INGREDIENTS

½ cup water
½ cup brown sugar
1 tbsp water
1 tsp cornstarch
1 – 370ml Angel All Purpose Creamer, chilled overnight
¼ cup Angel Condensada, chilled overnight
1 cup cooked tapioca black pearls
¼ cup brown sugar

 

PROCEDURE

  1. In a sauce pot, combine ½ cup water and brown sugar. Bring to a quick boil while stirring continuously until thick. Make sure not to burn your sugar. Turn of heat.
  2. In a small bowl, combine 1 Tablespoon water and cornstarch. Stir to make a slurry. Pour mix to the brown sugar mixture. Turn on heat quickly stir until thick for about 2 minutes. Turn of heat, set aside to cool.
  3. In a cold mixing bowl, pour Angel All Purpose creamer and condensada. Beat mixture using a electric hand mixer or wire whisk until soft and fluffy. Slowly swirl brown sugar syrup using a fork or barbecue stick.
  4. Transfer ice cream mixture in a loaf pan or plastic container. Cover with plastic wrap and freeze overnight.
  5. Place ½ brown sugar in a pan. Melt sugar until it turns into syrup. Toss in cooked black pearls, mix until pearls are coated with syrup. Set aside to cool.
  6. To serve, scoop ice cream into cups and top with brown sugar pearls before serving.

INGREDIENTS

1 – 370ml Angel All-Purpose Creamer, chilled overnight
½ cup Angel Condensada, chilled
1 nut buko, juice and meat separated
1 – 565g canned lychee, drained and cut in wedges

 

PROCEDURE

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

INGREDIENTS

1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
⅓ cup Angel condensada, chilled overnight
¼ cup cheese spread
4 tbsp grated queso de bola or parmasean cheese

 

PROCEDURE

  1. Chill Angel All Purpose Creamer and Angel Condensada overnight.
  2. When ready, pour all contents of the creamer in a bowl, mix with the condensada and cheese sauce. Whip with a hand mixer or wire whisk on low until all ingredients are well blended and becomes a smooth blend. Turn on high and whip until it doubles in size. The texture should be light and fluffy.
  3. If you notice the mixture turning runny, place in freezer for 30 minutes to an hour, and start whisking again until you achieve the desired texture.
  4. When fluffy enough, carefully fold in the grated cheese or cheese bits. If you fold in cheese bits when mixture has a liquid texture, all the bits will just sink in the bottom.
  5. Freeze overnight. Serve Frozen

      6. INGREDIENTS

      370 ml Angel All Purpose Creamer, chilled overnight
      half can Angel Condensada
      1-836 grams fruit cocktail, syrup drained
      1 cup buko meat
      1 cup green kaong
      1-165 grams cheddar cheese, grated or diced small

       

      PROCEDURE

      1. Lightly whip Angel All Purpose Creamer and Angel Condensada in a bowl
      2. Fold in fruit cocktail, buko meat, kaong and cheese. Transfer into a microwavable container. Freeze for at least 6 hours or for best results overnight.
      3. Scoop fruit salad ice cream onto serving cups or waffle cones.

      INGREDIENTS

      1-410 ml can Angel Evaporada
      1 cup sugar
      3 cups water
      flavor of your choice

       

      PROCEDURE

      1. Combine all ingredients in a bowl and mix well.
      2. Pour into ice trays. Cover the whole tray with foil.
      3. Poke popsicle sticks through the foil so that there will be one stick in every compartment.
      4. Freeze overnight then enjoy!
      5. Make Angel Ice Pops in different flavors.
        Angel Mango Ice Pops – 1 ripe mango, chopped
        Angel Avocado Ice Pops – 1 avocado, chopped
        Angel Buko Ice Pops – 1 buko, grated and chopped
        Angel Melon Ice Pops – ½ small melon, grated and chopped