#QuarantineCookbook: Brazo de Mercedes with Jolly Cow Condensada

Which Filipino dessert does everyone in your family looked forward to when you were young?

Mine was the Brazo de Mercedes.

This scrumptious meringue roll with a thick and rich custard center is actually named after Mama Mary, the Nuestra Senora de las Mercedes or the Virgin of Mercy.

It is said to date back to the Spanish colonial period when Filipinos sought to repurpose discarded egg yolks when builders at the time would use the egg whites for mortar and plaster for houses and structures.

Brazo de Mercedes with Jolly Cow Condensada
Brazo de Mercedes with Jolly Cow Condensada

Whenever my parents brought home a roll of Brazo de Mercedes, my brothers and I knew that something wonderful was waiting for us come dessert time.

Despite both my mom and I being both home bakers, it took us a while to attempt to make Brazo de Mercedes, primarily because the egg whites need a high-powered mixer to become a fluffy meringue.

Thankfully, Hubby gifted me with a KitchenAid 5QT Artisan Stand Mixer which made making this dessert a breeze.

Now that the meringue won’t be a problem, I know the custard won’t give me any worries either, thanks to Jolly Cow Condensada.

With its rich, creamy texture and right amount of sweetness, it helped make the custard filling of my Brazo de Mercedes absolutely Creamy Sarap and so irresistible.

Brazo de Mercedes with Jolly Cow Condensada
Brazo de Mercedes with Jolly Cow Condensada

Ingredients:

Custard:

  • 1 390g can Jolly Cow Condensada
  • 10 egg yolks
  • 1 tsp vanilla
  • Zest of 1 lemon

Meringue:

  • 10 egg whites
  • 1 tsp cream of tartar
  • 1 cup sugar
  • 1/4 cup powdered sugar
Brazo de Mercedes with Jolly Cow Condensada
Brazo de Mercedes with Jolly Cow Condensada

Procedure:

Combine egg yolks, condensed milk, vanilla and lemon zest in a double boiler over low heat. Cook while stirring regularly for about 30 minutes until mixture thickens into a spreadable paste. Remove from heat and set aside to allow to cool.

Combine egg whites and cream of tartar in a bowl and mix at slow speed until they form a thick foam. Add sugar in small amounts while continually beating, gradually increasing speed until stuff peaks form and the mixture is smooth and glossy with no sugar grains.

Line a baking sheet with wax paper and lightly grease it. Spread the meringue evenly on the sheet to about 1/4 inch thick. Bake at 350 deg F (177 deg C) for 20 minutes until the meringue is set and the top has turned light brown. Remove from the oven and allow to cool.

Using a light mesh sieve, lightly dust the meringue with powdered sugar. Cover with another sheet of lightly greased wax paper the gently invert to transfer the meringue onto the new wax paper and peel off the wax paper on top.

Spread the custard mixture evenly on the 3/4 of surface of the meringue. Starting from the side with the custard, carefully roll the meringue into a log.

Cover both ends of the log with wax paper and chill in the refrigerator for at least an hour before serving.

Brazo de Mercedes with Jolly Cow Condensada
Brazo de Mercedes with Jolly Cow Condensada

My son has declared this his “Number 1” favorite dessert (among the many sweets I’ve made for him so far), and I know I’ll have lots more for him to sample with my pantry fully stocked with Jolly Cow Condensada.

Try this recipe and let me know what you think!

Gear up for baking

KitchenAid 5QT Artisan Stand Mixer
KitchenAid 5QT Artisan Stand Mixer
La Germania Range FS5031 21XR oven
La Germania Range FS5031 21XR oven

Stock up on ingredients

Jelly’s Picks
Jolly Cow Condensada 390g

#QuarantineCookbook: Cheesy Baked Macaroni

My mom’s Cheesy Baked Macaroni has always been a family favorite.

She used to make it for the fam during special occasions such as birthday dinners or holiday feasts. We would sometimes bring it as our contribution to our clan’s potluck parties.

Later on, when I got married, Hubby would request a tray of Baked Macaroni from my mom for his birthday.

What makes this version different from other Baked Macaroni recipes is the flavor and aroma from the red bell peppers. Coupled with the melted cheese, it helps make a truly mouthwatering dish!

Baked Mac Recipe
Baked Mac Recipe

It took me a while to gather up the courage to cook this dish given the sheer weight of expectations surrounding it, but I’m sure glad I did!

