A beloved Filipino street food treat, ice scramble piles fluffy shaved ice into a tall glass and drenches it in ube-flavored milk, then gets layered with chewy sago, sweet palm fruit, and beans. The signature move is to sprinkle powdered milk over the top so diners 'scramble' everything together into a creamy, pastel-colored mound.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 tall glasses
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 6 gFat
- 3.5 gSaturated Fat
- 52 gCarbs
- 1 gFiber
- 38 gSugar
- 6 gProtein
- 95 mgSodium
- 280 mgPotassium
- 180 mgCalcium
- 0.5 mgIron
- 3 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the shaved ice base
- 8 cups finely shaved ice
- 1 cup evaporated milk, well chilled
- 1/2 cup condensed milk, chilled
For the sweet scramble coating
- 1/4 cup instant powdered whole milk
- 3 tbsp simple syrup, chilled
- 2 tbsp ube halaya (purple yam jam)
- 1/2 tsp vanilla extract
For the toppings
- 1/3 cup cooked sago pearls, rinsed and chilled
- 1/3 cup kaong (sugar palm fruit), drained
- 1/3 cup nata de coco, drained
- 1/4 cup sweetened red mongo beans
- 2 tbsp toasted desiccated coconut
Directions
- Make the simple syrup by simmering 3 tablespoons sugar with 3 tablespoons water for 3 minutes until clear; chill in the refrigerator until cold.
- If using dry sago, boil 3 tablespoons in 2 cups of water for 12 to 15 minutes until translucent, then drain, rinse under cold water, and toss with 1 teaspoon sugar.
- Use a manual ice shaver or pulse ice cubes briefly in a blender to get a fine, snow-like texture; pack the shaved ice firmly into 4 tall sundae glasses, mounding above the rim.
- In a small bowl whisk together the evaporated milk, condensed milk, ube halaya, and vanilla until smooth and pale lavender in color.
- Pour the ube milk mixture evenly over the four glasses, letting it cascade down through the ice to coat every crystal.
- Sprinkle the powdered milk generously across the top of each mound; this is what creates the signature 'scramble' texture once stirred.
- Arrange the sago, kaong, nata de coco, and sweetened beans in small colorful sections around the top of each glass, then finish with a dusting of toasted coconut.
- Serve right away with long spoons and tell diners to dig in from the bottom and scramble everything together vigorously with the milk powder before each bite.
Cook’s Notes
- The ice must be shaved extremely fine; a dedicated ice shaver or manual shaver gives the authentic fluffy texture far better than crushed ice.
- Chill every liquid ingredient thoroughly so the ice stays firm and crystalline longer in the tropical heat.
- For a bright strawberry version, replace the ube halaya with 2 tablespoons strawberry syrup and a drop of pink food coloring.
- Powdered milk is non-negotiable; it is the defining ingredient that turns plain shaved ice into a true ice scramble.
- Assemble right before serving since the ice melts quickly once the milk syrups are added.
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