Mom's Best Recipes
Recipe

Halo-Halo

A classic Filipino shaved ice dessert layered with sweet beans, fruit, jellies, milk, leche flan, and ube ice cream. Cold, creamy, chewy, and crunchy all at once.

Author By Matt Campbell
4.8
A tall clear glass of halo-halo with colorful sweetened beans and fruit at the bottom, a mound of finely shaved ice, ube ice cream on top, and a slice of leche flan, set on a bright kitchen table
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Halo-halo is the dessert equivalent of letting your pantry throw a party and somehow it all works. The name is often translated as “mix-mix,” which is both an instruction and a vibe. You build a glass with sweet things, pack it with shaved ice, drizzle in creamy milk, then crown it with two fan favorites: leche flan and ube ice cream. Finally, you stir it up and watch it turn into a chilly, creamy, chewy masterpiece.

This is my favorite kind of home cooking because it is relaxed and customizable. No baking. No fancy technique. Just smart shortcuts, a little assembly, and that moment when you take a bite and get cold ice, rich flan, and a pop of sweet fruit all at once.

A kitchen counter with small bowls of halo-halo ingredients like sweetened red beans, jackfruit, nata de coco, coconut strings, jellies, leche flan slices, evaporated milk, and a tub of ube ice cream ready for assembly

Why It Works

  • Choose your own adventure texture. Halo-halo is all about contrast: creamy milk, fluffy ice, chewy jellies, tender beans, and rich toppings.
  • Accessible ingredients, flexible swaps. Use what you can find: canned sweet beans, jarred fruits, or a halo-halo mix from an Asian market.
  • No-cook, heat-wave friendly. Everything is prep and assembly, so you can make it even when you refuse to turn on the stove.
  • Built for sharing. Set up a toppings bar and let everyone build their own glass. Less work for you, more fun for everyone.

Pairs Well With

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Storage Tips

Halo-halo is best fresh, because the shaved ice will melt and the mix-ins will float around like they own the place.

  • Store mix-ins separately: Keep sweet beans, fruits, jellies, and nata de coco in airtight containers in the fridge. Homemade and opened store-bought items are generally best within 3 to 5 days, but always follow package dates and use your judgment.
  • Leche flan: Refrigerate covered and aim to finish within 2 to 3 days. (Egg custard is not the place to be brave.) Slice when cold for clean edges.
  • Shaved ice: If you want to prep ahead, freeze shaved ice in a shallow container and fluff it with a fork right before serving. It will still clump a bit, but it helps.
  • Assembled leftovers: If you must, freeze the assembled glass for 20 to 30 minutes to re-chill, then eat it as a semi-frozen treat. It will not be the same, but it will still be sweet.

Common Questions

What is halo-halo made of?

At its core: sweet mix-ins + shaved ice + milk + toppings. Common mix-ins include sweetened beans, jackfruit, plantain (banana), coconut gel (nata de coco), jellies (gulaman), and sweetened palm seeds (kaong). Leche flan and ube ice cream are popular, classic toppers in many modern versions, but halo-halo varies by region, vendor, and whatever your pantry is feeling that day.

Do I need an ice shaver?

No, but it helps. The closer you get to snowy, fluffy ice, the more “real” it tastes. You can also crush ice in a blender or food processor. Use short pulses and add a splash of water only if your machine needs help moving.

What milk do you use for halo-halo?

Evaporated milk is classic and gives that creamy, lightly caramelized dairy flavor. If you want it richer, use half evaporated milk and half sweetened condensed milk (but go easy because your mix-ins are already sweet). Coconut milk is also great if you want a coconut-forward version.

What can I substitute for ube ice cream?

If you cannot find ube, try vanilla, coconut, or mango ice cream. Ube is unique, but halo-halo is forgiving.

Is halo-halo gluten-free?

Often yes, but check labels. The usual suspects are add-ins like crisped cereals (some contain barley malt), cookies or wafers, and certain flavored jellies or syrups. If you are avoiding gluten, choose simple ingredients and confirm each package.

The first time I had halo-halo, I did not mix it enough. Rookie move. I went in confident, hit a pocket of straight shaved ice, then immediately chased it with a bite of flan like my life depended on it. Once I finally committed to the “mix-mix” part, it clicked: halo-halo is not meant to be neat. It is meant to be a little chaotic, a little melty, and ridiculously satisfying. Now I treat it like a build-your-own dessert bar, which feels like hosting without the stress and with way more ube ice cream.