INGREDIENTS

3 cups Regular cornflakes
2-410ml cans Angel Evaporada
1 ½ tsp salt
½ cup Angel Condensada, plus more for drizzling
3 scoops Homemade Vanilla Ice Cream*
2 cups Ice
Cinnamon powder, for dusting
Homemade Vanilla Ice Cream
4 cups Angel All-purpose Creamer
1-380g can Angel Condensada
1 tsp salt
1 tsp Vanilla Extract

PROCEDURE

1. First, make the Homemade Vanilla Ice Cream. Pre-chill your bowl and cream in the fridge/freezer for 20 minutes. Whisk Angel All-purpose Creamer in the chilled bowl until it forms soft peaks. Add in the Angel Condensada, salt and vanilla extract then mix until everything is well combined.
2. 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.
3. Spread cornflakes evenly on a baking sheet then toast in a preheated 150°C oven for about 15 minutes. Remove from the oven and cool completely. Set aside
4. Pour toasted corn flakes in to a pitcher. Add in Angel Evaporada and salt. Stir well. Let the liquid steep for 20 minutes.
5. Place a fine mesh sieve / sifter over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
6. Pour cereal-infused milk, homemade ice cream, Angel Condensada, and ice in a blender. Blend until smooth.
7. Pour into tall glasses glazed all over with Angel Condesada, Top with more homemade ice cream then drizzle with more Angel Condesada and finish with a final sprinkling of ground cinnamon.