Halo-Halo Popsicles
Rated 4.8 stars by 4 users
Category
Ice Cream
Servings
6
Prep Time
10 minutes
Cook Time
8-10 hours
These Halo-Halo Popsicles are the perfect treat to get through any heat wave! Inspired by a summertime dessert favorite from the Philippines, this popsicle is like eating halo-halo without the need for a spoon!
This two layer popsicle looks fancy, but is actually so easy to make! All you need are three ingredients to make this icy and creamy Halo-Halo Popsicle.
Author:Rezel Kealoha for Sarap Now
Ingredients
1/2 Cup of Tropics Fruit Mixture or Kamayan Halo Halo Mix
1 Can Evaporated Milk (Black & White or Jans Sweet Cow)
1/2 Jar of Ube Cookie Butter
Metal Popsicle Molds (We highly recommend this one for this layer popsicle)
Ingredients
Special Equipment
Directions
Make the Top Layer
First, we are going to make the top layer. Spoon the halo halo mixture into the cavity of each popsicle mold, going just halfway up.
Then, pour in the evaporated milk, just covering the fruit mixture. Mix lightly and press down with the spoon handle.
Place the popsicle sticks in and cover.
Put in freezer for 4 hours to set. Once the fruit layer has set, make the creamy ube layer.
Make the Bottom Layer
Mix the rest of the evaporated milk (there should be half left) and half the Ube Cookie Butter Jar together. Mix well with a whisk in a small bowl. It's okay if there are tiny lumps of the cookie butter. It adds to the texture of the popsicle.
Take the popsicle mold out of the freezer and remove the cover.
Pour the ube mixture into the mold leaving about 1-2mm gap from the top to leave room for expansion during freezing.
Freeze overnight.
To un-mold, dip the molds into a cup of warm water for 10 seconds and warm with your hands. Carefully pull out the popsicle. Eat right away.
Recipe Note
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