We scream - ice cream!
Shall all fellow perfectionists please stand up? We all know the disappointment experienced when a surefire recipe fails or when we don't like what we see and the distress spirals down! An age-old trade secret is to try out concoctions with Igloo's different Ice Creams and there is simply no way to fail…
Mango ice cream shake
Ingredients
5 cups mango pulp
½ cup cold milk
3-4 tsp sugar
1-2 scoops Igloo Vanilla Ice Cream
Method
In a blender, add mango pulp along with sugar and blend until smooth. Don't add additional water. Add in milk and blend for a few minutes more or until the shake is quite thick. Add a scoop or two of Igloo Vanilla Ice Cream to the mixture and blend for 10 more seconds. Serve immediately. Decorate as you wish.
Chocolate Chips
Caramel Sundae
Ingredients
100g butter
1 cup brown sugar
2 whole eggs
2 tsp vanilla extract
2¼ cups all purpose flour
1½ tsp salt
1 tsp baking soda
1 tsp instant coffee granules
Carmel Sauce for drizzling
1-2 scoops Igloo Black Forest Ice Cream
½ cup Chocolate chips
Whipped cream
Cherries
Method
Mix the butter, eggs and vanilla essence, and whisk together to form a fluff. Add in salt, sugar, baking soda, coffee granules. Spread the mixture into a 9 x 13 inch pan and bake for 15 -20 minutes at
370° F.
Serve with caramel drippings, whipped cream, chocolate chips and Igloo Black Forest Ice Cream and cherries on top.
Blueberry Custard
Ingredients
5 large egg yolks
2/3 cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2½ tsp vanilla extract
1-2 scoops Igloo Blueberry Yoghurt Ice Cream
Method
Cook the custard using all the above ingredients. Make sure to take out your pan when the mixture gets moderately thick. To serve, add in a scoop of Igloo Blueberry Yoghurt Ice Cream over the custard.
– LS Desk