INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
2 tbsp strawberry jam
250 grams strawberries, tops sliced off and diced
1 piece store bought mamon, small dice

 

PROCEDURE

  1. In a blender (or using a stick blender), combine condensada, strawberry jam and ¾ of the diced strawberries. Blend until smooth.
  2. Whip the chilled Ange All Purpose Creamer on high until it doubles its volume.
  3. Whip in the strawberry mixture into the whipped cream.
  4. Freeze for 30 minutes and fold in the mamon bits and remaining strawberry bits.
  5. Freeze overnight.

INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled
1 – 365ml Angel Evaporada, chilled
1 – 380ml Angel Condensada, chilled
2 cups ripe mango, cut into small cubes
¼ cup melted butter
1 – 200grams crushed grahams
Ice plastic bag (4″x12)
aluminum foil

 

PROCEDURE

  1. In a bowl, combine evaporada and condesada. Set aside. In cold bowl, add Angel All Purpose Creamer. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
  2. Gently fold cream to milk mixture. Add mangoes and 1 cup graham crackers.
  3. Fill plastic bags with ice cream mixture. Tie the ice bag to lock. Freeze ice cream overnight.
  4. Combine butter and crushed grahams. Mix well and place on a plate or tray.
  5. Take out ice cream roll from the freezer. Remove plastic bag. Coat ice cream in crushed grahams completely. Wrap ice cream roll in aluminum foil and freeze again for 3 to 6 hours.
  6. To serve, transfer ice cream roll on a plate or serving dish, slice and serve. Best serve frozen.