David Chang’s Tropical Shaved-Ice Float

David Chang’s Paradise Freeze channels the playful, layered spirit of halo-halo and transforms it into a vibrant shaved-ice float with a similarly tropical point of view. At its core, the drink is incredibly simple — fruit syrups, shaved ice, vanilla ice cream — but the attention to texture and balance turns it into something delightfully nostalgic and surprisingly refined. Chang leans on three components that all bring something different to the spoon: mango, with its lush, round sweetness; strawberry, which adds brightness and a slightly jammy edge; and coconut, which offers body and subtle richness that ties everything together.

Each syrup is simmered gently to extract clean flavor without cloudiness, then chilled uncovered so it thickens properly. The result is a trio of jewel-toned liquids that layer beautifully over fluffy shaved ice, forming bright ribbons that seep down into the ice cream. The texture lands somewhere between a snow cone, a float, and a tropical dessert. You get cold flakes of ice mingling with softened ice cream, slippery fruit sweetness, and just enough dairy to keep it indulgent.

What makes this special is also its customization potential. Fresh or frozen fruit both work beautifully, meaning the drink is season-proof. The syrups store well, so you can prep them ahead for gatherings or treat yourself one glass at a time. More than anything, this is a joyful dessert. Colorful, refreshing, easy to assemble, and endlessly nostalgic, whether you grew up with halo-halo, sno-balls, or classic soda fountain floats.

Can other fruits be used? 

Almost any fruit can be turned into a vibrant syrup for this drink, making the Paradise Freeze endlessly customizable. Ripe, juicy fruits, fresh or frozen, work best because they break down quickly and release flavorful juices. Mango, strawberries, pineapple, raspberries, peaches, and even passion fruit all follow the same simple simmer-and-strain method. Just choose fruit that tastes great on its own, and the syrup will shine. Mixing and matching lets you tailor the drink to seasonality or personal preference.

Notes from the Food & Wine Test Kitchen

• Syrups needed a full hour to chill thoroughly, as the longer chilling yields a thicker, more satisfying pour.
• Each batch of syrup makes enough for multiple drinks, great for parties or batch prep.
• Sweetened condensed coconut milk is an excellent shortcut to the coconut syrup.

This recipe was developed by David Chang; the text was written by Breana Killeen.