Sorbetes is a Filipino street ice cream traditionally made with carabao or coconut milk and a little cassava flour, scooped from colorful carts into cones. Serve it with fresh fruit.
Sorbetes (Filipino Coconut Milk Ice Cream)
Dessert
Ice cream frozen desserts
Vanilla: Extract
Medium
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Sorbetes is the Filipino street ice cream sold from colorful carts, traditionally made with carabao milk and sometimes coconut milk. This home version uses cow's milk, coconut milk and cassava flour for a rich, slightly dense scoop. Makes 8 scoops in about 6 hr 30 min.
Prep
15 min
Cook
15 min
Cooling
6 hr
Total
6 hr 30 min
Yield
8 scoops
Ingredients
Adjust yield
scoops
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 ⅔ cups (400 ml)coconut milk, full-fat
- 1 ½ cups (360 ml)whole milk
- ⅔ cup (130 g)granulated sugar
- 2 ½ tbsp (20 g)cassava flour
- 1 ½ tsp (8 ml)pure vanilla extract
- 1 pinchfine salt
- ½ cup (96 g)sugar cones
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Whisk the cassava flour with 80 ml of the milk until smooth.
- Warm the remaining milk, coconut milk and sugar in a saucepan until steaming, then whisk in the cassava mixture.
- Cook, stirring, until it thickens slightly and just starts to bubble, about 4 minutes.
- Remove from the heat, stir in the vanilla and salt, and cool to room temperature.
- Chill at least 4 hours until very cold.
- Churn 25 minutes until thick, then freeze 4 hours in a chilled container.
- Scoop into cones.
Tips
- Cassava flour thickens like a starch; do not skip cooking it.
- Shake canned coconut milk well before measuring.
- Add mango or ube for a classic flavor swap.
- Good with fresh fruit.
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Recipe FAQ
How long does it take to make sorbetes (filipino coconut milk ice cream)?
Plan on 15 minutes of prep and 15 minutes of cooking, plus 6 hours to chill. The recipe makes 8 scoops.
How should I store sorbetes (filipino coconut milk ice cream)?
Freeze up to 1 week.
Can I make sorbetes (filipino coconut milk ice cream) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1.5 tsp pure vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
249
Calories / serving
13.2g
Fat
31.1g
Carbs
3.5g
Protein
23.9g
Sugar
Whole recipe (8 servings): ~1992 cal · 106g fat · 249g carbs · 28g protein · 191g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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