Sorbetes Filipino Dirty Ice Cream
Indulge in the nostalgic flavors of Sorbetes, the beloved Filipino "dirty ice cream," with this creamy and richly textured recipe. Made with a blend of coconut milk, carabao’s milk (or evaporated milk), sweetened condensed milk, and heavy cream, this homemade ice cream captures the essence of traditional Filipino street-side desserts. Enhanced with vanilla extract and thickened with cornstarch for a velvety consistency, you can customize your creation with classic Filipino flavors like ube extract, jackfruit syrup, or cocoa powder. Whether scooped onto sugar cones or enjoyed straight from the freezer-safe container, this recipe delivers a multicultural delight that embodies comfort and tradition. Perfect for family gatherings or a unique treat at home, Sorbetes is your gateway to the colorful flavors of Filipino cuisine!
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Recipe Information
Ingredients
- 2 cups coconut milk
- 1 cup fresh carabao’s milk or evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 0.25 cup water
- 2 tablespoons optional flavoring (ube extract, jackfruit syrup, or cocoa powder)
Instructions
In a saucepan, combine the coconut milk, carabao’s milk (or evaporated milk), sweetened condensed milk, and heavy cream. Place over medium heat and cook, stirring occasionally, until small bubbles form at the edges of the pot. Do not let the mixture boil.
Stir in the granulated sugar and vanilla extract until the sugar is completely dissolved, then reduce the heat to low.
In a small bowl, dissolve the cornstarch in water to create a slurry. Slowly pour the cornstarch mixture into the pot while continuously whisking to avoid clumps, allowing the mixture to thicken slightly. This should take about 2–3 minutes.
If using optional flavorings like ube extract, jackfruit syrup, or cocoa powder, divide the mixture into portions and mix your chosen flavors into each portion.
Remove from heat and allow the mixture to cool to room temperature. To speed up the process, you can place the pot in an ice bath and stir occasionally.
Once cooled, transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 1 hour. Afterward, vigorously whisk or beat the mixture to break up ice crystals. Repeat this process every 30 minutes for 3–4 hours until smooth and creamy.
Once the ice cream has reached your desired consistency, scoop it into individual serving containers or enjoy it with sugar cones, reminiscent of traditional Sorbetes vendors.
Store remaining ice cream in an airtight container in the freezer for up to 1 week.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 409.0 g | 149% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 379.7 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1569 mg | 121% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
