Compiled Recipe – No Bake Frozen Berry Pie

No Bake Frozen Berry Pie

* 25 chocolate sandwich cookies (use oreo cookies), crushed
* 5 tbsp butter, melted
* 25 grams semi-sweet chocolate, melted in a double boiler or in a microwave
* 3 cups strawberry ice cream, softened
* 1/3 cup blueberries, fresh or frozen
* 1 cup strawberries, sliced
* 1 (90 gram) pack yogurt, blueberry flavored
* 1 (250 gram) pack all purpose cream
* strawberries or blueberries, sliced

1) Make the crust: Combine all ingredients. Press onto the bottom of a 9-inch round pie pan. Freeze for about 30 minutes or until firm.

2) Scoop half of the ice cream onto the crust and spread with a spatula or the back of a spoon. Carefully stir in berries.

3) Swirl yogurt into ice cream using a dinner knife or spatula. Top with the rest of the ice cream. Freeze pie until set, about 4 hours.

4) Make the topping: Whip cream until soft peaks form. Spread on top of pie. Garnish with berries.




Compiled Recipe – Strawberry and Toasted Marshmallows Milkshake

Strawberry and Toasted Marshmallow Milkshake

* 3 large marshmallows
* 1 cup Arla Milk Goodness
* 1 cup strawberry ice cream
* 1 tbsp plain yogurt

1) Using a toaster, toast all marshmallows until charred. Freeze the charred marshmallows afterwards.

2) Combine ½ cup Arla Milk Goodness Strawberry and frozen toasted marshmallows in a blender. Blend until they are as pureed as you can get them or preferred.

3) Add remaining Arla Milk Goodness Strawberry , strawberry ice cream and yogurt; blend until combined.

4) Transfer to a glass and top with more toasted marshmallows.





Compiled Recipe – Frozen Brazo de Mercedes

Frozen Brazo De Mercedes

* 6 egg whites
* 1/8 tsp cream of tartar
* 1/8 tsp salt
* ½ plus 1/8 cup of sugar
* confectioners’ sugar (for dusting)
* 9 egg yolks
* 2 ½ tbsp sugar
* ½ (300 gram) can condensed milk
* ¼ cup butter
* ½ tsp vanilla
* 1 cup crushed graham crackers
* 2 ½ tbsp sugar
* 6 tbsp melted butter
* 2 cups strawberry ice cream , softened

1) Make the meringue: Whisk egg whites until foamy. Add cream of tartar and salt. Gradually add sugar. Continue whisking until stiff peaks form. Bake in a 9×9-inch pan at 300˚F for 1 hour. Invert on parchment paper dusted with confectioners’ sugar.

2) Make the custard filling: In a bowl, whisk together yolks, sugar and condensed milk. Place in a double boiler. Cook until thick. Remove from heat then add butter and vanilla. Cool.

3) Make the crust: Combine ingredients. Mix well and press onto the bottom of 2 (9-inch) loaf pans. Bake for 10 minutes. Cool. Set aside and chill.

4) To assemble: Spread a thin layer of custard filling over the chilled crust. Add a layer of softened ice cream. Cut the meringue into 2, making sure the pieces fit into the pans. Place over the ice cream layer. Dust with confectioner’s sugar. Cover with foil or plastic wrap; freeze before unmolding.

Tip: For the ice cream layer, you can opt to use vanilla ice cream or your favorite ice cream flavors. Want to try something new? Use frozen yogurt instead!