Can I make this halo-halo recipe with ube ice cream and leche flan without an ice cream maker?

Absolutely. This recipe is specifically designed to be no-churn. The combination of frozen banana and coconut cream creates a naturally creamy texture when blended. Just remember to stir the mixture every 45 minutes during the first two hours of freezing for the smoothest result.

Is this halo-halo recipe gluten-free?

Yes, every ingredient in this recipe is naturally gluten-free. Always check the label on your grass jelly and evaporated coconut milk to make sure no additives containing gluten have been used, just to be safe.

How much less sugar does this healthy version have compared to traditional halo-halo?

A traditional halo-halo with sweetened canned fruits, condensed milk and shop-bought ube ice cream can contain upwards of 55 to 65 grams of sugar per serving. This recipe brings that down to around 22 grams per serving by using fresh fruit, coconut sugar, maple syrup and a no-churn ice cream sweetened with banana.

Can I use canned ube halaya instead of fresh purple yam?

Yes, canned ube halaya works well and saves preparation time. Look for a version with minimal added sugar, or choose an unsweetened variety if available, and reduce the maple syrup in the ice cream by half since the halaya will already carry some sweetness.

What can I use instead of grass jelly?

Lychee jelly, coconut jelly or a plain agar-agar jelly set with green tea work beautifully as alternatives. Each one adds a similar chewy, cooling quality to the bowl.

How do I store leftover ube ice cream?

Store it in an airtight freezer container with cling film pressed onto the surface. It keeps well for up to 2 weeks. Remove from the freezer 5 minutes before scooping to soften slightly.

Healthy Halo-Halo Recipe with Ube Ice Cream and Leche Flan

Name: Healthy Halo-Halo Recipe with Ube Ice Cream and Leche Flan
Prep time: 45 min
Cook time: 40 min
Total time: 5 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 400 g frozen purple yam (ube) (thawed and mashed, or ube halaya with no added sugar); 400 ml full-fat coconut milk (chilled overnight); 1 large ripe frozen banana (peeled and sliced before freezing); 3 tbsp pure maple syrup (divided, use 2 tbsp for ice cream and 1 tbsp for flan caramel); 1 tsp pure ube extract (deepens the purple colour naturally); 3 large egg yolks (for the leche flan); 2 large whole eggs (for the leche flan); 360 ml low-fat evaporated milk (one standard can); 3 tbsp coconut sugar (for the flan caramel base); 1 tsp pure vanilla extract (for the leche flan); 1 litre coconut water (plain, unsweetened, frozen into ice cubes then shaved); 200 g cooked red kidney beans (drained and rinsed, no added sugar or salt); 150 g grass jelly (cut into small cubes); 1 medium ripe mango (peeled and diced small); 100 g fresh jackfruit (cut into small pieces, canned in water is fine if fresh unavailable); 2 small ripe bananas (sliced, for layering in the glass); 120 ml unsweetened evaporated coconut milk (to drizzle over each glass before serving); 1 tbsp water (for loosening the caramel in the flan mould)

Gluten-FreeRefined Sugar-FreeNut-Free

Prep Time45 min

Chill Time4 hr

Servings4

Calories298 kcal

Health Score5/10

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Healthy Halo-Halo Recipe with Ube Ice Cream and Leche Flan

If you have ever fallen in love with a towering glass of halo-halo at a Filipino celebration, you already know the magic of this dessert. Layers of shaved ice, jewel-bright toppings, silky flan and a crown of purple ube ice cream all tumbling together in one bowl. This version keeps every bit of that charm while trimming the refined sugar, cutting the calories and sneaking in more fibre along the way. It is the kind of recipe that feels like a treat but also happens to be genuinely good for you, which makes it a win for summer parties, weeknight desserts or any occasion where you want to serve something showstopping without the sugar crash afterwards.

The ube ice cream here is made with real purple yam, which is naturally sweet and incredibly rich in anthocyanins, the antioxidants that give it that gorgeous violet colour. Instead of heavy cream and a cup of sugar, this recipe uses full-fat coconut milk for body, a ripe frozen banana for natural sweetness and just a small amount of pure maple syrup to round it out. The leche flan is lightened by swapping the usual condensed milk for a blend of low-fat evaporated milk and a coconut sugar caramel, which has a lower glycaemic index than white sugar and adds a gentle toffee depth. Egg yolks are used but reduced from the traditional six or seven down to three, with two whole eggs making up the difference and adding a little extra protein. The shaved ice base is simply frozen coconut water, which delivers natural electrolytes. Fresh fruit toppings, including ripe jackfruit, fresh mango and sliced ripe banana, replace the heavily syrup-soaked canned varieties that load traditional halo-halo with unnecessary added sugars. Cooked red kidney beans and grass jelly add fibre and a satisfying chewiness that makes the whole bowl feel more substantial.

