There's something about Iskrambol that takes you straight back to being a kid. Maybe it's the bright pink color, or the way the chocolate syrup swirls into the powdered milk. Either way, this Filipino ice scramble is pure nostalgia in a cup.
Back then, vendors would park outside schools and kids would line up for this sweet frozen treat. It’s called “iskrambol” from “scramble” because you mix it up with a straw before eating. It was the cheaper, simpler cousin of halo halo, so it became the go to after school snack.
If you love these old school merienda vibes, you’ll probably love the other classics too like banana con yelo and avocado con yelo. Same shaved ice comfort, same sweet creamy finish, just different toppings. These days you can skip the wait and make Iskrambol at home with a blender in under 10 minutes.
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Jump to:
- What is Iskrambol?
- Why You'll Love It
- How to Make Ice Scramble
- Method 1: Blender Method (Modern, Quick)
- Method 2: Traditional Ice Shaver Method (Authentic)
- How to Eat Iskrambol
- Rose's Top Tips
- Flavor Variations
- What to Serve with Iskrambol
- Recipe FAQs
- More Filipino Desserts
- Did you try this recipe?
- Iskrambol (Ice Scramble)
What is Iskrambol?
Iskrambol (ice scramble) is a Filipino frozen street treat made from shaved ice blended with condensed milk, banana extract, and pink coloring. It’s topped with powdered milk, chocolate syrup, mini marshmallows, and sprinkles, then served in a cup with a spoon and straw.
It’s called “iskrambol” from “scramble” because you stir everything together with the straw before eating.
A longtime street food staple, vendors used to park colorful carts outside schools and scoop the bright pink ice for kids after class. Compared to halo halo, iskrambol is simpler, sweeter, more kid focused, and usually more affordable. The classic pink color is mainly for fun and to stand out.
Why You'll Love It
- Nostalgic - Takes you back to childhood memories of chasing down the iskrambol cart after school
- Quick and easy - Ready in under 10 minutes with just a blender
- Customizable - Add any toppings you want, from traditional to creative
- Budget-friendly - Uses simple, affordable ingredients you probably already have
- Kid-approved - Fun to make and even more fun to eat with the "scrambling" ritual
- Refreshing - Perfect for hot summer days or anytime you need to cool down
- No special equipment needed - A blender works great (though ice shavers are traditional)
How to Make Ice Scramble
Iskrambol can be made two ways: the modern blender method (quick and easy) or the traditional ice shaver method (more authentic). I'll show you both.
Ingredients
- Ice cubes: The base of the scramble, creating the cool, slushie texture that's perfect for a refreshing treat.
- Condensed Milk: Adds rich sweetness. Alternatively, use evaporated milk mixed with sugar for a lighter version.
- Milk or water: Helps blend the ice into a smooth, slushie consistency; water for lighter texture, milk for creaminess.
- Banana extract: Adds a delicious, fruity banana flavor that’s iconic to Ice Scramble.
- Red food color: Gives the ice its signature vibrant pink hue, making it fun and appealing.
Toppings (Traditional)
- Chocolate Syrup: A sweet drizzle that adds rich, chocolatey goodness to every bite.
- Powdered Milk: Sprinkled on top for a creamy, slightly sweet finish.
- Mini Marshmallows: Fun, soft, and chewy, adding an extra playful touch to the scramble.
Additional topping options:
- Pinipig (toasted rice flakes - traditional Filipino topping)
- Sago or tapioca pearls (cooked and sweetened)
- Wafer sticks
- Crushed peanuts or cashews
- Strawberry syrup (instead of or in addition to chocolate)
- Fresh fruit chunks
- Sweetened condensed milk drizzle
Method 1: Blender Method (Modern, Quick)
I used my Vitamix blender to make this ice scramble because it gives me a better texture and is the easiest way to prepare it.
- Add 2 cups of ice cubes, condensed milk, banana essence and red food coloring to the blender. Add a small amount of water or milk to help the blender mix the ingredients smoothly. Start with ¼ cup and add more if necessary.
- Blend the mixture until the ice is finely crushed and everything is well combined. The texture should be like a thick slushie.
- Pour the blended mixture into cups or bowls.
- Top each serving with your choice of toppings, such as chocolate syrup, mini marshmallows, powdered milk, and colorful sprinkles.
Method 2: Traditional Ice Shaver Method (Authentic)
This is how street vendors traditionally made iskrambol, and it gives you a more authentic shaved ice texture.
Instructions:
- Make the ice base mixture: In a bowl, combine milk or water, condensed milk, banana extract, and food coloring. Mix well until the color is evenly distributed.
- Freeze in ice cube trays: Pour the mixture into ice cube trays and freeze overnight (or at least 6-8 hours) until completely solid. This flavored ice will be what you shave.
- Shave the ice: Using an ice shaver (the kind used for Hawaiian shaved ice or snow cones), shave the frozen flavored cubes directly into serving cups. The texture will be fluffy and snow-like. If you don't have an ice shaver, you can use a blender on pulse mode, but add the cubes a few at a time and pulse gently to avoid over-blending.
- Assemble immediately: Layer and top as described below.
How to Eat Iskrambol
- Scramble it: Use the straw to stir and mix all the toppings down into the ice. This is where the name comes from and it's essential to the experience.
- Scoop and slurp: Use a spoon to scoop up the mixture, or drink it through the straw. Switch between scooping and sipping.
- Enjoy the milk mustache: The powdered milk will inevitably give you a white mustache, which is part of the nostalgic fun.
Rose's Top Tips
- Work in a cool place - Iskrambol melts fast because it's just ice. Make it in an air-conditioned room or cool area. Have everything ready before you blend so you can assemble quickly.
