We scream - ice cream!

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