Knicker Bocker
INGREDIENTS
2 cups Angel All-Purpose Creamer
1 cup Angel Kremdensada
1 tsp Vanilla extract
½ cup diced watermelon
½ cup diced apple
½ cup diced ripe mango
½ cup diced ripe papaya
½ cup diced buko pandan gelatine
Homemade Strawberry Ice Cream
4 cups Angel All Purpose Creamer
1-380g can Angel Condensada
1 tsp Salt
1 tsp Vanilla extract
2 tsp Strawberry flavoring
1 tsp Red food coloring
PROCEDURE
- Start with making the Homemade Strawberry Ice Cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all-purpose cream until soft peaks. Add the Angel Condensada, salt, vanilla extract, strawberry flavoring, and red food colouring mix until everything is well combined.
- 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 until ready to use.
- Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
- Fill a tall glass with a tablespoon of diced watermelon, apple, mango, ripe papaya, and buko pandan gelatine. Pour 2-3 tablespoons of chilled milk sauce over the ingredients then top with homemade strawberry ice cream. Serve immediately.