Mango Flavor

2 cans, 410ml Angel Kremdensada, chilled overnight

1 pack, 35g mango juice powder (Oishi Sunday’s)

1 cup mango puree

1 teaspoon vanilla extract

¼ teaspoon yellow food coloring, optional

2 packs, 225g honey graham crackers 

2 pieces 11 ½ inch x 5.8inch rectangular container with cover

aluminum foil

 
Procedure:

• In a bowl, whip Angel Kremdensada until light and fluffy. Add mango juice powder, mango puree, vanilla extract and food coloring. Continue beating until incorporated. Divide cream mixture into two portions.
• To assemble, lay 6 pieces of graham crackers onto the bottom of the container.  Pour in mixture in top. Using an off-set spatula spread cream mixture evenly. 
• Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat process to make two containers or 12 pieces of ice cream bars.
• Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 6 portions. Wrap with aluminum foil and freeze again until ready to serve.

Makes 12 ice cream bars

Chocolate Flavor

2 cans, 410ml Angel Kremdensada, chilled overnight

½ cup cocoa powder

2 teaspoons instant coffee powder

1 teaspoon vanilla extract 

2 packs, 225g honey graham crackers 

2 pieces 11 ½ inch x 5.8inch rectangular container with cover

aluminum foil

Procedure:

• In a bowl, whip Angel Kremdensada until light and fluffy. Add cocoa powder, coffee and vanilla extract. Continue beating until incorporated. Divide cream mixture into two portions.
• To assemble, lay 6 pieces of graham crackers onto the bottom of the container.  Pour in mixture in top. Using an off-set spatula spread cream mixture evenly. 
• Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat process to make two containers or 12 pieces of ice cream bars.
• Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 6 portions. Wrap with aluminum foil and freeze again until ready to serve.

Makes 12 ice cream bars

Biscoff Flavor

Ingredients:

2 cans, 410ml Angel Kremdensda, chilled overnight

½ cup Lotus Biscoff Spread (smooth)

1 cup Lotus Biscoff cookie, roughly chopped

1 pack, 225g honey graham crackers

1 piece 11 ½ inch x 5.8inch rectangular container with cover

aluminum foil 

Procedure:

• In a bowl, whip Angel Kremdensada until light and fluffy. Add spread and continue beating until incorporated.
• Fold in cookie pieces into the mixture and set aside. 
• To assemble, lay 6 pieces of graham crackers onto the bottom of the container.  Pour in mixture in top. Using an off-set spatula spread cream mixture evenly. 
• Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight.
• Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 6 portions. Wrap with aluminum foil and freeze again until ready to serve.

Makes 6 ice cream bars