Cookies and Cream Ice Cream Sandwich
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
- 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
- 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
- Line a square pan with parchment paper. Arrange a single layer of Graham crackers at the bottom of the pan.
- Scoop ice cream on top of the graham crackers and spread evenly into a half-inch thick. Cover with another layer of Graham crackers.
- Cover the pan with aluminum foil and place in the freezer for at 6 hours or until completely frozen.
- 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.
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Selling Price:
36
Total Recipe Cost (Puhunan):
158.74
Potential Profit (Kita!):
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