Ninja Creami Halo-Halo Ice Cream

The key to getting this right is the toppings. Halo-halo is about textural contrast, the chewy coconut jelly against the creamy ice cream base, the soft sweetened banana against the bite of red beans, the richness of ube halaya running through every spoonful. The Ninja Creami handles the base beautifully, but the toppings need to be folded in by hand after spinning. Don't use the mix-in function — it pulverizes everything and you lose the distinct pieces that make every spoonful interesting. Fold them in gently, and you get ice cream that actually tastes and feels like halo-halo instead of just vanilla with purple streaks.

You'll recognize all the flavors from my banana con yelo, minatamis na saging, and Ninja Creami ube ice cream — this is all of them in one frozen scoop.

What is Halo-Halo?

Halo-halo (pronounced hah-lo hah-lo) means "mix-mix" in Filipino and the name tells you exactly how to eat it. It's a layered Filipino dessert made of shaved ice, evaporated milk, and a colorful mix of sweet toppings: sweetened beans and fruits, coconut jellies, ube halaya, and a scoop of ice cream on top, usually finished with a slice of leche flan. You mix it all together before eating, which is the whole point, every spoonful is different.

This Ninja Creami version transforms the whole thing into scoopable ice cream. The base is a classic vanilla cream; the classic toppings get folded in by hand after spinning. All the flavor and texture variety of traditional halo-halo, in a format you can keep in the freezer and pull out whenever you need it.

Ingredients

Here's what you'll need:

Base

Classic Vanilla Ice Cream Base: Made with cream, condensed milk, and vanilla paste or extract;  You can also use coconut ice cream if you want it dairy free.

Toppings

• Ube Halaya: A sweet purple yam jam; can be found in Asian grocery stores or made from scratch.
• Minatamis na Langka (Sweetened Jackfruit): Adds a tropical sweetness; can substitute with fresh jackfruit or canned.
• Minatamis na Saba (Sweetened Banana): These caramelized bananas add a rich, sweet flavor; use plantains as an alternative.
• Coconut Shreds: Store-bought or homemade, they add a chewy texture and a hint of coconut flavor.
• Sweetened Red Beans: Store-bought in a jar, these beans add a unique sweetness and creamy texture.
• Coconut Jelly: A chewy and sweet addition; look for it in the dessert aisle of Asian grocery stores.

See recipe card for quantities.

How to Make Halo-Halo Ice Cream

1. Prepare the Vanilla Ice Cream Base: If making from scratch, combine heavy cream, half and half, condensed milk, cottage cheese, vanilla extract in a blender until well combined. Pour the mixture into the Ninja Creami pint container.

2. Freeze the Base: Place the pint container in the freezer for at least 24 hours or until fully frozen.

3. Process in Ninja Creami: Once frozen, insert the pint into the Ninja Creami machine and select the "Ice Cream" setting. Allow the machine to process until smooth and creamy.

4. Add the Toppings: Once the ice cream is ready, mix in the ube halaya, minatamis na langka, minatamis na saba, coconut shreds, sweetened red beans, and coconut jelly. Manually mix to combine the toppings evenly throughout the ice cream. (I do not suggest using the mix-in function as it will pulverize these toppings).  

5. Serve and Enjoy: Scoop the Halo-Halo ice cream into bowls or glasses and enjoy immediately. Top with extra toppings if desired.

Topping and Mix-In Suggestions

• Leche Flan: Add cubes of creamy Filipino flan for an extra indulgent touch.
• Crispy Rice: Sprinkle crispy rice or pinipig for a crunchy contrast to the creamy ice cream.
• Condensed Milk: Drizzle over the top for added sweetness and richness.
• Mango Slices: Fresh or frozen mango slices add a fruity burst of flavor.
• Taro Chips: Add a crunchy element with thinly sliced and fried taro chips.

Equipment

• Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: This will help you achieve the perfect creamy texture and mix-ins distribution.
• Blender: Perfect for blending the ice cream base to a smooth and creamy consistency.
• Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.

Rose's Top Tips

• Don't use the mix-in function for this recipe. The mix-in function is designed for hard mix-ins like chocolate chips and cookie pieces. It will shred soft toppings like minatamis na saba and jackfruit into small unrecognizable bits. Fold everything in by hand after spinning for the best texture and the most authentic halo-halo experience.
• Respin if needed. If the ice cream looks crumbly or powdery after the first Ice Cream cycle, run it on Respin before adding any toppings. One extra spin usually resolves it completely.
• Drain excess syrup from jarred toppings. Minatamis na saba, langka, and canned beans all come packed in sweet syrup. A little syrup is fine and adds flavor, but too much makes the ice cream watery quickly. Drain and lightly pat dry with a paper towel before adding.
• Temper the pint before spinning. Five minutes on the counter before inserting into the machine makes processing smoother, especially on a very cold pint straight from the freezer.
• Use vanilla bean paste instead of extract for a more pronounced vanilla flavor and those beautiful little specks through the base. Small upgrade, noticeable difference.
• The coconut ice cream base is a great variation. Swapping in my vanilla coconut base instead of the standard vanilla gives the ice cream a natural coconut backbone that makes all the tropical toppings pop even more.
• Leche flan on top is not optional (in my opinion). A few cubes of leche flan placed on top just before serving is the single upgrade that makes this taste most like a proper Filipino halo-halo. If you have it, use it.