How to Make Home-Made Ice Cream

Sorbetes, popularly known as “dirty ice-cream”, is already part of our culture. Old books and literature depicts this two-wheeled colorful ice cream cart pushed by old fellow. His ringing hand bell is music to the ears of most children. Sorbetes has been a big part of my childhood years. This is one of my rewards after pulling grandma’s gray hair. A loose change for running errands for my relative can afford me to buy 2 scoops of ice-cream on top of sweet crunchy “apa”.

Here’s the recipe that will cost you a few hundred pesos to produce a decent home-made ice-cream. Add a few thousand pesos more to produce the quantity for commercial consumption.


  • 1/2 gallon powdered milk
  • 1-1/2 gallon coconut milk
  • 1/3 gallon evaporated milk
  • 2 kilo sugar
  • 1/3 kilo corn starch


  1. Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
  2. Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
  3. Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, etc.
  4. Put into freezer for half an hour or until half-frozen.
  5. Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass.
  6. Transfer it in round stainless container. Cover, put it in wooden push cart. Put lots of crushed ice and salt between the container. You can use dry ice as an alternative.
  7. The ice-cream will get hard in 20 minutes.

Apa (ice-cream cones) : You can buy them from grocery stores in different sizes.

Potential market are schools, parks, birthday and baptismal of friends, relatives and neighbors, public market, and any other place where the foot traffic is high. You can even make home deliveries.

source:, photo from

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