I was able to piece together the recipe, thanks to my memories from years of helping my mom cook this, as well as a few phone calls to my mom, just to make sure I’m on the right track.

I’ve made this dish three times in as many weeks so far, a testament to how much my fam loves it.

Check it out!

Ingredients:

  • 1/2 kg elbow macaroni, cooked according to package instructions
  • 1/2 kg ground beef
  • 2 tbsp cooking oil
  • 5 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 4 red bell peppers, finely chopped
  • 1 beef bouillon cube
  • 2 cups tomato sauce
  • 2 dried bay leaves
  • 4 tbsp butter
  • 4 tbsp flour
  • 3 cups milk, heated
  • 220g cheese, finely grated
  • Salt and pepper to taste
Baked Mac Recipe
Baked Mac Recipe

Procedure:

To make the tomato meat sauce:

  • Saute garlic, onions and bell peppers in oil for up to five minutes until fragrant.
  • Add in the ground beef and cook until it is evenly browned, then stir in the beef cube.
  • Pour in the tomato sauce, stir and bring to a boil.
  • Season with salt and pepper.
  • Toss in the bay leaves, and allow to simmer for five minutes, then remove from heat and set aside.

To make the cheese sauce:

  • Melt the butter in a saucepan.
  • Stir in the flour and cook for about two minutes until a paste forms.
  • Pour in the milk and stir constantly until the flour paste is fully dissolved.
  • Add in the cheese while continuing to stir until the cheese has melted and blended into the mixture, then remove from heat.

To assemble and bake:

  • Pre-heat the oven to 375 deg F (190 deg C).
  • Divide the meat sauce in half.
  • Mix in the cooked macaroni to half of the meat mixture.
  • Coat the bottom of the baking pan with a thin layer of cheese sauce.
  • Add a layer of macaroni, then meat sauce and top with another layer cheese sauce. Repeat the three layers if the baking pan can accommodate.
  • Make sure the top is covered by a thick layer of cheese sauce.
  • Cover the baking pan with aluminum foil.
  • Bake with the foil cover for 15 minutes, and without the foil cover for another ten minutes.
  • Remove from the oven and serve.
Baked Mac Recipe
Baked Mac Recipe

Try this recipe for your Noche Buena spread or your New Year’s Eve feast.

Enjoy and let me know what you think!

Gear up for cooking.

La Germania Electric Thermostat Oven
La Germania Electric Thermostat Oven
La Germania Range FS5031 21XR oven
La Germania Range FS5031 21XR oven

Stock up on ingredients.

Jelly’s Picks
Del Monte Salad Macaroni 1kg
Jelly’s Picks
Del Monte Tomato Sauce Original Style 1KG
Jelly’s Picks
Dari Creme Classic 200g
Jelly’s Picks
Jolly Cow Pure Fresh Milk 1Lx3
Jelly’s Picks
Eden Filled Cheese 165G/160G

#QuarantineCookbook: Triple Berry Crumble

As a busy mom with a sweet tooth, I’m sometimes torn between decadent desserts that satisfy my sweet cravings and nourishing ones that contribute to the fam’s health.

The solution to this dilemma is a happy balance between the two extremes: a tasty dessert made with wholesome ingredients.

And if the dish happens to be very easy to make, then so much the better, right?

Well, with the frozen mixed berries from Ate Ceres Grocer, I was able to whip up a Triple Berry Crumble in a jiffy.

Triple Berry Crumble

Triple Berry Crumble

Triple Berry Crumble

Ate Ceres Grocer is a Caloocan-based enterprise that offers a selection of plant-based food. It’s frozen mixed berries, made up of strawberries, blueberries and raspberries, are available at Php190 per 500 grams.

Triple Berry Crumble

Triple Berry Crumble

Triple Berry Crumble

Mixed berries became a pantry staple in my household as Hubby and I like to make smoothies for snacking on or for post-workout drinks, considering their myriad health benefits. They are considered superfood as they are loaded with antioxidants, fiber, vitamins and minerals, as well as helps in controlling inflammation, cholesterol levels and heart health.

Triple Berry Crumble

Triple Berry Crumble

Frozen mixed berries have the additional benefits of being readily available and convenient to store. As they are frozen immediately upon harvest, they retain their nutrients present at their peak of freshness.

