Every Christmas season, our freezer becomes the “most hardworking appliance in the house.” Between leftover ham, leche flan tubs, and frozen fruits waiting to be turned into smoothies, hindi na siya makahinga! But what really takes up space during the holidays? Homemade ice cream.
My earliest memory of Christmas dessert-making was watching my lola scrape ube halaya into a big stainless bowl of cream. No mixer, no fancy machines — just a wooden spoon, patience, and kwentuhan. Somehow that simple combination always tasted better than store-bought.
Fast forward to today, the viral 2-ingredient ice cream trend is back — and honestly, it feels like a modern version of what Lola used to make. Simple, affordable, creamy, and perfect for Filipino flavors.
So this year, I’m joining the trend… but with a Pinoy twist! Here are 5 Filipino-inspired flavors you can make with just all-purpose cream + condensed milk — plus your add-ins.
How the 2-Ingredient Ice Cream Works
The base is simple:
- 2 cups all-purpose cream (chilled overnight)
- 1 can condensed milk (adjust to taste)
Whip the cream until thick, fold in the condensed milk, add your flavor mix-ins, freeze… and that’s it! No churn, no egg yolks, no ice cream maker.
Filipino Flavor Ideas
1. UBE (Classic Filipino Christmas Flavor)
Wala nang tatalo kapag Pasko — ube ang hari.
Add-ins:
- ½ to ¾ cup ube halaya
- Drops of ube flavoring for color
- Optional: cheese cubes (for Ube Cheese)
Story bit:
Twinkle loves this so much she literally checks the freezer every 30 minutes “baka frozen na.” Kids today have no chill — buti na lang mabilis lang gawin!
2. Mango Graham Ice Cream
Oo, dessert sa dessert — and it works SO WELL.
Add-ins:
- 1 cup diced ripe mangoes
- Crushed graham
- Extra mango puree swirl on top
Makes you feel:
Like summer and Christmas merged into one perfect spoonful. This is daddydoodledoo’s favorite.
Check out my Mango Graham Ice Cream recipe here.
3. Avocado
If you’re a 90s kid, you know the vibe: avocado + condensed milk + ice.
This tastes exactly like that — but creamier!
Add-ins:
- 1 mashed avocado
- 1–2 tbsp condensed milk (to adjust sweetness)
Mom anecdote:
This was my mom’s Sunday merienda classic, so this flavor always feels like a hug.
4. Milo
This is Filipino childhood in frozen form.
Add-ins:
- 3–4 tbsp Milo
- Milo powder sprinkled on top
Extra tip:
Mix lightly for a swirled “Milo dinosaur” effect.
5. Pastillas
Para sa may sweet tooth. Sobra.
Add-ins:
- 6–8 pieces pastillas, chopped
- 1 tbsp milk powder
- Optional: drizzle of condensed milk on top (kung gusto mo talagang extra)
Feels like:
The fiesta dessert you didn’t know you needed.
Tips for the Creamiest Ice Cream
- Chill mixing bowl + cream for best volume.
- Don’t overmix when adding condensed milk — fold gently.
- Freeze 6–8 hours, or overnight for best texture.
- Use airtight containers to avoid ice crystals.
This viral trend works because it’s easy, affordable, and nostalgic. It brings back the spirit of homemade Filipino treats — the kind we grew up eating with family, kwento, and laughter. And honestly, nothing tastes better than a frozen dessert made with love.
If you make any of these flavors, tag me on Instagram @thepeachkitchen — I’d love to share your creations!
