Mango Graham Ice Cream Roll
INGREDIENTS
1 – 370ml Angel All-Purpose Creamer, chilled
1 – 365ml Angel Evaporada, chilled
1 – 380ml Angel Condensada, chilled
2 cups ripe mango, cut into small cubes
¼ cup melted butter
1 – 200grams crushed grahams
Ice plastic bag (4″x12)
aluminum foil
PROCEDURE
- In a bowl, combine evaporada and condesada. Set aside. In cold bowl, add Angel All Purpose Creamer. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
- Gently fold cream to milk mixture. Add mangoes and 1 cup graham crackers.
- Fill plastic bags with ice cream mixture. Tie the ice bag to lock. Freeze ice cream overnight.
- Combine butter and crushed grahams. Mix well and place on a plate or tray.
- Take out ice cream roll from the freezer. Remove plastic bag. Coat ice cream in crushed grahams completely. Wrap ice cream roll in aluminum foil and freeze again for 3 to 6 hours.
- To serve, transfer ice cream roll on a plate or serving dish, slice and serve. Best serve frozen.
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Selling Price:
120
Total Recipe Cost (Puhunan):
214.27
Potential Profit (Kita!):
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