Halo-halo, the beloved Filipino “mix-mix” dessert, is a joyful layering of shaved ice, sweet fruits and beans, milk, and something creamy on top—often purple ube. This plant-based version keeps the spirit of the original while using simple vegan ingredients and a no-churn ube ice cream made in a blender. Refreshing, colorful, and meant to be stirred together, halo-halo is a reminder that variety can be both nourishing and beautiful.
I first sampled this yummy cuisine in October 2004, when my husband and I traveled to the Philippines to attend our older son's wedding to our lovely Filipino daughter-in-law. We took a sight-seeing trip from Manila with them to the breathtaking heights above Lake Taal, the active Taal Volcano within full view of the little ice cream shop where we ate purple ube ice cream for the first time. At some other point, we had halo-halo, maybe at Jolly Bee, the quintessential Filipino fast-food restaurant. A memorable event!
Purple Plant Power:
The vivid lavender color of ube isn’t just beautiful—it comes from anthocyanins, the same plant pigments that give blueberries, purple cabbage, and black rice their deep hues. Anthocyanins are associated with antioxidant and anti-inflammatory activity, making naturally purple foods both visually striking and nutritionally interesting. In halo-halo, ube adds not only its signature color but also a gentle earthiness that grounds the dessert and turns it into a celebration of purple plant power.
The vivid lavender color of ube isn’t just beautiful—it comes from anthocyanins, the same plant pigments that give blueberries, purple cabbage, and black rice their deep hues. Anthocyanins are associated with antioxidant and anti-inflammatory activity, making naturally purple foods both visually striking and nutritionally interesting. In halo-halo, ube adds not only its signature color but also a gentle earthiness that grounds the dessert and turns it into a celebration of purple plant power.
We will include a couple of the traditional foods in halo-halo (ube and coconut milk) but because we are doing a Canadian-Filipino version, we will also substitute other more familiar taste combinations for Canadians. What makes halo-halo special isn’t luxury—it’s abundance, contrast, and texture: icy, creamy, chewy, soft, and crunchy all in one glass.
Cultural Note:
Halo-halo is a traditional Filipino dessert with deep cultural roots. While many variations exist, this recipe is offered as a plant-based interpretation created with respect for Filipino food traditions and their origins. Please take the opportunity to explore the many Filipino food writers online and find out more about what goes into a traditional halo-halo party from the experts!
Vegan Purple Ube Ice Cream (Blender, No-Churn)
Yield: ~1½ cups
Ingredients:
🍦1½ cups full-fat coconut milk (chilled)
🍦¾ cup cooked ube or purple sweet potato
🍦¼–⅓ cup maple syrup or agave
🍦1 tsp vanilla extract
🍦Pinch of salt
🍦Optional: ½ tsp ube extract (color + aroma)
Instructions:
1. Blend all ingredients until completely smooth.
2. Pour into a shallow freezer-safe container.
3. Freeze 4–6 hours, stirring once or twice in the first 2 hours.
4. Rest 5 minutes at room temperature before scooping.
Smoothie Moves' Can-Fil Halo-Halo Smoothie Bowl
Yield:~ 2 smoothie bowls
Ingredients
🍦2 cups of shaved ice OR 2 cups of iced watermelon, blended (like soft shaved ice)
🍦1/2 cup full-fat coconut milk (or soy milk or coconut or soy yogurt)
🍦1 cup sliced ripe banana
🍦2 1/2 cups blueberries
🍦1/2 cup finely chopped filberts or hazelnuts (toasted ahead of time and cooled)
🍦1/4 cup of maple syrup
🍦2 scoops of Ube ice cream
Instructions:
1. Make a small smoothie with 2 cups of blueberries and 1 cup of bananas. Chill.
2, Make sure ube ice cream is resting on the counter for 5 minutes (to be scoopable)
3. Layer the blueberry-banana smoothie on the bottom of the bowls, followed by shaved ice or watermelon soft ice, followed and milk (or coconut yogurt).
4. Sprinkle on the berries and nuts
5. Add a nice scoop of ube ice cream
6. Loop on the maple syrup.
7. Give thanks
8. Mix-mix the way you like it
9. Enjoy!!
Smoothie Moves put this one together-- maybe you have an idea for the next hala-hala? Please tell us what you invented and how it tasted! If you are from the Philippines, please tell what your favorite ingredients are in a halo-halo.
A Bit of History
Halo-halo evolved during the American colonial period (early 1900s), influenced by Japanese kakigōri (shaved ice desserts) brought by Japanese migrants. Over time, Filipinos made it their own using local fruits, beans, and root crops. What began as a way to cool off in tropical heat became a cultural symbol of Filipino creativity and resourcefulness—turning humble pantry items into something joyful and celebratory.
Today, halo-halo is served everywhere from roadside stalls to high-end restaurants, and every family has its own favorite combination.
Here at Smoothie Moves, we learned that there is no single “correct” version, but classic components often include:
🍦Shaved ice
🍦Evaporated or condensed milk
🍦Sweetened beans (red mung beans, white beans)
🍦Jellies (gulaman)
🍦Nata de coco (coconut gel)
🍦Kaong (sugar palm fruit)
🍦Sweetened saba bananas or jackfruit
🍦Ube halaya or ube ice cream on top
What makes halo-halo special isn’t luxury—it’s abundance, contrast, and texture: icy, creamy, chewy, soft, and crunchy all in one glass.
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| Ube Ice Cream |
🥤 Article and photos © 2025 Cynthia Zirkwitz | SmoothieMoves
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