INGREDIENTS

1-250 ml + ½ cup Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
1 nut buko, juice and meat separated
1-565 grams canned lychee, drained and cut into wedges

 

PROCEDURE

  1. Slice the meat into strips and add about 2/3 cup juice. Press this and strain the liquid out.
  2. Mix with the chilled Angel Condensada.
  3. Whip the Angel All-Purpose Creamer and add in the pressed buko juice and condensed milk. Freeze for 30 minutes.
  4. Fold in the buko strips and the lychee wedges. Freeze overnight.

INGREDIENTS

1-250ml Angel All-Purpose Creamer, chilled overnight
¼ cup Angel Condensada
1 tbsp strawberry jam
125 grams fresh strawberries, tops sliced off and diced
1 pc store-bought mamon, diced

 

PROCEDURE

  1. Using a blender, blend Angel Condensada, strawberry jam and half of the strawberries until smooth.
  2. Whip Angel All-Purpose Creamer until light and fluffy. Add strawberry sauce mixture. Fold until combined. Freeze mixture for 30 minutes.
  3. Fold in the remaining mamon and the remaining strawberries.
  4. Transfer mixture into a container, cover and freeze for 6 hours or best overnight.

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

Vanilla Ice Cream
4 cups ANGEL All-purpose cream, chilled
1 can ANGEL Condensada
1 tsp vanilla extract
Cookies
1⁄2 cup salted butter
1⁄4 cup white sugar
1/3 cup brown sugar
1 piece large egg
1⁄2 tsp vanilla extract
1 cup all-purpose flour
1⁄2 tsp salt
1⁄2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup crushed salt potato chips
Chocolate Shell
1⁄2 cup chocolate chips
21⁄2 tbsp coconut oil

 

PROCEDURE

  1. Make ice cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all purpose cream until soft peaks.
  2. Add the ANGEL CONDENSADA and vanilla extract then mix until well combined.
  3. 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.
  4. Make cookies. Preheat the oven to 180 degrees Celsius. In a bowl, cream both sugars and melted butter until pale and creamy, about 5 minutes.
  5. Add the egg and vanilla and mix well. Add the flour, salt, and baking soda then mix until just combined.
  6. Add the chocolate chips and potato chips and fold until everything is evenly distributed and well incorporated into the cookie dough.
  7. Divide the cookie dough into 2-tablespoon portions and shape into balls.
  8. Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 1⁄2 inch spaces in between each cookie.
  9. Bake for 8 – 10 minutes. Let cool then keep chilled.
  10. Make chocolate shells. In a bowl over a pot of simmering water, melt the chocolate chips with the coconut oil together until smooth. Keep warm.

      11. 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 overnight
      ½ cup Angel Condensada, chilled
      1 ½ cup canned pineapple tidbits
      1 tsp salt

       

      PROCEDURE

      1. In a blender (or using a stick blender) combine condensada, ¾ of pineapple tidbits and salt. Blend until smooth.
      2. Whip the Angel All Purpose Creamer in a bowl until double in volume.
      3. Whip in the pineapple mixture into the whipped cream. Freeze 30 minutes.
      4. Fold in the last ¼ of the pineapple 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.

      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

      1 – 370ml Angel Purpose Creamer, chilled overnight
      ½ cup Angel Condensada, chilled overnight
      Chocolate Shell
      1 cup chopped baking milk chocolate
      ⅓ cup canola oil or coconut oil
      ½ cup white sugar

       

      PROCEDURE

      1. Make ice cream base by whipping together chilled Angel All Purpose Creamer and condensada until you achieve stiff peaks.
      2. Fill 8oz paper cups with this mixture. You may use a piping bag so it will be easier and cleaner. Stick a wooden sundae spoon or popsicle stick in the middle. The stick should be able to stay in the center.
      3. Freeze 6 hours or overnight.
      4. Make sure the pops are set before working on your chocolate shell mixture. In a pot, combine together the sugar, chocolate pieces and canola oil. Over low heat, mix them together until all sugar granules mix and chocolate pieces blend with the oil. The mixture should be shiny and smooth.
      5. Take the pops out of the freezer, unmold my tearing the paper cups away. You should be left with a solid block of ice cream on a stick. Quickly dip the entire ice cream stick in the prepared chocolate shell mixture until fully coated. Let the excess drip and wait for 1 minute before returning in the freezer to fully set. Do this dipping procedure with all your ice cream sticks.
      6. Freeze until ready to eat.