Triple Berry Crumble

Triple Berry Crumble

By making a Triple Berry Crumble, the fam and I don’t just get a delicious dessert but also a lot of wholesome goodness.

Ingredients:

Berry filling:

  • 1/4k (half a tray) of Ate Ceres Grocer’s mixed frozen berries
  • 1 1/2 tbsp granulated sugar
  • 1 1/2 tbsp all purpose flour
  • zest from 1/2 lemon
  • pinch of salt

Crumble topping:

  • 1/2 cup old fashioned rolled oats
  • 1/4 cup brown sugar
  • 3 tbsp all purpose flour
  • 1/4 cup cold butter, cut into small cubes

Procedure:

Toss all the berry filling ingredients together in a mixing bowl until well combined.

Triple Berry Crumble

In a separate mixing bowl, combine all the crumble topping ingredients, mashing the butter into the rest of the ingredients until well incorporated.

Triple Berry Crumble

Spread the berry mixture evenly into a 6-inch pie plate then cover with the crumble topping.

Triple Berry Crumble

Triple Berry Crumble

Bake in a pre-heated oven at 175 deg C for 45 minutes until the berry filling bubbles and the topping turns golden brown.

Triple Berry Crumble

Serve slightly warm, topped with a few dollops of homemade vanilla ice cream.

Triple Berry Crumble

Triple Berry Crumble

Triple Berry Crumble

Want to try this recipe? Order your frozen mixed berries from Ate Ceres Grocer on Facebook or Instagram.

Looking for other easy-to-cook dishes to try out? Check out my other kitchen adventures:

#QuarantineCookbook: Basque Burnt Cheesecake Cups

One of the food items that trended during quarantine is the Basque Burnt Cheesecake.

An adaptation of tarta de queso which was popularized by the cafe La Viña located in San Sebastian in the Basque region of northern Spain, it is characterized by its parchment paper wrapping, scorched top that dips into a gooey, almost molten-like, center.

I had my first taste of Burnt Basque Cheesecake last year during lunch with my officemates at Sourdough Cafe and again this year when I had a whole cake delivered to my home from Sweet Samthings for my birthday celebration.

Sourdough Cafe, Tomas Morato

Sweet Samthings

What I love about it is the buttery caramel-like taste of the top layer that gives way to the rich tanginess of the cheesecake filling.

Basque Burnt Cheesecake

Basque Burnt Cheesecake

Basque Burnt Cheesecake

This decadent dessert makes use of easily accessible ingredients: cream cheese (of course!), sugar, eggs, flour and cream.

Basque Burnt Cheesecake

I’m considering giving some away as gifts to family and friends so I decided to try making this dessert as mini cups.

Basque Burnt Cheesecake

Basque Burnt Cheesecake

Basque Burnt Cheesecake

I also used fresh cage-free eggs for this recipe. This type of eggs are grown in farms that provides environments that allow egg-laying hens to exhibit their natural behaviors unlike those with battery-cage systems which provide no space for the hens to stretch their wings, perch, or forage. Cage-free eggs have been found to be of higher quality and have a healthier nutritional profile than other eggs such as less saturated fat and cholesterol, higher levels of protein, vitamins and omega fatty acids. You can read more about the virtues of cage-free eggs here.

Basque Burnt Cheesecake

Basque Burnt Cheesecake

Basque Burnt Cheesecake

Ingredients:

  • Two 225g bars of cream cheese
  • One cup granulated sugar
  • Three cage-free eggs
  • Two-and-half tablespoons all purpose flour
  • One-eight teaspoon of salt
  • One cup whipping cream
  • One-fourth teaspoon melted butter

Procedure:

Preheat the oven to 250 deg C.

Using a mixer on medium speed, soften the cream cheese for three minutes then add the sugar until well combined.

Add in the eggs one at a time and beat for a minute until the mixture is smooth. Scrape down the sides of the bowl, add the salt and continue to beat for another minute until the ingredients are well incorporated into the mixture. Set aside.

Place the flour in a separate bowl and whisk in the whipping cream a little at a time, making sure that there are no flour lumps.

Pour the cream mixture into the cheese mixture while mixing at slow speed.

Line the cups of two muffin pans with cupcake liners (or you can use two square pieces of parchment papers placed on top of each other such that the corners alternate with each other). Brush the liners with a bit of melted butter.

