Halo-Halo Dessert Made Easy with U.S. Ingredients
halo halo at home is always a little chaos, right? You see those gorgeous treats at Filipino restaurants and think, eh, looks impossible with all those fancy jars and tropical trimmings. But sometimes all you really want is halo-halo dessert in your own messy kitchen, quick and easy. Hey, I got stuck when I realized… wait, I can just grab stuff from the local grocery store and still get the same brain-freeze cheer. If you need inspiration for other fun Pinoy twists, I stumbled on some more ideas from this uncategorized page. Or maybe you’re more of a kitchen experimenter, then another uncategorized recipe page might have your next sugar rush.
Ingredients (ice cream & jellies)
The real secret? Halo-halo dessert with U.S. ingredients is, actually, possible. For the icy base, I just buy a bag of plain crushed ice from 7-Eleven or, man, sometimes I even whack ice cubes in a dish towel with a little mallet. That’s real life. Prefer the jiggly, neon-colored jellies? You don’t need to raid an Asian import store. Canned fruit cocktail works magic. Marshmallows—mini ones—oddly work too. And, the wild card: jarred cherries.
Let’s talk ice cream. Ube is classic, but purple yam isn’t so common here. So, you can just swap a good vanilla or, shoot, even a scoop of blueberry if you’re feeling wild. Sweetened condensed milk is just at every grocery store. Evaporated milk? Use that too. Oh, and if you’re feeling bold, toss in Rice Krispies or even cornflakes for a crunch that’ll surprise you. This is why I love making halo-halo dessert at home. You can just… do what tastes right. My fridge is basically a lab for random toppings.
“Tried halo-halo the first time using canned peaches and vanilla ice cream, and my kids went nuts. Didn’t even notice it was ‘cheating’!”
Layering steps
Ok, let’s get honest. There’s no wrong way to layer a halo-halo dessert. But if you want to flex, this is how I do it. First, crushed ice. Not snow, just chunky ice, almost to the brim. Over that, pour canned fruit cocktails. Pop in sliced bananas, little cubes of gelatin (I just use Jell-O, strawberry or lime, whatever’s at hand). Then—layer on those marshmallows or jarred cherries.
Pour in two or three glugs of evaporated and condensed milk. Don’t be shy, this is the real treat. For the grand finale, one fat scoop of your favorite ice cream (I always use vanilla because it makes everything cozy). Folks, a sprinkle of cornflakes if you’re adventurous.
Don’t overthink. Pile up whatever looks fun. If it’s messy and nearly melts everywhere, even better. That’s the magic.
Tips
Mess warning: these things get wild fast. If you’re sharing with the family, maybe build out of small mason jars. They’re cute, and you clean less. Hate a watery halo-halo dessert? Just use less milk. Like yours crazy-sweet? Drizzle a bit more condensed milk. Swap out whatever you can’t find. Sometimes I don’t even peel bananas, just slice right in.
If you’re curious about more Pinoy flavor hacks, check out some new twists on uncategorized treats. For ice, don’t stress. Crushing it fancy is unnecessary. Sometimes I just bash a ziplock with a mug (no shame in that).
Accessibility
Making halo-halo dessert easy in the U.S. kills that “it’s too hard” attitude. Every ingredient I used? You can score it at basic shops. Don’t want to splurge on weird imports—don’t! Marshmallows, cornflakes, cans of peaches, even store-bought vanilla ice cream have all worked for me, and nobody’s ever complained. Halo-halo dessert is more about joy than perfection.
If you’re new to Filipino desserts, this is actually the perfect gateway treat. Try it with whatever you already have—seriously, that’s how I started. I found out later lots of folks do the same. Makes you feel like part of a big, not-so-secret club.
- Add a cherry and sprig of mint if you’re being fancy
- Serve in clear cups so people can see all those layers (looks epic)
- Hand out long spoons (chunky bites are the best)
- Best with summer picnics, but also totally works in winter
When you want more ideas or just need that solid how-to, grab inspiration from the Halo-Halo Recipe – Foxy Folksy and test out a traditional Halo-Halo Recipe (Filipino Shaved Ice Dessert) | The Kitchn. Once you try it, you’ll probably never overpay in a restaurant again. That’s my honest, not-so-expert (but very hungry) opinion.
Halo-Halo
Ingredients
Ice Base
- 1 bag crushed ice Can be bought or made by crushing ice cubes.
Fruits and Jellies
- 1 can canned fruit cocktail Convenient substitute for traditional tropical fruits.
- 2 slices bananas Fresh, can be used peeled or unpeeled.
- 1 cup mini marshmallows Optional toppings for sweetness.
- 1/2 cup jarred cherries For an extra treat.
- 1 box gelatin (Jell-O, any flavor) Use any flavor on hand.
Dairy
- 1/2 cup evaporated milk Pour to taste.
- 1/2 cup sweetened condensed milk Add more for sweetness.
- 1 scoop vanilla ice cream Classic flavor; can substitute with others like blueberry.
Crunchy Additions
- 1/4 cup cornflakes Optional for some crunch.
Instructions
Assembly
- Fill a cup or bowl almost to the brim with crushed ice.
- Layer canned fruit cocktail over the ice.
- Add sliced bananas and cubes of gelatin.
- Top with marshmallows and jarred cherries.
- Drizzle evaporated milk and sweetened condensed milk over the top.
- Finish with a scoop of your favorite ice cream.
- Sprinkle cornflakes on top if using.
