Ice cream is a universally loved treat, but have you ever tried one infused with the delicate aroma of sampaguita, the Philippines’ national flower? A refreshing and nostalgic flavor is created by combining creamy, silky ice cream with the sweet, flowery aromas of jasmine in this unusual delicacy.
Sampaguita (Jasminum sambac) has long been cherished in Filipino culture—used in leis, religious offerings, and even traditional medicine. Transforming its essence into ice cream is an innovative way to celebrate this beloved bloom.
In this article, we’ll explore how to make sampaguita ice cream recipe from scratch, discuss its cultural significance, and share expert tips for perfecting this fragrant dessert.
Table of Contents
The Cultural Significance of Sampaguita
Before diving into the recipe, it’s worth understanding why sampaguita holds such a special place in Filipino heritage:
- National Flower: Declared in 1934, Sampaguita stands for tenacity, simplicity, and purity—qualities that are essential to Filipino identity.
- Traditional Uses: Its flowers are strung into garlands (lei) for welcoming guests, religious ceremonies, and even sold as street-side souvenirs.
- Aromatic Properties: The flower’s sweet, jasmine-like scent is often used in perfumes, teas, and now—innovative desserts like ice cream.
By incorporating sampaguita into ice cream, we bridge tradition with modern culinary creativity.
How to Make Sampaguita Ice Cream Recipe
Ingredients You’ll Need
For an authentic sampaguita ice cream, you’ll need:
- 2 cups fresh sampaguita flowers (or 1/4 cup dried, food-grade flowers)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (adjust to taste)
- 4 egg yolks (for a custard base)
- 1 tsp vanilla extract (optional, enhances floral notes)
- Pinch of salt
Note: Ensure the sampaguita flowers are pesticide-free and safe for consumption. If fresh flowers aren’t available, high-quality dried sampaguita or jasmine tea can be a substitute.
Step-by-Step Instructions
1. Infuse the Cream with Sampaguita
- Gently rinse the flowers to remove dirt.
- In a saucepan, heat the milk and cream over low heat until warm (do not boil).
- Add the sampaguita flowers, cover, and let steep for 30–45 minutes (longer steeping = stronger flavor).
- Strain the mixture to remove petals, pressing gently to extract maximum flavor.
2. Prepare the Custard Base
- Whisk egg yolks and sugar in a bowl until pale and creamy.
- Slowly pour the warm sampaguita-infused cream into the egg mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens into a custard (about 5–7 minutes).
- Remove from heat, add vanilla and salt, then let cool.
3. Churn the Ice Cream
- Refrigerate the custard for at least 4 hours (or overnight) until it has cooled.
- As directed by the manufacturer, pour into an ice cream machine and churn for 20 to 25 minutes.
- For a firmer texture, freeze for another 2–4 hours before serving.
Expert Tips for the Perfect Sampaguita Ice Cream Recipe
- Balance the Floral Notes – Too many flowers can make the ice cream bitter. Modify in subsequent batches after starting with a moderate amount.
- Use Fresh, High-Quality Ingredients – Fresh sampaguita yields the best aroma, but dried flowers or jasmine tea work in a pinch.
- Control Sweetness – Filipinos often prefer desserts less sweet, so adjust sugar to taste.
- Experiment with Add-Ins – Toasted coconut flakes, mango swirls, or pandan extract can complement the floral flavor.
Variations
- Tropical Twist – Swap ½ cup cream for coconut milk or swirl in mango purée.
- Crunchy Add-Ins – Mix in toasted pinipig or latik for texture.
- Boozy Upgrade – Infuse with floral gin or add lambanog-soaked raisins.
- Vegan Option – Use coconut cream + almond milk and thicken with arrowroot.
- Creative Serving – Layer with ube halaya or turn into a lemongrass tea float.
Quick Tip: Adjust sweetness with monk fruit sweetener or enhance aroma with 1 drop orange blossom water.
