen towel, and pound with a rolling pin or mallet until the ice is crushed into powdery, fine pieces.
Can I make this ahead of time?
Halo halo melts quickly and is best served ASAP! So while you can portion the mix-ins and keep them refrigerated in advance, I’d wait until serving to add the shaved ice and milk.
Do I need every ingredient to make halo halo?
No. Shaved ice and the milk form the base, but the mix-ins are are all customizable and according to preference (I personally am not a huge fan of beans in my halo halo, despite my mom insisting they needed to be in this recipe).
If you’re looking for more sweet recipes, you might love these:
Halo-Halo
2
servings15
minutesWe used to get halo-halo from a little shop in my mom’s hometown in the Philippines, trying to finish the whole cup before the heat melted all the ice! This homemade version layers shaved ice, evaporated milk, sweetened fruits, and ube ice cream into a cold, creamy dessert. Perfect for hot summers or festive holiday desserts!
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Ingredients
1 cup packed shaved ice, more as needed
1/4 cup evaporated milk, more as needed
- Mix-ins
2 tablespoons ube halaya (store-bought or homemade)
1 tablespoon munggo (sweetened red mung beans)
1 tablespoon langka (sweetened jackfruit strips)
1 tablespoon saba (sweetened Filipino bananas)
1 tablespoon kaong (sugar palm fruit)
1 tablespoon macapuno (coconut sport strings)
1 tablespoon nata de coco (coconut gel)
- Toppings (optional)
2 chocolate wafer sticks (stick-o is a popular brand)
1 scoop ube ice cream
1 tablespoon Rice Krispies (may also use corn flakes or the more traditional pinipig)
leche flan (store-bought or homemade)
Directions
- In a tall glass or large bowl, spread the ube halaya along the sides using a spoon. Layer in the munggo, langka, saba, kaong, macapuno, and nata de coco.
- Add in the shaved ice, then gently pour in the evaporated milk. Top with the wafer sticks, ube ice cream, Rice Krispies, and leche flan.
- Serve immediately. Stir and mix everything together before eating and adjust with additional ice and/or evaporated milk as needed to achieve a slushy texture.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