Fill the cups two-thirds of the way, then bake for thirteen to fifteen minutes until the tops are slightly scorched (I prefer that over totally burnt) and the centers are still wobbly.

Remove from the oven and allow to cool up to ten minutes to allow the cakes to set.

Serve slightly warm or at room temperature.

I was able to make twenty-four mini cakes and one (thin!) cake in an eight-inch round tin.

Basque Burnt Cheesecake

Basque Burnt Cheesecake

Basque Burnt Cheesecake

These cakes have my kiddos seal of approval, and my mom’s as well, as I sent the tin cake over to her as a present.

So if you’re on the lookout for something new to bring to your Noche Buena table, or to give away as gifts to your nears-and-dears, do give this recipe a try.

Basque Burnt Cheesecake

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Easy Mac ‘n Cheese

Last Sunday morning, in a bid to stop me from buying a mass-produced mac ‘n cheese packet when we went grocery shopping (or probably to flex his cooking muscles yet again!), Hubby promised me that he would make some macaroni and cheese for me and the kids.

Fast-forward to the afternoon of the same day, my Significant Other is bustling about in the kitchen (in between watching scenes from his latest Korean drama binge-fest) to make what was arguably my daughter #ExhibitA’s favorite macaroni dish.

Easy Mac ‘n Cheese

Macaroni and Cheese (affectionately called Mac ‘n Cheese by its aficionados) is a dish of cooked macaroni pasta in cheese sauce (normally cheddar). Traditionally, this dish is baked in an oven as a casserole but it may also be prepared on a stove using a saucepan. Or you can just add water to a packaged mix and zap it in the microwave.

Easy Mac ‘n Cheese

Similar dishes have been around in Europe since the 14th century. Since then, Mac ‘n Cheese have grown in worldwide popularity, even being considered comfort food in the US.

In his valiant effort to provide the fam with a filling snack that Sunday afternoon, Hubby improvised on an existing Mac ‘n Cheese recipe he found online.

Ingredients:

2 cups of uncooked macaroni
4 cups of milk
2 cups shredded cheddar cheese
1/4 cup parmesan
1/4 cup grated processed cheese
2 tbsp butter

Procedure:

In a large pot, bring the milk to a boil.

Add the macaroni into the pot, stirring constantly for about ten minutes until the pasta is al dente.  The milk would have been greatly reduced by then.

Turn off the heat, add in the cheddar and mix well.

Then add butter, parmesan and grated cheese.  Season with salt and pepper to taste.

Serve while hot.

I love how milky and creamy this pasta dish is. And, well, Hubby’s version is way better than the packaged mix. 🙂

Easy Mac ‘n Cheese

Easy Mac ‘n Cheese

Try this recipe out the next time you want a yummy snack or appetizer, or when you need to contribute something hearty to a family potluck and let me know what you think.

Easy Mac ‘n Cheese

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

 

#QuarantineCookbook: Easy Banana Crisp

Sure, banana breads has become more popular lately as newly minted home bakers have tried their hands on making this ubiquitous pastry.

Well, how about another sweet incarnation of banana as a dessert, say a banana crisp?

Banana Crisp

A crisp is a dish of baked fresh fruit with a streusel topping that typically includes oats. As the dish bakes, the oats will crisp up, adding another level of texture to the dessert, hence the name.

Banana Crisp

Unlike banana breads that require overripe fruit, banana crisps need the bananas to be just ripe.

This is a makeshift banana crisp recipe that I improvised with ingredients that I already have on hand when I was struck with one of my cravings for something sweet again.

Check it out:

Ingredients:

Banana Crisp

  • 4 bananas sliced into thin circles
  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 cup instant oats (my substitute for rolled oats)
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 4 tbsp butter, softened

Procedure:

To make the topping,combine the flour, sugar, oats, cinnamon and salt a medium bowl. Add in the softened butter and work the mixture with your hands or a whisk until crumbly. Set aside.

Evenly distribute the banana slices into two cake tins. Cut up some of the bananas to fill in the smaller spaces in between slices.

Sprinkle the topping mixture over the bananas, enough to cover the fruit.

Place inside the oven pre-heated at 205 deg C (400 deg F) and bake for ten to twelve minutes until the topping becomes firm and gets a golden brown color.

Serve while still warm from the oven.

