Go, Alex Eala! Here’s a unique halo halo recipe to celebrate our favorite Filipino tennis player taking on the US Open!
Honey Deuce Halo Halo is a Filipino dessert inspired by the US Open’s signature cocktail, the Honey Deuce. We combine classic halo halo ingredients with fresh melon, then top it all off with the TikTok-viral 2-ingredient melon ice cream. Sweet, icy perfection!
This year, Alex Eala, a rising tennis star from the Philippines, is taking on the US Open, the biggest tennis tournament in America. The US Open is famous for Arthur Ashe Stadium (the largest tennis stadium in the world) and for its exclusive Grey Goose collaboration served only at this event: the Honey Deuce cocktail.
Here’s something you may not know about me: I played tennis throughout high school and continued in a club at UCLA.
Tennis was a huge part of my life back then, and my family once surprised me with a trip to New York to watch the US Open in person. I still remember how awe-inspiring the stadium was, watching Serena Williams absolutely dominate everyone (haha). I even got to try the mocktail version of the Honey Deuce!
Life has gotten busier since then, so I’ve been on and off the courts. During hard court season, though, I still like to make a Honey Deuce cocktail at home. But watching Alex Eala represent my culture on that same stage is something I’ve never seen before, and she’s inspired me to pick up a racket again!
So what better way to honor this trailblazing moment than with food? THIS is the dessert I imagine would be served at a Filipino tennis tournament.
The melon ice cream comes together with a viral TikTok hack that uses just two ingredients.
I’ve seen people make ice cream this way with all kinds of fruit, so this summer I tried it at home with cantaloupe and honeydew melon. I was a little skeptical at first, but this melon ice cream tastes so much better than those artificially flavored melon desserts.
Tips for Making Honey Deuce Halo Halo
Plan ahead. The first step is freezing the melon, so do this at least a day in advance, and make sure you have ice on hand too. If you’re making multiple servings, we suggest making the viral melon ice cream ahead of time, pre-scooping it, and freezing the scoops for 2 hours to overnight. That way, assembly is faster and easier, and you won’t have to worry about your fresh ice cream melting before it reaches the table.
Make it a cocktail dessert. Since this recipe is inspired by the US Open’s signature cocktail, why not turn it into a 21+ treat? Simply pour a chilled shot of Grey Goose vodka and/or ½ oz of Chambord (raspberry liqueur) over the dessert as you assemble it. It’s that easy!
Save the frozen melon rind. Once you’ve scooped out the viral melon ice cream, you’re left with an empty melon rind. You can compost it, of course, but we like to use it as a frozen serving bowl instead. It makes the dessert more festive and photogenic, while also keeping the halo halo chilled as you enjoy every bite.
Ingredients for Honey Deuce Halo Halo
Honeydew melon – We use the entire melon in this recipe. Half is frozen for the TikTok ice cream, and the other half is kept chilled and scooped into melon balls.
Crushed ice – The defining feature of halo halo. If you don’t have a shaved ice machine, simply pulse ice cubes in a blender. We recommend about ½ cup of crushed ice per person.
Nata de coco – Sweet, chewy jelly cubes made from fermented coconut water, commonly used in Filipino desserts like halo halo. This vegan jelly gets its texture not from agar or gelatin, but from cellulose created during fermentation. It’s often sold in jars packed in syrup, sometimes with added banana flavor.
White beans – While beans are typically used in savory dishes in America, they’re actually a popular dessert ingredient in Filipino and Asian cuisines. They’re mildly sweet with a soft texture, making them one of our favorite halo halo toppings.
Pinipig – Toasted and pounded young rice. It’s a halo halo essential, adding a crispy texture that contrasts beautifully with the other ingredients.
Raspberry – For garnish, though feel free to add more to taste!
Evaporated milk – Poured on top just before serving, it slightly melts the ice and kicks off the best part of eating halo halo: the mix-mix!
Note 1. About serving sizes: Portions can be adjusted, but for this recipe we used a #8 scoop for both the ice cream and crushed ice, which was enough halo halo for two people to share.
Melon size will also affect your yield; with a standard organic melon from Whole Foods, we got 3 scoops of ice cream (about 1.5 cups). One melon should yield enough for 4 to 6 servings.
How to Make Honey Deuce Halo Halo
Cut the melon in half and remove the seeds. Wrap one half tightly in plastic wrap and freeze it overnight. Place the other half in the fridge.
Make the Melon Ice Cream
Using the frozen melon half, pour a little heavy cream into the center and scrape the walls of the fruit with a spoon. The scraped bits will mix into the cream as it freezes, forming the ice cream. Scoop the ice cream into a container and set aside.
Repeat until you’ve used all the melon, placing the ice cream back in the freezer between rounds if it starts to melt. Once finished, keep it frozen until you’re ready to assemble.
Halo Halo Assembly
Using a melon baller, scoop the fresh melon half into mini “tennis balls.” Set aside.
In a bowl or tall glass, layer crushed ice, melon ice cream, fresh melon balls, nata de coco, and white beans.
Garnish with pinipig and a raspberry.
To serve, pour evaporated milk on top and mix everything together with a spoon.
It’s a Filipino takeover at the US Open! Let’s root for Alex Eala while indulging in this tennis-inspired melon halo halo, topped with TikTok’s viral 2-ingredient ice cream.
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
It's a Filipino takeover at the US Open! Let's root for Alex Eala while indulging in this tennis-inspired melon halo halo, topped with TikTok's viral 2-ingredient ice cream.
Cut the melon in half and remove the seeds. Wrap one half tightly in plastic wrap and freeze it overnight. Place the other half in the fridge.
Make the melon ice cream
Using the frozen melon half, pour a little heavy cream into the center and scrape the walls of the fruit with a spoon. The scraped bits will mix into the cream as it freezes, forming the ice cream. Scoop the ice cream into a container and set aside.
Repeat until you've used all the melon, placing the ice cream back in the freezer between rounds if it starts to melt. Once finished, keep it frozen until you're ready to assemble.
Halo Halo Assembly
Using a melon baller, scoop the fresh melon half into mini "tennis balls." Set aside.
In a bowl or tall glass, layer crushed ice, melon ice cream, fresh melon balls, nata de coco, and white beans.
Garnish with pinipig and a raspberry.
To serve, pour evaporated milk on top and mix everything together with a spoon.
Notes
Note 1. About serving size: Portions can be adjusted, but for this recipe we used a #8 scoop for both the ice cream and crushed ice, which was enough halo halo for two people to share.Melon size will also affect your yield; with a standard organic melon from Whole Foods, we got 3 scoops of ice cream (about 1.5 cups). One melon should yield enough for 4 to 6 servings.
More Recipes You’ll Love
Mango Float Bingsu
Turn your home kitchen into a summer dessert cafe with this hybrid of the Filipino mango float and Korean bingsu — no shaved ice machine needed. Make this moments before serving and provide some extra spoons to share!
Refreshing Melon sa Malamig (Filipino Cantaloupe Juice)
A simple, refreshing drink made with the juiciest melon and lovingly shredded by hand; Melon sa Malamig is a classic Filipino beverage that never goes out of style.
As a beloved shaved ice dessert, it not only delights the sweet tooth but also captures the essence of Filipino cuisine. "Mix-mix" your way to the perfect halo-halo by following our easy recipe!
Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me