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A Filipino Original: Black Sambo

Prep Time15 minsCook Time20 minsTotal Time35 mins

For The Chocolate Layer
 300 ml Evaporated milk
 ½ cup Condensed milk
 2 Packets unflavored gelatin (approx 14 ml)
 ½ cup Pure cocoa / chocolate unsweetened powder
For The Cream Layer
 2 Packets unflavored gelatin (approx 14 ml)
 300 ml Condensed milk
 300 ml Multipurpose cream
First Layer (Choco):

Sprinkle the gelatin into 1/2 cup cold water in a small container/bowl.


In a separate bowl, dilute cocoa/chocolate powder in 1/3 cup hot water and stir.


Combine the prepared evaporated and condensed milk in a saucepan and heat on low fire. Stir until it boils for about 5 minutes.


Add the melted cocoa/chocolate mixture and the dissolved gelatin until well blended before putting off the fire.


Let it cool by stirring slowly every 1-2 minutes before placing in a large container, preferably glass.


Freeze between 15-20 minutes then transfer to the refrigerator for about 2 hours.

Second Layer (Milk):

In a saucepan heat a cup of water over a low fire and gently sprinkle the gelatin to dissolve.


Add the can of condensed milk.


Pour the can of cream and keep stirring until fully diluted (about 5 minutes).


After the mixture has been completely cooled down, gently pour it onto the first layer.


Refrigerate for another 3 to 4 hours for best results.

Note: You may interchange the layers. Choco layer is not necessarily the base.


• The longer you stir the mixture to cool down, the smoother the texture of your Black Sambo becomes.
• Do not freeze Black Sambo for more than 20 minutes or it will harden and be icy.
• Drizzle syrup on top and/or embellish it with crushed cookies/peanuts for better plating and to make it look more irresistibly appetizing!