Language is a bit of a challenge trying to identify when ice cream and even halo-halo emerged. ‘Sorbetes‘ in Tagalog covers both frozen water/fruit juice confections and ice creams. In Spanish we have helado attached to chilled/iced products like quesos helado, mentioned in an 1875 Manila directory.
Aha, you may think: Cheese ice cream! But there is no cheese in quesos helados. A speciality of Madrid, these are variously coloured water-ice sorbets put into small shaped moulds with milk added. When frozen they look like little cheeses, hence the name.
Helado is also used for ice-cream, sorbete for sorbet, hielo for ice and sorbete de leche specifically for ice cream as well as Mantecado and helado Leche..
Upper-crust menus were often in French. Glace is the French for ice, creme glace is ice cream, and sorbet is sorbet, but, again glace can cover both sorbet and ice cream.
The same applies also in the English term ‘ices’.
A 1913 instruction to ice cream makers and sellers uses mantecado for ice cream, a term that does not seem to appear in 19th century Philippines.
Then there is garapinera. While often assumed to be an ice cream/sorbet maker even that may be unsafe. Online friend Zeidrick J Cudilla brought my attention to an 1866 Spanish-Visayan dictionary which mentions garapinyera as a box in which beverages are kept, but does not imply ice was used.
In Waray it refers generically to a container for water.
To add to the confusion, garapinera also refers to the insulated container vendors carried their product around in rather than the device it was made with.
You can watch how ice cream was made in Victorian times here:
So, as far as we know, the first unambiguous appearance of ice-cream was in 1902 during a visit by the USS Alert to the Philippines.