INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3/4 cocoa powder

 

PROCEDURE

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

      5. INGREDIENTS

      2 packs, 250ml Angel All Purpose Creamer, chilled overnight
      1 can, 380g Angel Condensada
      1/2 cup store bought or homemade caramel sauce *see toffee nut sauce recipe*

       

      PROCEDURE

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

      INGREDIENTS

      2 packs, 250ml Angel All Purpose Creamer, chilled overnight
      3/4 Cup Angel Condensada
      1 bar, 228g cream cheese, softened
      3 Tablespoons matcha powder,Plus extra for dusting
      1 pack, 200g graham crackers
      1/3 cup chocolate chips

       

      PROCEDURE

      1. In bowl, using a hand mixer whip angel all purpose cream until soft peaks form .Set aside
      2. In another bowl, add condensada, cream cheese and matcha powder.Using a hand mixer, whip mixture until creamy and combined
      3. To assemble ,lay graham crackers on the bottom of an 8X8 square pa or plastic container.Add a layer of matcha cream mixture and top with another layer of graham crackers.Reapet procedure finishing withe matcha cream on top
      4. Dust with more matcha powder and sprinkle with white chocolate chips keep in the refrigerator for 4 hours or overnight until set.

          5. INGREDIENTS

          1/4 kg elbow macaroni
          1 cup chopped bacon
          1 clove garlic, grated
          1/2 tsp salt
          1/4 tsp pepper
          1 can diced tomatoes
          1/2 cup hot water
          1 can Angel KremQueso
          1 can Angel All-Purpose Cream
          1 cup shredded mozzarella

           

          PROCEDURE

          1. Preheat your oven to 400 F. 
          2. In an oven-safe casserole or baking dish, add macaroni, bacon, garlic, salt, pepper, tomatoes, hot water, cream, and half of cheese. Cover with foil and bake for 40 minutes.
          3. Remove the cover and top with remaining cheese and bake again for 10 minutes. 
          4. Rest for 10 minutes before serving.

              5. INGREDIENTS

              3 tbsp oil
              3 cloves garlic
              3 pc chicken breast fillet, cut into chunks
              1/2 tsp salt
              1/4 tsp pepper
              1/2 kg penne pasta
              3 cups chicken broth
              1 can Angel KremQueso
              1 can Angel All-Purpose Creamer
              1/4 cup chopped spring onions

               

              PROCEDURE

              1. In a pot with hot oil, saute garlic for 1 minute and add chicken. Cook for 2 minutes or until it has changed color. Season with salt and pepper.
              2. Add in penne pasta followed by the broth. Bring to a boil and simmer for 10 minutes or until pasta is cooked and the liquid is thick. 
              3. Stir in kremqueso. Simmer for another minute then top with spring onions.

                  4. INGREDIENTS

                  1/2 cup butter
                  1/2 cup sugar
                  1 tsp vanilla
                  2 pc eggs
                  2 cups flour
                  1/2 tsp baking powder
                  2/3 cup Angel Evaporated Liquid Creamer
                  1 can Angel All Purpose Creamer
                  1 can Angel Condensada
                  1 can Angel Evaporated Liquid Creamer
                  1 can Angel All Purpose Creamer, chilled overnight
                  2 pc 6-inch round cake tin w/ cover

                   

                  PROCEDURE

                  1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
                  2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
                  3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.

                  INGREDIENTS

                  – 1-1/2 cups sugar
                  – 1 can Angel All-Purpose Creamer
                  – 1 tbsp butter
                  – 2 cups crushed grahams
                  – 1/2 cup Melted Butter
                  – 2 pcs Bananas cut into chunks
                  – 1 can Angel All-Purpose Creamer, chilled overnight
                  – 6 tbsp chocolate chips
                  – 6 pcs 4.5in Aluminum Tart Tin

                   

                  PROCEDURE

                  1. In a pan, cook sugar until amber in color. Add in cream and butter while stirring continuously until smooth. Set aside to cool.
                  2. Whip all-purpose cream until doubled in volume.
                  3. Combine grahams and butter then pour into a container. Compress until firm and levelled.
                  4. Add bananas and drizzle with caramel sauce. Top with whipped cream and chocolate chips.

                  INGREDIENTS

                  2-250 ml Angel All-Purpose Creamer
                  1-380 ml Angel Condensada
                  1 Tablespoon rum (optional)
                  1 Tablespoon Maraschino cherry syrup
                  1 pack, 200g chocolate graham crackers
                  ½ cup chopped Maraschino plus halved for garnish

                   

                  PROCEDURE

                  1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
                  2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

                      3. INGREDIENTS

                      2-250 ml Angel All Purpose Creamer
                      1-380 g Angel Condensada
                      1 pack, 200g honey graham crackers
                      1 ½ cup sliced ripe mango

                       

                      PROCEDURE

                      1. Whip together cream and condensada. Set aside, keeping it chilled.
                      2. In a rectangular dish, layer the graham crackers, cream, and mangoes. Repeat the procedure twice, ending with mango slices on top.

                      INGREDIENTS

                      2 tbsp unsalted butter
                      3 pcs Ripe Bananas, cut into thin rounds
                      1/3 cup brown sugar
                      2 cups Angel Kremdensada, chilled
                      30 pcs broas/lady finger cookies
                      1 cup Angel All-Purpose Creamer, chilled

                       

                      PROCEDURE

                      1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
                      2. Soak each cookie in ½ cup Angel Kremdensada and place at the bottom of a baking dish.
                      3. Combine remaining Angel Kremdensada and All-Purpose Creamer and whip until thick.
                      4. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and bananas. Freeze overnight.