INGREDIENTS

– 1-90 grams pack clear unflavored gulaman
– 1 ½ cup water
– 1 tbsp instant coffee granules
– ¾ cup sugar
– 1-410ml Angel Kremdensada, chilled overnight
– 1-140ml Angel Evaporada

 

PROCEDURE

  1. In a pot, combine gulaman, water, coffee and sugar. Mix well.
  2. Bring to a boil. Pour mixture on a mold or microwavable container. Set aside until firm. For best results chill for 6 hours or overnight.
  3. Mix chilled Angel Kremdensada and evaporated milk in a bowl.
  4. Cut coffee jelly into cubes and add to milk mixture. Chill for 30 minutes to an hour.
  5. Serve immediately.

INGREDIENTS

½ cup Angel KremQueso
1 can Angel All-Purpose Creamer, chilled
½ cup powdered sugar
½ cup grated cheddar cheese

 

PROCEDURE

  1. In a bowl, whip together kremqueso, creamer, and powdered sugar until doubled in volume and thick.
  2. Fold in grated cheese and transfer into an air-tight container. Freezer overnight.

INGREDIENTS

3 cups Regular cornflakes
2-410ml cans Angel Evaporada
1 ½ tsp salt
½ cup Angel Condensada, plus more for drizzling
3 scoops Homemade Vanilla Ice Cream*
2 cups Ice
Cinnamon powder, for dusting
Homemade Vanilla Ice Cream
4 cups Angel All-purpose Creamer
1-380g can Angel Condensada
1 tsp salt
1 tsp Vanilla Extract

 

PROCEDURE

  1. First, make the Homemade Vanilla Ice Cream. Pre-chill your bowl and cream in the fridge/freezer for 20 minutes. Whisk Angel All-purpose Creamer in the chilled bowl until it forms soft peaks. Add in the Angel Condensada, salt and vanilla extract then mix until everything is well combined.
  2. Transfer to a container and cover with plastic wrap with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours until ready to use.
  3. Spread cornflakes evenly on a baking sheet then toast in a preheated 150°C oven for about 15 minutes. Remove from the oven and cool completely. Set aside
  4. Pour toasted corn flakes in to a pitcher. Add in Angel Evaporada and salt. Stir well. Let the liquid steep for 20 minutes.
  5. Place a fine mesh sieve / sifter over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
  6. Pour cereal-infused milk, homemade ice cream, Angel Condensada, and ice in a blender. Blend until smooth.
  7. Pour into tall glasses glazed all over with Angel Condesada, Top with more homemade ice cream then drizzle with more Angel Condesada and finish with a final sprinkling of ground cinnamon.

      8. INGREDIENTS

      – 2 cups Angel All-Purpose Creamer
      – 1 cup Angel Kremdensada
      – 1 tsp Vanilla extract
      – ½ cup diced watermelon
      – ½ cup diced apple
      – ½ cup diced ripe mango
      – ½ cup diced ripe papaya
      – ½ cup diced buko pandan gelatine
      Homemade Strawberry Ice Cream
      – 4 cups Angel All Purpose Creamer
      – 1-380g can Angel Condensada
      – 1 tsp Salt
      – 1 tsp Vanilla extract
      – 2 tsp Strawberry flavoring
      – 1 tsp Red food coloring

       

      PROCEDURE

      1. Start with making the Homemade Strawberry Ice Cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all-purpose cream until soft peaks. Add the Angel Condensada, salt, vanilla extract, strawberry flavoring, and red food colouring mix until everything is well combined.
      2. Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours until ready to use.
      3. Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
      4. Fill a tall glass with a tablespoon of diced watermelon, apple, mango, ripe papaya, and buko pandan gelatine. Pour 2-3 tablespoons of chilled milk sauce over the ingredients then top with homemade strawberry ice cream. Serve immediately.

      INGREDIENTS

      2 cups canned cream of corn
      1-410 ml Angel Evaporada
      1-370 grams Angel Condensada
      1-380 ml Angel All Purpose Creamer, chilled overnight
      1 tsp vanilla extract
      2 cups canned corn kernels, drained crushed ice
      corn flakes cereals

       

      PROCEDURE

      1. Place 2 cups canned cream of corn, Angel Evaporada, Angel Codensada in a blender. Blend until smooth. Fold in Angel All Purpose Creamer and vanilla extract.
      2. Transfer corn-milk mixture in a tub, top with corn kernels. Seal completely and chill.
      3. To serve, pour Tres Leches Mais Con Yelo mixture in a tall cup or glass, add crushed ice and top with corn flakes cereals.
      4. Serve immediately and enjoy!

          5. INGREDIENTS

          Make Ahead Ice Cream
          2-370 ml Angel All Purpose Creamer, chilled overnight
          1-380 grams Angel Condensada
          ½ tsp yellow food coloring
          1 tsp vanilla extract
          1 cup ripe mango pure
          ½ cup diced ripe mango
          ½ cup toasted cashew nuts, chopped

          1 loaf store bought pound cake, sliced following the shape of the packaging or container
          1-370 ml Angel All Purpose Creamer, chilled overnight whipped
          1 cup diced ripe mango
          ½ cup toasted cashew nuts, chopped

           

          PROCEDURE

          1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
          2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
          3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
          4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
          5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
          6. Freeze ice cream cake until ready to serve.

              7. INGREDIENTS

              1-410 ml Angel Evaporada
              1-370 ml Angel All Purpose Creamer, chilled
              half can Angel Condensada
              1 tsp vanilla extract
              ¾ cup crushed chocolate cookies
              6 cups ice cubes, or more as needed
              roughly chopped chocolate cookies, if desired

               

              PROCEDURE

              1. Pour all ingredients in a blender. Blend until smooth.
              2. Transfer into cups and top with more cookies.
              3. Serve immediately. Enjoy.

                  4. INGREDIENTS

                  1-410 ml Angel Evaporada
                  half can Angel Condensada
                  1-370 m Angel All Purpose Creamer, chilled
                  2 tbsp cocoa powder
                  ½ cup thick peanut butter
                  6 cups ice cubes or more as needed
                  ½ cup chopped peanuts (optional)

                   

                  PROCEDURE

                  1. Using a blender, combine all ingredients and blend until smooth.
                  2. Serve in tall glasses and enjoy.

                      3. INGREDIENTS

                      1-410 ml Angel Evaporada
                      half can Angel Condensada
                      1-370 ml Angel All Purpose Creamer, chilled
                      2 tbsp cocoa powder
                      1 cup sliced frozen banana
                      6 cups ice cubes or more as needed

                       

                      PROCEDURE

                      1. Using a blender, combine all ingredients and blend until smooth.
                      2. Serve in tall glasses and enjoy.

                      INGREDIENTS

                      4 cups diced ripe avocado
                      1-380 grams Angel Condensada
                      1-410 ml Angel Evaporada
                      1-370 ml Angel All Purpose Creamer, chilled overnight
                      1 ½ cup cooked mini sago

                       

                      PROCEDURE

                      1. Combine 2 cups Avocado and Condensada in a blender. Blend until smooth. || In a bowl, add the remaining 2 cups diced avocado, Angel Evaporada and Angel All Purpose Creamer and sago. Mix until combined.
                      2. Pour in blended avocado mixture. Mix well.
                      3. Chill for 6 hours or best overnight. Serve cold.