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

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
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
      – 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 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

      INGREDIENTS

      – 1 can , 410ml Angel Evaporada
      – Half can Angel Condensada
      – 1pack,250ml Angel All Purpose Creamer
      – 1 can,435g Canned Cream style Corn
      – 20 pieces ice candy plastic bag

       

      PROCEDURE

      1. Combine Angel Evaporada,Condensada,All-purpose Creamer and Cream style corn in a bowl.
      2. Fill each ice candy bag with the milky corn mixture
      3. Twist plastic and tie a knot and freeze overnight.Serve frozen.

      INGREDIENTS

      1 can , 410ml Angel Evaporada
      2 1/2 cup Water
      Topping
      2 cups dice ripe mango
      1/2 cup mango pure
      1/2 cup Angel Condensada,plus extra as needed

       

      PROCEDURE

      1. Combined Angel Evaporada and water.Mix well.
      2. Place mixture into ice cubes or bag and freeze overnight.
      3. Using a ice crusher,shave milky ice and place into serving bowls.
      4. Top shaved ice with mango and drizzle with mango pure and condensada
      5. Serve immediately with condensada on the side

          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
              1/2 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

                  1 pack, 20g Pandan flavored gulaman
                  2 1/2 cup cold water
                  1 tbsp sugar
                  2 cups grated coconut meat
                  1 can, 365ml Angel Evaporada
                  1 can, 380g Angel Condensada
                  1 pack, 250ml Angel All Purpose Creamer
                  2 cups coconut juice
                  1/4 tsp pandan flavoring

                   

                  PROCEDURE

                  1. Make ahead Pandan Gulaman. In a pot, add Pandan flavored gulaman. Water and sugar. Mix until dissolved.
                  2. Bring mixture to a quick boil. Pour mixture into a pan of container to set. Chill for 4 hours. Slice gulaman into small cubes.
                  3. Combine grated coconut meat, Angel Evaporada, Angel Condensada and Angel All Purpose Creamer Tetra Pack, coconut juice and pandan flavoring in a bowl. Add cubed pandan gulaman. Mix until combined.
                  4. Divide mixture into popsicle molds.
                  5. Freeze mixture overnight. Serve frozen.