INGREDIENTS

1 cup fresh mango puree
¾ cup Angel Condensada
1 pack, 250ml Angel All Purpose Creamer, chilled overnight
¼ teaspoon yellow food coloring (optional)
2 cups white chocolate coins
2 Tablespoons vegetable oil or coconut oil

 

PROCEDURE

  1. In a medium size bowl, add mango puree and condensada. Mix well until combined. 
  2. In a separate bowl, add Angel All Purpose Creamer. Using an electric hand mixer or wire whisk whip cream until soft peaks form. Fold in cream into the mango puree and condensada mixture. 
  3. Pour mixture into silicon popsicle mold. Freeze for 6 hours or best overnight. 
  4. Place white chocolate coins in a heat proof bowl. Melt in the microwave for 30 seconds or until melted. Add oil and mix well. 
  5. Remove popsicles from the mold and dip into the melted chocolate. Place popsicles on a tray lined with baking paper. Freeze again for another 4 hours before serving. 

 

INGREDIENTS

Vanilla custard (make ahead):
– 1 can, 410ml Angel Evaporada, divided into two
– ½ cup Angel Condensada
– 1 ½ Tablespoon + 1 teaspoon cornstarch
– 2 egg yolks
– Pinch of salt
– ½ Tablespoon butter
– 1 teaspoon vanilla extract

Graham:
– 1 recipe vanilla custard
– 2 packs, 250ml Angel All Purpose Creamer, chilled overnight
– half can (190g) Angel Condensada
– 1 pack, 200g honey graham crackers
– 1 cup grated cheddar cheese

 

PROCEDURE

Vanilla custard (make ahead)

  1. In a small bowl, whisk together half part Angel Evaporada and cornstarch. Set aside. 
  2. In a small saucepan, simmer the remaining milk. Whisk condensada, egg yolks in a separate small bowl. Once the milk is steaming, slowly stream half of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly until the mixture starts to simmer and has thickened. 
  3. Remove from the heat and whisk in butter and vanilla.
  4. Pour mixture into a bowl. Cover with plastic wrap directly to the mixture to prevent a skin from forming. Allow to chill for 2 hours before using.

Graham

  1. Place Angel All Purpose Creamer in a large bowl. Using an electric hand mixer or wire whisk, whip cream until light and fluffy. 
  2. Slowly fold in prepared vanilla pudding. Mix until combined.
  3. In a rectangular dish, layer graham crackers, vanilla-cream pudding mix. Use a spatula to spread into an even layer. Repeat procedure until you make 3 layers. 
  4. Add the remaining vanilla-cream pudding mixture on top and spread it out into an even layer. 
  5. Top graham cake with grated cheddar cheese and chill for 4 hours or best overnight before serving.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3 teaspoons instant coffee powder
1 pack, 200g chocolate graham crackers
shaved chocolate for garnish

 

PROCEDURE

  1. In a large mixing bowl, add Angel All Purpose Creamer and whip using an electric hand mixer or wire whisk until soft peaks form. 
  2. Stir in condensada and coffee powder. Mix well until combined. 
  3. In a square baking dish or pyrex pan, add a layer of coffee-cream mixture. Use a spatula to spread evenly. 
  4. Layer chocolate graham crackers and coffee-cream mixture. Repeat procedure until you make 3 layers finishing with coffee-cream mixture on top. 
  5. Cover and refrigerate cake for 4 hours or until set. Garnish with shaved chocolate before serving.

INGREDIENTS

1 can, 822g canned fruit cocktail, drained
3 cups cooked elbow macaroni
1 cup cubed cheddar cheese
1 pack, 250ml Angel All Purpose Creamer
half can (180g) Angel Condensada
½ cup mayonnaise
pinch of salt
pinch of ground black pepper

 

PROCEDURE

In a bowl, add fruit cocktail, elbow macaroni and cheese. Add Angel All Purpose Creamer, condensada and mayonnaise. Mix well until combined. Season with salt and pepper. Cover the bowl and refrigerate for 3 hours or best overnight.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
1 pack, 200g honey graham crackers
½ cup store bought chocolate sauce
4 pieces of ripe banana lakatan, sliced into ¼ inch thick coins
2 llaneras store bought or prepared leche flan, sliced or cut into c

 