Nutritional Information (Per ½ Cup Serving)
Basic Recipe (Dairy Version):
- Calories: 220-250
- Fat: 16-18g (Saturated: 10-12g)
- Carbs: 18-20g (Sugar: 16-18g)
- Protein: 3-4g
Healthier Swaps:
✔ Lower Sugar: Utilize monk fruit sweetener, which has around 50% fewer calories.
✔ Lighter Fat: Substitute half heavy cream with evaporated milk
✔ Dairy-Free: Coconut milk version has similar calories but more healthy fats
Key Notes:
- Floral infusion adds minimal calories (sampaguita is calorie-free)
- Egg yolks provide protein & vitamin D
- For exact counts, weigh ingredients & use a nutrition calculator
Why This Recipe Stands Out
Homemade sampaguita ice cream, in contrast to store-bought varieties, provides:
- A Unique Floral Experience – The subtle perfume of sampaguita is rare in desserts, making this a conversation starter.
- No Artificial Flavors – Real flowers mean pure, natural taste without synthetic additives.
- Cultural Connection – It’s a tasty way to honor Filipino ancestry.
Sampaguita Ice Cream Recipe
Equipment
- Medium saucepan (for steeping/custard)
- Fine mesh strainer (to remove flower petals)
- Mixing bowls (heatproof for tempering eggs)
- Whisk
- Ice cream maker (or shallow freezer container for no-churn method)
- Spatula:
Ingredients
- 2 cups fresh sampaguita flowers (or 1/4 cup dried, food-grade flowers)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (adjust to taste)
- 4 egg yolks (for a custard base)
- 1 tsp vanilla extract (optional, enhances floral notes)
- Pinch of salt
Instructions
1. Infuse the Cream with Sampaguita
- Gently rinse the flowers to remove dirt.
- In a saucepan, heat the milk and cream over low heat until warm (do not boil).
- Add the sampaguita flowers, cover, and let steep for 30–45 minutes (longer steeping = stronger flavor).
- Strain the mixture to remove petals, pressing gently to extract maximum flavor.
2. Prepare the Custard Base
- Whisk egg yolks and sugar in a bowl until pale and creamy.
- Slowly pour the warm sampaguita-infused cream into the egg mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens into a custard (about 5–7 minutes).
- Remove from heat, add vanilla and salt, then let cool.
3. Churn the Ice Cream
- Refrigerate the custard for at least 4 hours (or overnight) until it has cooled.
- As directed by the manufacturer, pour into an ice cream machine and churn for 20 to 25 minutes.
- For a firmer texture, freeze for another 2–4 hours before serving.
Conclusion
Sampaguita ice cream is more than just a dessert—it’s a fragrant tribute to Filipino culture. By following this recipe, you can recreate a delicacy that’s both nostalgic and innovative. Whether you’re a culinary adventurer or simply love floral-infused treats, this ice cream offers a delightful escape into the sweet, aromatic world of sampaguita.
Frequently Asked Questions
1. Can I use dried sampaguita flowers?
Yes! Use 2 tbsp dried flowers (food-grade) instead of fresh. Steep longer (1-2 hours) for stronger flavor.
2. Where can I find edible sampaguita?
Filipino grocery stores
Online herb shops (check for “culinary-grade” labels)
Harvest from your garden (ensure no pesticides)
3. Why does my ice cream taste bitter?
Over-steeping flowers (limit to 45 mins for fresh, 2 hrs max for dried)
Flowers were exposed to pollutants (always rinse thoroughly)
4.Can I make this without an ice cream maker?
Yes! Freeze in a shallow container, stirring every 30 mins for 2-3 hours to prevent iciness.
5. How long does it keep?
1 week in an airtight container (place parchment paper on surface to prevent frost)
Flavor peaks within 3 days
6. Can I use jasmine tea instead?
Yes! Steep 3-4 jasmine tea bags in warm cream for 15 mins (remove bags before adding eggs).
7. Why add egg yolks?
They create a richer, smoother custard base. For egg-free, use 1 tbsp cornstarch mixed with cold milk.
