Ingredients:
1 Can Evaporated Milk (370ml)
1 Can Condensed Milk (300ml)
1 Pack All Purpose Cream (250ml)
4-5 Bar Chocolate (Goya combination of Milky & Dark)
Yield:
12- 15 Pieces (and depends on your Measurement)
PROCEDURE HOW TO MAKE MAGNUM ICE CREAM
Instructions
Prechill 1 pack of all-purpose cream, 1 can of condensed milk, and 1 can of evaporated milk.
Pour the chilled 1 pack of all-purpose cream, 1 can of condensed milk, and 1 can of evaporated milk into the blender and mix vigorously until all ingredients are well blended. Set aside for later.
For the chocolate coating, first, prepare and use a double boiler to in melting the bar of chocolates. Melt 4 to 5 bars of chocolate (for this recipe we chose the combination of Milky and Dark flavor of Goya chocolate bar).
Transfer the melted chocolate to a pastry bag or a squeeze bottle.
Pour a portion of the melted chocolate in an ice candy plastic bag enough to evenly coat the almost full portion of the bag.
Use a funnel to pour the ice cream mixture inside of the ice candy bag.
Squeeze tightly by twisting downward and tie the opening of the ice candy bag to seal the ingredients inside.
Freeze overnight. Serve for merienda or as dessert after a meal.
Happy Serving 😋