The texture experience here is something special. Fluffy shaved ice melts into the coconut milk poured over the top, creating a cool, lightly sweet slush that mingles with the creamy leche flan and the soft, intensely purple ube ice cream. The fresh fruit brings bright pops of flavour, the kidney beans add a gentle earthiness, and the grass jelly contributes a smooth, slightly bitter contrast that keeps everything from feeling one-dimensional. To serve, layer the ingredients in a large clear glass so the colours show off their full glory, drizzle over a splash of unsweetened coconut evaporated milk, add your flan slice, scoop on the ube ice cream and hand your guests a long spoon. Then, just like the name says, mix mix mix before eating.

From a nutritional standpoint, this halo-halo recipe with ube ice cream and leche flan delivers far more than the traditional version. Purple yam is a good source of vitamin C, potassium and dietary fibre. Coconut water provides hydration and natural electrolytes. Red kidney beans are a fibre powerhouse, helping to slow the release of sugars into the bloodstream and keeping you fuller for longer. Using coconut sugar and maple syrup instead of white refined sugar reduces the glycaemic load noticeably. The total sugar per serving sits well below that of a classic halo-halo, and the calorie count is significantly lower too, without anyone feeling short-changed. This recipe is also naturally gluten-free, making it a generous option for guests with dietary restrictions. It takes a little planning ahead since the ube ice cream and leche flan need freezing and chilling time, but both components can be made days in advance, turning assembly on the day into a quick and joyful process.

Ingredients

Serves:4

400 g frozen purple yam (ube) (thawed and mashed, or ube halaya with no added sugar)
400 ml full-fat coconut milk (chilled overnight)
1 large ripe frozen banana (peeled and sliced before freezing)
3 tbsp pure maple syrup (divided, use 2 tbsp for ice cream and 1 tbsp for flan caramel)
1 tsp pure ube extract (deepens the purple colour naturally)
3 large egg yolks (for the leche flan)
2 large whole eggs (for the leche flan)
360 ml low-fat evaporated milk (one standard can)
3 tbsp coconut sugar (for the flan caramel base)
1 tsp pure vanilla extract (for the leche flan)
1 litre coconut water (plain, unsweetened, frozen into ice cubes then shaved)
200 g cooked red kidney beans (drained and rinsed, no added sugar or salt)
150 g grass jelly (cut into small cubes)
1 medium ripe mango (peeled and diced small)
100 g fresh jackfruit (cut into small pieces, canned in water is fine if fresh unavailable)
2 small ripe bananas (sliced, for layering in the glass)
120 ml unsweetened evaporated coconut milk (to drizzle over each glass before serving)
1 tbsp water (for loosening the caramel in the flan mould)

Instructions

1
Make the ube ice cream base first since it needs the longest freezing time. Scoop the chilled coconut cream from the top of the overnight-refrigerated coconut milk tin into a blender. Add the thawed mashed ube, frozen banana slices, 2 tablespoons of maple syrup and the ube extract. Blend on high for about 90 seconds until completely smooth and creamy.
Chilling the coconut milk overnight separates the thick cream from the liquid. Use only the solid cream for a richer, scoopable ice cream.
2
Pour the blended ube mixture into a shallow, freezer-safe container. Smooth the top with a spatula and cover with a lid or tight layer of cling film pressed directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or overnight.
Stir the mixture with a fork every 45 minutes during the first 2 hours of freezing for a creamier, less icy texture.
3
While the ice cream sets, prepare the leche flan. Preheat your oven to 160 degrees Celsius. To make the caramel, combine the coconut sugar and 1 tablespoon of maple syrup in a small saucepan over medium heat. Stir gently until the sugar dissolves and the mixture turns a deep amber colour, about 4 to 5 minutes. Add 1 tablespoon of water carefully, swirl to combine, then quickly pour the caramel into the base of a lightly greased small loaf tin or 4 individual ramekins. Tilt to coat the base evenly and set aside to cool.
Coconut sugar caramel can darken quickly. Keep a close eye on it and remove from heat as soon as it smells like toffee to avoid bitterness.
4
In a mixing bowl, whisk together the 3 egg yolks and 2 whole eggs until just combined. Do not over-whisk as you want to avoid adding too many air bubbles. Gently stir in the evaporated milk and vanilla extract until smooth. Pour this custard mixture through a fine mesh sieve directly over the set caramel in your tin or ramekins.
Straining the custard removes any chalazae or air bubbles and gives you a silky, smooth flan surface.
5
Place the tin or ramekins into a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the flan moulds. Cover the entire baking dish loosely with foil. Bake in the preheated oven for 35 to 40 minutes until the edges are set but the centre still has a slight jiggle.
The water bath, called a bain-marie, ensures even, gentle heat that prevents the custard from curdling or developing a rubbery texture.
6
Remove the flan from the water bath and allow it to cool completely at room temperature for about 30 minutes. Then refrigerate for at least 2 hours until fully chilled and firm. When ready to serve, run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel side faces up.
If the flan sticks, place the base of the ramekin in a shallow dish of warm water for 20 seconds to loosen the caramel.
7
Prepare the shaved ice about 30 minutes before serving. Freeze the coconut water in a shallow tray until solid, then use a fork to scrape it vigorously into fluffy shavings, or process the frozen coconut water cubes in a blender in short pulses until you have a snow-like consistency. Keep in the freezer until assembly time.
For the fluffiest texture, freeze the coconut water in a thin layer rather than a deep block. It shaves much more easily.
8
Assemble each halo-halo glass just before serving. Start with a layer of kidney beans and grass jelly cubes at the bottom of each tall glass. Add a generous layer of shaved coconut water ice on top. Arrange the fresh mango, jackfruit and sliced banana around the sides of the glass so the colours are visible from outside. Pour 2 tablespoons of unsweetened evaporated coconut milk over the ice. Place a slice or portion of leche flan on top of the ice. Finish with a generous scoop of ube ice cream.
Serve immediately and hand guests a long spoon so they can mix everything from top to bottom before eating, which is the traditional and most delicious way to enjoy it.

