A fusion of frozen flavors at Sampaguita Ice Cream.  

Soy Sauce Butterscotch. Jackfruit Chili Nut. Ube Latte. These are just a few of the unusual flavors of ice cream served at Sampaguita, a Filipino-American ice cream shop in Orlando. This unique dessert parlor is sandwiched between a Korean coffee bar and Malaysian Street food kitchen in Mills50, the heart of the Asian-Pacific Islander section of Orlando. It’s a sister concept to The Greenery Creamy, one of the first artisan ice cream shops in the area. The shop’s name “Sampaguita” is a type of fragrant jasmine flower common in the Philippines. The tropical island vibe is carried throughout, with palm frond wallpaper and lush foliage. Luxurious pink booths, brass lighting and wood accents create a backdrop for Instagram-worthy selfies, ice cream in hand. On weekend nights be prepared to wait for your turn. 

But Sampaguita is more than just a fancy-looking ice cream shop. It’s a welcoming expression of Filipino culture, from vibrant purple ube (a type of yam) ice cream to coconut pandan jellies mixed into desserts. According to their website, Sampaguita’s ice cream is “our canvas to express and capture memories of childhood, stories and generational folklore, and sweet moments with loved ones; we process what it means to live and exist between cultures as Filipino-American.” 

The fusion of cultures is evident in the way ice cream and the toppings co-exist: American-style brownies are topped with ube ice cream, made from the sweet, purple yam popular in Filipino cooking. Condensed milk is offered as a sundae topping alongside traditional hot fudge. Why settle for rainbow sprinkles when you can have house made ube sprinkles? 

The best way to experience this cross-cultural combination is the halo halo dessert. This icy concoction is like a tropical vacation in a cup. Shaved ice, creamy soft serve, colorful jellies, smooth sauces, and crunchy corn flakes are layered into a tall cup. The server explained that “halo halo” means “mix mix” in Filipino and I should take the provided spoon and stir the texture and flavors for full effect. I swirled the green coconut pandan jellies and yellow macapuno (coconut strings) into the purple ube soft serve, mixing in the vegan flan and crunchy toasted rice. I’ve never had an ice cream creation with so many textures and flavors competing for my tastebud’s attention at the same time. 

I loved the experience of trying so many new ingredients at once, but I think I preferred the hard scoop ice cream options. The servers are patient and friendly, explaining the flavors and offering samples. The Sampaguita flavor is a must-try. The combination of vanilla, almond, jasmine, and lychee is like a slide show: each flavor makes a quick, bright appearance and then fades away to make room for the next flavor. It’s sweet, fruity, nutty, and floral – all at the same time.   

I also tried the Soy Sauce Butterscotch, (the Asian essence is very subtle) and the Keso Guava Cheesecake. Scratch made guava preserves are swirled into cheesecake ice cream, resulting in a creamy tart tropical combination. 

Flavors rotate, and there are vegan-friendly options like Buko Pandan – coconut ice cream with shreds of young coconut – and Coffee and Biskwit, which features espresso and biscuit crumbles. A variety of sorbets – like Tamarind – are free from nuts, dairy and major allergens. Next time I’ll try the Ube Latte – a combination of coffee flavor and purple yam. Or maybe I’ll be brave and try the Jackfruit Chili. 

Sampaguita offers more than ice cream. From the tropical décor to the Southeast Asian-inspired ingredients, this popular Orlando dessert shop offers a welcoming introduction to the flavors and culture of the Philippines.