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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.
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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.
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Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
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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.
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