Nutrition per serving

298kcal

Calories

Protein

42g

Carbs

11g

Fat

Fibre

22g

Sugar

115mg

Sodium

Pro Tips

✓
Both the ube ice cream and the leche flan can be made up to 3 days ahead, making same-day assembly very quick.
✓
Taste the ube ice cream base before freezing and adjust sweetness with an extra teaspoon of maple syrup if your yam is not very sweet.
✓
Use the freshest, ripest mango and banana you can find as their natural sweetness is doing a lot of the flavour work here.
✓
For a more vibrant purple ice cream colour, increase the ube extract by half a teaspoon rather than adding more food colouring.
✓
If you cannot find fresh ube, purple sweet potato gives a very similar result with slightly less floral flavour but comparable nutrition.
✓
Shave the coconut water ice finely for the best texture. Large ice chunks melt unevenly and dilute the other toppings too quickly.

Frequently Asked Questions

Variations

•
Vegan Halo-Halo
Replace the leche flan with a coconut milk and agar-agar set custard using turmeric for a golden colour. The ube ice cream is already vegan as written. Use maple syrup throughout and skip the eggs entirely.
•
High-Protein Version
Blend a scoop of unflavoured or vanilla plant-based protein powder into the ube ice cream base. Swap the kidney beans for edamame, which are higher in protein and equally delicious in a cold dessert context.
•
Tropical Fruit Halo-Halo
Swap the mango and jackfruit for fresh lychee, pineapple chunks and ripe kiwi for a different tropical flavour profile. All three fruits add vitamin C and natural sweetness with no syrup needed.
•
Mini Halo-Halo Cups
Serve in small clear cups rather than tall glasses for a dessert buffet or children's party. Reduce each serving to half the quantity and use a small melon baller for the ube ice cream portion.

Substitutions

•
Fresh purple yam (ube) → Purple sweet potato (Very similar nutritional profile and colour. The flavour is slightly less floral but works beautifully in the ice cream.)
•
Full-fat coconut milk → Cashew cream (Soak 150g raw cashews overnight, drain and blend with 120ml water until silky. Gives a similarly rich ice cream base.)
•
Low-fat evaporated milk → Evaporated coconut milk (Makes the leche flan dairy-free. The texture is slightly softer but the flavour is delicious.)
•
Coconut sugar → Raw honey (Use the same quantity. Honey caramelises quickly so watch the heat carefully. Not suitable for vegan guests.)
•
Grass jelly → Agar-agar green tea jelly (Brew strong green tea, dissolve agar-agar per packet instructions and set in a tray. Cut into cubes once firm.)
•
Red kidney beans → Sweetened black-eyed peas or mung beans (Both are traditional Filipino halo-halo additions. Cook from dry with a tiny pinch of coconut sugar for a gentle flavour.)

🧊 Storage

The assembled halo-halo should be served immediately as the shaved ice melts quickly. Leftover ube ice cream keeps in the freezer for up to 2 weeks in an airtight container. Leftover leche flan keeps in the fridge for up to 3 days, covered tightly. Prepped toppings like kidney beans and cut fruit keep in the fridge for up to 2 days in separate sealed containers.

📅 Make Ahead

The ube ice cream can be made up to 3 days ahead and stored in the freezer. The leche flan can be baked and chilled up to 3 days in advance. The coconut water can be frozen in its tray up to a week ahead. On serving day, all you need to do is shave the ice and assemble the glasses, which takes under 10 minutes.