Looking at the Filipino dessert halo-halo, it seems like a crazy mishmash of evaporated milk, shaved ice, ube ice cream, sweet palm fruit, coconut, jackfruit, mung beans, corn, and coconut gelatin, to name a few ingredients. Unable to fit all of that into our pops, we just picked a handful of add-ins, but be as creative as you want!
What to buy: You can find frozen grated ube at well-stocked Asian markets or online.
Game plan: You will need to thaw the ube in the refrigerator before starting the recipe.
This recipe was featured as part of our 7 Ice Pops That Break the Mold.
- 1Place the ube, cream, milk, and 1/4 cup of the sugar in small saucepan over medium heat and whisk until the sugar has dissolved, about 10 minutes. Transfer the mixture to a blender. Purée until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
- 2Pour the mixture into a heatproof measuring cup and stir in the vanilla. Divide the mixture among the pop molds, filling them halfway. Place in the freezer until almost completely solid, about 2 hours.
- 3When the frozen ube is ready, prepare the coconut milk–fruit mixture. Place the coconut milk in a small bowl and add the remaining 3 tablespoons sugar. Whisk until the mixture is smooth and the sugar has dissolved, about 2 minutes. Stir in the fruit or other add-ins, if using; set aside.
- 4Remove the molds from the freezer, stir the coconut milk–fruit mixture again, and, using a spoon, evenly divide the mixture among the molds. Insert the sticks and freeze until solid, at least 6 hours.