PROCEDURE

  1. Transfer Angel All Purpose Creamer in a bowl. Using an electric hand mixer or wire whisk. Whip cream at medium to high speed for 3 minutes until soft peaks form. Fold in condensada.
  2. Lay graham crackers on the bottom of a square dish. Add a layer of whipped cream, followed by a layer of slice bananas and drizzle with chocolate sauce. 
  3. Repeat until you make two layers of whipped cream and graham crackers finishing with whipped cream.
  4. Generously garnish with leche flan on top. Chill for 4 hours or best overnight before 

Ingredients:

2 packs, 250ml Angel All Purpose Creamer
1 ½ cup melted semi-sweet chocolate chips

Procedure:

  1. In a bowl, using an electric and mixer, whip Angel All Purpose Creamer until soft peaks form. 
  2. Slowly fold in melted chocolate into the whipped cream until completely combined. 
  3. Scoop mixture into individual serving bowls. Chill for 4 hours or until mixture sets. 
  4. Serve chocolate mousse with whipped cream and shaved chocolate. 

INGREDIENTS

– 2 packs, 250ml Angel All Purpose Creamer, chilled overnight
– 1 can, 380g Angel Condensada
– 2 teaspoons instant coffee powder
– 1/4 cup chocolate spread piping bag
– 8 pieces popsicle sticks

 

PROCEDURE

  1. Place chilled Angel All Purpose Creamer in a bowl. Whip using an electric hand mixer until soft peaks form.
  2. In separate bowl, combine condensada and instant coffee powder. Mix well. Fold mixture into the cream.
  3. Transfer mixture into a piping bag. Fill popsicle mold with the mixture. Tap molds on the counter a few times to remove air bubbles. Insert a popsicle stick into the center of each mold.
  4. Freeze until popsicles are completely firm and sticks are set for 6 hours or best overnight.
  5. Melt chocolate spread in a heat proof bowl. Let cool. Remove popsicles from the freezer and quickly run the bottoms of the mold under warm water. Gently remove popsicles from the mold and place on a baking sheet pan with parchment paper.
  6. Using a fork, drizzle with melted chocolate spread. Freeze until chocolate is hardened, about 10 to 15 minutes. Serve immediately.

INGREDIENTS

1 pack, 250ml Angel All Purpose Creamer, chilled overnight
1/2 cup Angel Condensada
6 packs of 3 chocolate cream filled cookies
piping bag
6 pieces of popsicle sticks

 

PROCEDURE

  1. Begin by Crushing cookies inside the pack without opening.Open the pack and transfer contents into bowl. Do not throw the pack.Set aside
  2. In a seperate bowl,whip chilled Angel all purpose creamer until soft peaks form.Add condensada until combined.Fold in crushed cookies into the mixture
  3. Transfer cookies into a piping bag.Fill packs of with cream mixture and use a bowl or bin to keep the cookies packs upright.Insert popsicle sticks into the center of each pack.
  4. Freeze until popsicles are compltely firm and sticks are set for 6 hours or best overnight
  5. Once frozen,peel the packaging off and enjoy.

      6. INGREDIENTS

      1pack,250ml Angel All Purpose Creamer, chilled overnight
      1/2 cup Angel Condensada
      12 packs individually packed Biscoff cookies,roughly crushed save plastic packaging
      n/a piping bag
      12 pieces popsicle sticks
      3/4 cup melted Biscoff spread

       

      PROCEDURE

      1. In a bowl whip Angel All Purpose Creamer using a fork or electric mixer until thick.
      2. Fold in crushed Biscoff cookies.Transfer mixture into a piping bag.
      3. Fill plastic packaging with cream mixture until 3/4″s full.Insert popsicle sticks and freeze over night.
      4. Unwrap popsicles and carefully dip into melted Biscoff spread.Lay into a sheet pan with baking paper and freeze for another 4 hours or best overnight. Server frozen.

          5. INGREDIENTS

          1 pack, 250ml Angel All Purpose Creamer, chilled overnight
          1 can,380g Angel Condensada
          1 cup Crushed Cream filled chocolate cookie

           

          PROCEDURE

          1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume
          2. Slowly add condensada.Whip until combined.
          3. Fold in your choice of filling/flavoring.Transfer on a freezer-safe container
          4. To serve,scoop ice cream into waffle cones or bowls and serve immediately