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Bulk Order Form

Hello, Angel Negosyo Partners! We’re here for your culinary milk needs for your negosyo! The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case. For orders less than 24 cans, you may buy from Lazada or Shopee

We are currently servicing select cities for now. If your location is not in the list, your area is not yet serviceable by our distributors. In the meantime, you may order from Lazada , Shopee or in supermarkets near you.


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The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case.

For concerns and follow-ups, you may send a message to @IloveAngelMilk on Facebook.

Chocolate Coated Ice Cream

Rating
Difficulty Intermediate
Preparation Time 1.5 hours
Category
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
KITA CALCULATOR
Makikita ang suggested price, puhunan, at potential kita with this calculator. Piliin lang kung ilang servings ang balak gawin para ma compute natin.
Choose Serving Size:
Selling Price: Php 36.87/serving
Total Recipe Cost (Puhunan): Php 239.69
Potential Profit (Kita!):

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.

FEATURED PRODUCT

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Disclaimer: Prices and stocks are subject to change depending on retailer.