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–+ servings
Tied ice candies on a baking sheet

Creamy Filipino-Style Ice Candy Recipe

This recipes makes a creamy ice candy base that is flexible for you to add your own flavors! You can make about 12 - 14 popsicles with this recipe to conveniently have in the fridge during the summer season!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 hours
Total Time 20 hours 30 minutes
Course Snack
Cuisine American, Filipino
Servings 12 - 14 popsicles
Calories 191 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Creamy Ice Candy Base

  • 1 cup cornstarch
  • 8 cups water
  • 1½ cups evaporated milk optional: heavy cream
  • 1 cup condensed milk
  • ½ cup granulated sugar

Strawberry

  • mashed strawberries
  • lemon juice

Ube

Vanilla

Instructions
 

Make the Base

  • In a pot mix the cornstarch with water and the condensed milk until there are no lumps left.
    Cornstarch and water mixture in a pot
  • Slowly stir in the evaporated milk (or heavy cream) until everything is blended well.
    Adding cream to cornstarch water mix
  • Place the pot on medium low heat and begin stirring as it thickens. Keep stirring to avoid clumps as the mixture thickens. Stop when the mixture has the consistency of a loose custard. Remove from the heat and add the sugar a tablespoon at a time until you get your desired sweetness. It may be less or more than the ingredient measurement above.
    Thickened ice candy mix in a pot
  • Making Different Flavors: Split the mixture into different containers and make the flavors that you would like.
    Strawberry: Mash some strawberries (it can however much you want) and add a bit of lemon juice. Taste test to see if it needs more sugar or strawbery flavor. If the mixture gets too thin, place the mixture on low medium heat to thicken again.
    Ube: Add a few drops of ube extract and mix very well. Taste test to see if you want to add more ube extract.
    Vanilla: Add a few drops of vanilla extract and mix until the mixture is white again. Taste test to see if you need to add more extract.
    Set the mixture aside to cool.
    Different flavor mixes of strawberry, vanilla, and ube

Assemble

  • Take a plastic sleeve and open the end. Place the funnel inside the opening and hold it tight enough so the two pieces do not separate.
    Ice candy plastic bag with an orange funnel on top
  • Add about 1.25 cups of the mixture to the plastic sleeve.
    Filling up the ice candy bag with the mixture
  • Once filled, pinch the end where the liquid ends close to the opening to make the popsicle sleeve taut.
    Closing the ice candy bag to make it taut by pinching the end
  • Twist the end and tie a knot close to where you pinched the bag.
    Hand knotted end of ice candy bag
  • The ice candy should be taut and should not bend when you hold it upright or vertically.
    Closed and knotted iced candy bag
  • Place the finished ice candies on a baking sheet to freeze overnight.
    Tied ice candies on a baking sheet
  • Serve once they are frozen and hard all the way through.
    Frozen strawberry filipino ice candy

Nutrition

Calories: 191kcalCarbohydrates: 34gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 72mgPotassium: 184mgFiber: 0.1gSugar: 25gVitamin A: 138IUVitamin C: 1mgCalcium: 154mgIron: 0.2mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword creamy ice candy, filipino ice candy, ice candy, iced snack, summer food idea, summer snack