INGREDIENTS

1-410 ml Angel Evaporada
1 cup water
1-380 grams Angel Condensada
1 tbsp ube flavoring
½ cup cheddar cheese, cut into small cubes

 

PROCEDURE

  1. Mix all ingredients in a bowl.
  2. Divide mixture into ice candy plastic bags.
  3. Freeze for 6 hours or best overnight.
  4. Serve frozen.

INGREDIENTS

1-410 ml Angel Evaporada
1 cup buko water
1-380 grams Angel Condensada
½ cup shredded coconut meat
½ cup sweetened red beans

 

PROCEDURE

  1. Mix all ingredients in a bowl.
  2. Divide mixture into ice candy plastic bags.
  3. Freeze for 6 hours or best overnight.
  4. Serve frozen.

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 – 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.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled
      ½ cup Angel Condensada, chilled
      ½ cup durian preserve or jam
      ½ cup bottled sweetened langka, cut into thin strips

       

      PROCEDURE

      1. In a cold bowl, add Angel All Purpose Creamer and condensada. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
      2. Gently fold in durian preserve and sweetened langka strips. Mix until combined.
      3. Transfer ice cream into a plastic container with cover. Freeze overnight.
      4. To serve, scoop ice cream in bowls or cones. Serve frozen.

      INGREDIENTS

      1 – 380grams Angel Condensada
      ½ tsp vanilla extract
      1 cup crushed chocolate cookies
      1-200gram pack chocolate grahams
      2 – 370ml Angel All-Purpose Creamer
      more crushed chocolate cookies – optional

       

      PROCEDURE

      1. To Make the ice cream. In a large bowl combine condensada, crushed chocolate cookies and vanilla extract. Then, in a medium bowl using a hand mixer or wire whisk, beat Angel All Purpose Creamer until stiff peaks form. Fold the whipped cream into the condensada milk mixture
      2. Freeze the ice cream. Pour the mixture into the cold loaf pan, place in the freezer and allow it to chill for about 6 hours or until the ice cream is firm enough to scoop
      3. Line a square pan with parchment paper. Arrange a single layer of Graham crackers at the bottom of the pan.
      4. Scoop ice cream on top of the graham crackers and spread evenly into a half-inch thick. Cover with another layer of Graham crackers.
      5. Cover the pan with aluminum foil and place in the freezer for at 6 hours or until completely frozen.
      6. Once it is ready, pull the paper very slightly to just loosen it from the sides and tip it over into a flat surface to remove the ice cream sandwich from the pan. Remove the parchment paper and cut into squares or rectangles. Roll the sides with more crushed cookies and serve.

      INGREDIENTS


      Buttercream
      1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
      ½ cup Angel Condensada, chilled
      ½ cup butter, room temperature

      Crumb Coat and Cookie Base
      1 cup crushed graham cookies
      ½ cup cashew nuts, toasted and crushed fine
      1 ¼ pack (70pcs), whole honey graham biscuits

       

      PROCEDURE

      BUTTERCREAM MIXTURE::

      \n

      1. BUTTERCREAM MIXTURE:
      2. Combine chilled Angel Condensada and butter in a bowl. With your hand mixer mix on low setting or wire whisk until it becomes smooth and silky. If it becomes runny, place in chiller for 30 minutes. Turn on high and whisk until it turns into a lighter shade of yellow and start becoming fluffy.
      3. Add the chilled Angel All Purpose Creamer in the bowl. Mix on low until lumps disappear. Turn it on high until the mixture turns even lighter and doubles in size. Put in chiller for 30 minutes prior use.

          4. CRUMB COATING MIXTURE::

          \n

          1. CRUMB COATING MIXTURE:
          2. Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you don’t have a food processor, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture.
          3. Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using.

              4. TO ASSEMBLE::

              \n

              1. TO ASSEMBLE:
              2. Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work.
              3. Carefully cut your graham in square pieces. You will need at least 70 pieces of square crackers.
              4. Line 35 pieces of them on your baking sheet. Spread an even layer (about 1″) of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes.
              5. When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get an even layer of whipped buttercream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes.
              6. When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.
              7. Once all cookies are coated, freeze them to set. Serve frozen.

                  8. INGREDIENTS

                  2 cups water
                  2 tbsp unflavored gelatin powder
                  1/4 cup sugar
                  1/4 tsp green food coloring
                  2 cups water, boiled with pandan leaves
                  1-140mL Angel Evaporada
                  1/2 cup sugar
                  1 buko, juice and grated buko meat

                   

                  PROCEDURE

                  1. Boil water in a saucepan then remove from heat.
                  2. Add gelatin powder, 1/4 cup sugar. Stir until granules are completely dissolved.
                  3. Add green food coloring powder and stir. Pour in a 8×8 pan. Chill overnight.
                  4. Cut green gelatin into small squares. Set aside.
                  5. In a large pitcher. Mix pandan water, Angel Evaporada, 1/2 cup sugar, buko juice and buko meat and gelatin squares.
                  6. Pour into ice candy bags and freeze overnight.

                      7. INGREDIENTS

                      MANGO ICE CREAM
                      3 pieces medium sized ripe mango, diced and pureed using a blender
                      1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
                      1-380 grams Angel Condensada
                      2 teaspoons yellow food coloring *optional
                      TO ASSEMBLE
                      1 recipe of Mango Ice Cream Cake
                      1-370ml Angel All Purpose Creamer, chilled overnight and whipped
                      1 cup crushed graham crackers
                      1 cup mini marshmallows
                      1 cup ripe mango, diced
                      1 Angel Condensada for drizzling
                      1 cup graham crackers, break into small pieces

                       

                      PROCEDURE

                      FOR THE MANGO ICE CREAM: Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.:

                      \n

                      1. FOR THE MANGO ICE CREAM: Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.
                      2. Add in Angel Condensada and food coloring. Continue whipping until combined.
                      3. Fold in pureed mango. Mix well.
                      4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

                          5. TO ASSEMBLE: Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.:

                          \n

                          1. TO ASSEMBLE: Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.
                          2. Top with whipped Angel All Purpose Creamer, graham crackers and mangoes. Serve immediately.

                              3. INGREDIENTS

                              AVOCADO ICE CREAM:
                              3 pieces medium sized ripe avocado, diced and pureed using a blender
                              1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
                              1-380 grams Angel Condensada
                              TO ASSEMBLE:
                              1 recipe of Avocado Ice Cream
                              1-370ml Angel All Purpose Creamer, chilled overnight and whipped
                              1 cup crushed chocolate graham crackers
                              1 cup mini chocolate chip
                              1 cup ripe avocado, diced
                              1 condensed milk for drizzling
                              1 cup chocolate graham crackers, break into small pieces

                               

                              PROCEDURE

                              FOR THE AVOCADO ICE CREAM: Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.:

                              \n

                              1. FOR THE AVOCADO ICE CREAM: Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.
                              2. Add in Angel Condensada and food coloring. Continue whipping until combined.
                              3. Fold in pureed avocado. Mix well.
                              4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

                                  5. TO ASSEMBLE: Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.:

                                  \n

                                  1. TO ASSEMBLE: Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.
                                  2. Top with whipped Angel All Purpose Creamer, chocolate graham crackers and avocado. Serve immediately.