AuthorBiteSizedTake your favorite kakanin to the next level with this indulgent and uniquely Filipino Biko Ice Cream—a frozen twist on a well-loved classic that’s creamy, chewy, and packed with coconut flavor. Imagine the comforting taste of sticky rice cooked in rich coconut milk and brown sugar, reimagined into a luscious dessert you can scoop and savor on a hot day (or any day, really).
It starts with a traditional biko base: malagkit rice simmered with coconut milk, brown sugar, a hint of vanilla, and a pinch of salt. Stirred slowly over heat until thick and sticky, this mixture captures the soul of the classic rice cake we all grew up loving. Once cooled, the magic happens in the blender. The biko is combined with whipping cream, sweetened condensed milk, and a touch more salt to create an ice cream base that’s smooth, decadent, and unlike anything you’ve had before.
After a few hours in the freezer—just enough to firm up into scoopable goodness—you’ll have a dessert that’s part ice cream, part kakanin, and totally sarap. The best part? The toppings! A spoonful of latik (toasted coconut curds), toasted coconut flakes, or a drizzle of coconut caramel adds depth, crunch, and that irresistible finishing touch.
Whether you’re serving it as a cool finale to a Filipino feast or surprising your friends with a new dessert obsession, Biko Ice Cream delivers nostalgic flavor in every bite. It’s a creative way to enjoy familiar tastes in a fun, refreshing form—comforting and innovative all at once. Try it once, and you’ll never look at biko (or ice cream) the same way again.
In a large pan, combine cooked malagkit rice, coconut milk, and brown sugar. Add vanilla and a pinch of salt. Stir continuously over medium heat until the mixture thickens and becomes sticky. Let it cool completely and set aside.
In a blender or food processor, combine the cooled biko, whipping cream, condensed milk, and a pinch of salt. Blend until smooth and creamy. Transfer the mixture into a container. Freeze for at least 1 hour or overnight for best texture.
Scoop into cups and enjoy as-is, or top with latik, toasted coconut, or a drizzle of coconut caramel.
Ingredients
Directions
In a large pan, combine cooked malagkit rice, coconut milk, and brown sugar. Add vanilla and a pinch of salt. Stir continuously over medium heat until the mixture thickens and becomes sticky. Let it cool completely and set aside.
In a blender or food processor, combine the cooled biko, whipping cream, condensed milk, and a pinch of salt. Blend until smooth and creamy. Transfer the mixture into a container. Freeze for at least 1 hour or overnight for best texture.
Scoop into cups and enjoy as-is, or top with latik, toasted coconut, or a drizzle of coconut caramel.
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