Banana Crisp

Banana Crisp

Enjoy as is or topped with vanilla ice cream (see my recipe for Homemade Vanilla Ice Cream).

Banana Crisp

Banana Crisp

Banana Crisp

Banana Crisp

Try this recipe out and let me know what you think.

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Homemade Vanilla Ice Cream

Hey, foodie!

Come on, let’s list the uses for vanilla ice cream!

  • A dessert on its own
  • A topping for dessert pies and crumbles
  • The thing that floats in a root beer float
  • The thing that makes milk shakes extra decadent
  • The thing that’s sandwiched when you typically make ice cream sandwiches

I’m sure there are lots more that good ole’ plain vanilla ice cream can contribute to the enjoyment of foodies everywhere.

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Surprisingly, I’ve been having trouble finding vanilla ice cream in my neighborhood grocery and convenience stores the past few days. And with the modified enhanced community quarantine just around the corner, I can be sure that ice cream deliveries to these local stores will be delayed.

This is quite unfortunate as I have hankering for pies and shakes that include this treat.

Since necessity is the mother of invention, I decided to make vanilla ice cream myself.

Here’s how:

Homemade Vanilla Ice Cream

Ingredients:

  • 1 cup heavy cream
  • 1/2 cup milk + 1/2 cup all-purpose cream (my substitute for the 1 cup half-and-half that the original recipe called for)
  • 1/2 cup sugar
  • 1 tbsp vanilla

Procedure:

Combine the milk, all-purpose cream, sugar and vanilla in a bowl. Mix until well blended.

In a separate bowl, whip the heavy cream until it begins to double in volume or form stiff peaks.

Mix in the vanilla mixture until well combined.

Freeze overnight.

Now, I have vanilla ice cream ready to use for pies and milkshakes!

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Try this recipe out for yourself!

Banana Crisp

Homemade Vanilla Ice Cream

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Sausage Pasta with The Saucier’s Creamy Sundried Tomatoes

Today, I was faced with a Mommy Problem: What do you do when dinner time is near and all that’s left in your freezer are some Hungarian sausages?

How did I get to this state? Well, I blame it on the quarantine… and, okay, on me too.

I thought I stocked the ref with two week’s worth of meats for the fam’s ulam, but apparently, I was one day short. Here’s the thing: during the quarantine, my city imposed specific market days when residents of a certain area can go to the wet markets or grocery stores to restock on food items.

When is our area’s next market day? Tomorrow. When did we run out of beef, pork or chicken for our ulam? Today.

Yikes!

Fortunately, I espied a package of Hungarian sausages and some fusili pasta that I bought at the nearest Landers branch during my last grocery run. Plus, a friend of mine recently sent me a bottle of Creamy Sundried Tomato from The Saucier.

Sausage Pasta with Creamy Sundried Tomatoes

So I had an idea: why not make a Sausage Pasta using The Saucier’s Creamy Sundried Tomato?

In the culinary industry, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

As I discovered, if you have a bottle or two of The Saucier’s homemade and preservatives-free sauces and dressings, it’s like you have your very own saucier in your kitchen.

The Saucier

Sun-dried tomatoes, in case you’re wondering, are made by drying out ripe tomatoes in the sun after treating them with salt so that they lose most of their water content. This is a traditional way of preserving tomatoes in Europe, guaranteeing a steady supply that can be enjoyed and provide nutrition during the winter months. Sun-dried tomatoes also have a more intense sweet-tart flavor than fresh tomatoes, making their use popular across a variety of dishes throughout the world.

The Saucier’s Creamy Sun-dried Tomato is made of sun-dried tomatoes, cream, olive oil and spices, definitely no preservatives. Since it already has cream incorporated in the sauce, it saved me the effort of experimenting the ratio of cream to sauce that would have plagued me if what I had on-hand was just plain sun-dried tomato. Whew!

Sausage Pasta with Creamy Sundried Tomatoes

Wanna know how my bright idea turned out? Here’s the recipe I used:

Ingredients:

250 grams fusili pasta, cooked according to package instructions and drained well
5 links of Hungarian sausage, boiled for twenty minutes until cooked, then sliced thinly
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, finely minced
2 tbsp all-purpose flour
1 chicken bouillion cube, dissolved in 1 cup hot water (my substitute for 1 cup chicken broth)
1/2 cup The Saucier’s Creamy Sun-dried Tomato
1/4 cup grated Parmesan (apparently, I also ran out of this cheese, so I used the remaining half tablespoon of parmesan and substituted the rest with ordinary cheese)
1/4 tsp red pepper flakes
salt and pepper to taste

Procedure:

In a large saucepan or casserole over medium heat, melt the butter in the olive oil. Add the garlic, and cook for up to two minutes, stirring frequently until fragrant.

