ICE CANDY

Recipe 1: Avocado Ice Candy

You will need:

1 medium-sized avocado, peeled and meat shredded 1/2 cup sugar 1 large can (12 oz.) evaporated milk 1/2 cup water ice candy plastic bags, size 2"X10"

How to prepare:

In a large bowl, mix shredded avocado meat, sugar, evaporated milk, and water. Stir until sugar is completely dissolved. Taste the mixture. Add more sugar if necessary. Keep in mind that the sweetness becomes less stronger once the mixture has frozen. Using a funnel and a ladle, fill up the ice candy bags with the mixture leaving enough space near the mouth to tie a knot. Close the plastic bag by securing it with a knot. Place inside the freezer and wait until it solidifies. Serve on a hot summer day.

Recipe 2: Oreo Ice Candy

INGREDIENTS

150 Milliliters Condensed milk ¼ Liters Hot water ¼ Liters Regular water 10 Pieces Oreo cookies 60 Grams Milo powder

Narrow plastic bag Funnel

Preparation:

First, crush the oreos into pieces. It doesn't have to be fine just small enough.

In another bowl, mix the hot water and condensed milk. Then, mix in the regular water.

While the mixture's still warm, add in the milo powder or any other chocolate milk powder of your choice. You can add a little bit of sugar if you like.

Add in the oreo bits.

Get your narrow plastic bag and with a use of a funnel, pour in the mixture. Secure it with a knot.

Put it in freezer to freeze overnight. The mixture makes about 10 ice candies. You can double the quantities to make more.

Recipe 3: Special Buko Ice Candy

Ingredients:

1 piece young coconut, scraped into strings 2 cups coconut water (buko juice) 2 tbsp. cornstarch 1/2 cup sugar 1/2 cup sweetened condensed milk 1½ cups evaporated or fresh milk 1 tsp. vanilla extract (optional)

Materials you need:

A Ladle and a Funnel. Ice Candy Wrapper or a narrow plastic bag)

Instructions:

In a saucepan, combine cornstarch into coconut water and stir until dissolved. Heat the mixture on medium heat until it starts to boil and turn to low and simmer for about 3-5 minutes just until it thickens like syrup. (Adding cornstarch is a method to make the ice becomes smooth and soft). Pour mixture into a large mixing bowl, add the sugar and stir until fully dissolves. Let it cool down a little bit before adding the remaining ingredients. Add in sweetened condensed milk, fresh milk and vanilla extract if desired. Stir thoroughly until well blended and add coconut strings and mix well. Test the taste of your mixture and add sugar if needed. Use a funnel and ladle and pour the mixture into each Ice candy wrapper about 5 inches high. If you don’t have a funnel you can use a pitcher. T Tie the top tightly and trim the plastic if desired. Arrange Ice Candy in the freezer and freeze until frozen. Serve Special Buko Ice Candy anytime and enjoy!

Recipe 4: Simple Mongo Ice Candy

Ingredients:

1 cup dry mongo beans 1 ½ cup fresh milk ½ condensed milk of a 300 ml can ½ cup sugar

Procedure:

Boil dry mongo beans in medium heat until tender. Remove water and let cool. Once cooled, add cooked mongo beans into a blender with 1 ½ cup fresh milk, ½ condensed milk and ½ cup of sugar. Blend together. I would suggest to leave some texture. Or blend until fine if you desire a smoother ice candy. Taste the sweetness. It should not lack of sweetness. Take note that once the treat passes through freezing temperature, the sweetness tend to lessen. Use a funnel with a tip opening large enough for the creamy ingredient to slide down into the plastic. You may use whatever container you have to freeze your treats like the popsicle moldings or any ice tray. Tie or Seal tight.

Yields 12 or more. Freeze and enjoy.

Recipe 5: Ube & Macapuno Ice Candy

Ingredients:

1 pack of 11 oz. (312g) or half pack frozen purple yam 1 pack of 11 oz. (312g) or half pack frozen shredded coconut ½ cup coconut powder 1 ½ to 2 cups fresh milk ½ condensed milk of a 300 ml can 1 cup sugar 2 drops of vanilla extract

Procedure:

Defrost the pack contents in microwave using defrost settings for 3 to 5 minutes. In a separate dish, put aside ½ cup or a handful of shredded coconut to add on for texture later. In a blender, add yams and shredded coconut with 1 ½ to 2 cups fresh milk, ½ condensed milk, 1 cup of sugar, ½ cup of coconut powder, and 2 drops of vanilla extract. Blend well together. After blending, add on the half cup of shredded coconut that you had set aside to give it some texture. Taste the sweetness. It should not lack of sweetness. The coconut has its natural sweetness while the yam is without. Take note that once the treat passes through freezing temperature, the sweetness tend to lessen. Pouring the creamy mixture into plastic is a bit tricky. The coconut produces grease and makes your grip slippery. Use a large bowl to hold and catch any excess and mess. The textured creaminess will tend to block the tip of the funnel. Use a funnel with a much larger opening or add more milk for a smooth flow. You may use whatever container you have to freeze your treats like the popsicle moldings or any ice tray. Tie or Seal tight. Yields 12 or more. Freeze and enjoy!

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