- Serve immediately - Unlike ice cream which has some staying power, shaved ice melts within minutes. Make it right before serving, not ahead of time.
- Use skim milk powder - Traditional vendors use skim milk powder because it's cheaper and lighter than full cream. Full cream powdered milk works fine but can feel heavier. If you can find it, go for skim.
- Adjust sweetness - If using sweetened condensed milk plus sugar, it might be too sweet for some. Start with just condensed milk and taste the base before adding more sugar.
- Ice cube size matters - Smaller ice cubes blend more easily and create a smoother texture. If using large ice cubes, pulse them first to break them down before blending with the liquid.
- Don't over-blend - You want a thick slushie texture, not a watery drink. Stop blending as soon as all the ice is crushed but the mixture still holds together.
- Plastic cups for authenticity - Street vendors use small clear plastic cups with colored plastic spoons. If you want the full nostalgic experience, serve in plastic cups rather than glass.
Flavor Variations
Chocolate iskrambol - Skip the banana extract and add 2 tablespoons cocoa powder plus 1-2 tablespoons sugar to the milk mixture. Top with extra chocolate syrup.
Ube iskrambol - Replace banana extract with ube extract or ube halaya. Use purple food coloring instead of pink. Top with ube-flavored toppings.
Strawberry iskrambol - Use strawberry extract instead of banana. Top with fresh strawberries and strawberry syrup.
Mango iskrambol - Use mango extract or blend fresh mango into the milk. Use yellow food coloring. Top with fresh mango chunks.
Coffee iskrambol - Add 1-2 teaspoons instant coffee to the milk mixture. Adults love this version.
Matcha iskrambol - Add 1 tablespoon matcha powder. Use green food coloring. Top with condensed milk drizzle.
Caramel iskrambol - Add caramel extract. Top with caramel sauce instead of chocolate.
MILO iskrambol - Add 2-3 tablespoons MILO powder. Use chocolate syrup and top with extra MILO powder.
What to Serve with Iskrambol
While iskrambol is typically enjoyed on its own as a snack or dessert, it pairs well with other Filipino treats:
- Banana Cue - Sweet caramelized bananas on skewers complement the cold ice
- Turon - Fried banana spring rolls add a warm, crispy contrast
- Ube Pandesal - Soft purple bread rolls balance the sweet frozen treat
- Fish balls or squid balls - Street vendors often sell these savory snacks alongside iskrambol
- Taho - Another traditional Filipino street food (silken tofu with syrup and tapioca)
Recipe FAQs
It usually happens when there’s too much liquid, it was blended too long, or it sat out and melted. Next time use less milk or water, blend only until the ice is crushed, and serve right away.
This is usually a blender power or ratio issue. Try smaller ice, then add liquid a tablespoon at a time just until it catches and blends without turning watery.
Yes, but it will come out more chunky and granular. A blender gives the smoother, slushier texture that feels more like street style iskrambol.
You can use vanilla extract, skip it entirely, or use strawberry extract for a different twist. If you want to make your own, you can soak ripe banana slices in vodka or rum in a sealed jar for 2 to 3 weeks.
They’re both slushy, but iskrambol is milk based with banana flavor and that signature powdered milk topping. Slurpees are usually fruit flavored and don’t include milk or milky toppings.
Yes. It won’t be pink, but it will taste the same since the color is just for looks.
More Filipino Desserts
Looking for other recipes like this? Try these:
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Iskrambol (Ice Scramble)
Equipment
- 1 blender or ice shaver
Ingredients
- 2-3 cups ice cubes
- ¼ cup condensed milk
- ¼ cup milk or water 2%, whole milk, or similar
- 3 drops banana extract
- 3 drops red food color
Toppings Suggestion:
- powdered milk
- chocolate syrup
- mini marshmallows optional
- sprinkles optional
Instructions
- Add ice cubes, condensed milk, milk, banana essence and red food coloring to the blender.2-3 cups ice cubes, ¼ cup condensed milk, 3 drops banana extract, 3 drops red food color
- Add a small amount of water or milk to help the blender mix the ingredients smoothly. Start with ¼ cup and add more if necessary.¼ cup milk or water
- Blend the mixture until the ice is finely crushed and everything is well combined. The texture should be like a thick slushie.
- Pour the blended mixture into cups or bowls.
- Top each serving with your choice of toppings, such as chocolate syrup, mini marshmallows, powdered milk, and colorful sprinkles.powdered milk, chocolate syrup, mini marshmallows, sprinkles
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Notes
- Blender power matters. A high-powered blender like a Vitamix gives you the smoothest, most uniform texture. A regular blender works fine but you may need to stop and scrape down the sides. An ice shaver is the most traditional method if you have one.
- Start with less liquid. Add ¼ cup milk or water first and only add more if the blender is struggling. Too much liquid makes it watery instead of thick and slushie-like.
- The pink is optional. Red food coloring gives it that iconic vendor look, but it's purely visual. Leave it out and it's still iskrambol.
- Banana extract is the flavor. It's what makes this taste like the street version and not just a plain milk slushie. A little goes a long way — 3 drops is enough. Don't skip it.
- Serve immediately. This melts fast. Have your toppings ready before you blend so you can top and serve right away.
- Condensed milk substitution. No condensed milk? Mix evaporated milk with 2 tablespoons of sugar. The flavor is slightly lighter but it works.
- Powdered milk on top is non-negotiable. It's what gives each spoonful that creamy, slightly grainy finish that makes iskrambol taste like itself. Don't skip this topping.