Whisk in the flour for one minute until it turns light brown, then gradually whisk in the chicken broth whisking constantly for up to two minutes until the flour is well incorporated into the broth.

Stir in the creamy sun-dried tomato, cheese and red pepper flakes. Season with salt and pepper.

Stir in pasta and sausage until these are well-coated with the sauce.

The resulting pasta dish is rich in taste and has a creamy texture.

Sausage Pasta with Creamy Sundried Tomatoes

Well, if the emptied-out casserole and the happy faces of my fam are any indication, I would say this makeshift dinner was a success, thanks in large part to the new and wonderful flavors introduced by The Saucier’s Creamy Sundried Tomato.

Sausage Pasta with Creamy Sundried Tomatoes

Sausage Pasta with Creamy Sundried Tomatoes

Sausage Pasta with Creamy Sundried Tomatoes

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger (more on this coming soon!), visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.

The Saucier

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Homemade Avocado Ice Cream Cake

Relief from this summer’s oppressive heat and humidity is few and far between.

It makes me want to cool down with some frozen treat. How about you?

Well, since I recently learned how to make homemade ice cream, I set about learning how to add a twist to it: make it into a cake!

And of course, I just had to try it with my favorite fruit: the avocado!

Homemade Ice Cream Cake

This fruit has been having quite a resurgence lately, appearing in a variety of trendy and previously unheard-of dishes from toasts to pastas. However, the avocado’s real siren call to me is as a dessert. Its rich and creamy texture, as well as its earthy flavor make the avocado absolutely sensational when sweetened, making it a great showcase ingredients for desserts such as this homemade avocado ice cream cake.

It turned out to be so easy!

Ingredients:

For the crust:

2 cups crushed Christia toasted bread (can be replaced by an equal amount of crushed Graham crackers)
1 stick of softened butter
3 tbsp white sugar

For the ice cream:

1 cup avocado puree (made by pureeing the flesh of two ripe avocados in a blender)
1 300ml can of condensed milk
2 cups heavy whipping cream

Procedure:

In a bowl, combine the crushed Christia toasted bread, butter and sugar. Press the crumb mixture onto the bottom of two 6″ x 2″ cake tins then set aside.

Homemade Ice Cream Cake

In another bowl, mix together the avocado puree, the condensed milk and heavy cream at low speed until the ingredients are well-combined and the mixture begins to thicken.

Increase the mixer speed to medium and continue mixing until the mixture forms stiff peaks.

Transfer the mixture into the prepared cake tins, gently pressing the mixture into the containers and smoothing out the top using a spatula.

Freeze for at least six hours or overnight.

What you get is a wonderful creamy blend of avocado sweetness and crumbly buttery crust with each spoonful. My kids (and I!) absolutely love it!

Homemade Ice Cream Cake

Homemade Ice Cream Cake

Well, it sure looks like I’ve got new favorite dessert!

Homemade Ice Cream Cake

Plus, wouldn’t you know it! You can use this recipe to make other fruit-based ice cream cakes! You might need to adjust the amount of condensed milk you use depending on the native sweetness of the fruit you’re using. Check them out:

Mango!

Homemade Ice Cream Cake

Banana!

Homemade Ice Cream Cake

Strawberry!

Homemade Ice Cream Cake

If ever you need to bring dessert to a potluck party or want to give out ice cream cakes as gifts, you know you can always whip ’em up in a jiffy.

Which fruits would you like to make into homemade ice cream cakes? Try this recipe with your favorite fruit and let me know how it turns out.

PS: Truth be told, the recipe originally called for Graham crackers but after scouring through three supermarkets looking for this out-of-stock item, I decided to use Christia toasted bread as a substitute. It had a buttery flavor and a more crumbly texture that went well with the ice cream. Still, if you want a more conventional crust for your ice cream cake, you may opt to stick to the crushed Graham crackers.

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other recipes: