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Drinks and Desserts

May 16, 2017
6-Ways Ice Candy

DIFFICULTY: Easy

Makes around 4 to 6 ice candies per variant
Preparation time per variant: 15 minutes less the freezing time


Ingredients:

Mais con Yelo Ice Candy:
1 cup milk, divided
1 tablespoon cornstarch
½ cup cream of corn
⅛ cup sweet corn
1 teaspoon vanilla extract
2 tablespoons white sugar
2 tablespoons cornflakes

Ube Ice Candy:
1 tablespoon cornstarch
½ cup coconut milk
½ cup ube
2 tablespoons white sugar
½ cup milk
1 teaspoon vanilla extract

Mango Graham Ice Candy:
1 tablespoon cornstarch
1 cup milk
2 tablespoons white sugar
½ cup mango bits
½ cup crushed graham
1 teaspoon vanilla extract

Leche Flan Ice Candy:
1 tablespoon cornstarch
1 cup milk
1 ½ cup Leche flan, blended
1 teaspoon vanilla extract

Buko Pandan Ice Candy:
1 tablespoon cornstarch
½ cup coconut milk
2 tablespoons white sugar
⅛ cup small tapioca, cooked
⅛ cup smaller cubed pandan
1 teaspoon buko pandan extract
½ cup milk

Halo-halo Ice Candy:
1 tablespoon cornstarch
½ cup evaporated milk
½ cup milk
⅛ cup ube
2 tablespoons white sugar
⅛ cup sweetened red beans, minced
⅛ cup leche flan
⅛ cup pinipig, crushed
1 tablespoon small tapioca, cooked
1 teaspoon vanilla extract

Procedure:

Mais con Yelo Ice Candy:
1. In a saucepan over medium-low heat, combine cornstarch with 1/2 cup of milk and cream of corn. Stir until dissolved and until mixture thickens like syrup.
2. Pour mixture in a mixing bowl. Add sugar and stir until sugar dissolves. Let it cool down.
3. Add sweet corn, vanilla, cornflakes, and 1/2 cup of milk. Stir thoroughly.
4. Pour mixture in desired container and freeze until set.

Ube Ice Candy:
1. In a saucepan over medium-low heat, combine cornstarch with the coconut milk and ube. Stir until dissolved and until mixture thickens like syrup.
2. Pour mixture in a mixing bowl. Add sugar and stir until sugar dissolves. Let it cool down.
3. Add the milk and vanilla. Stir thoroughly.
4. Pour mixture in desired container and freeze until set.

Mango Graham Ice Candy:
1. In a saucepan over medium-low heat, combine cornstarch and milk. Stir until dissolved and until mixture thickens like syrup.
2. Pour mixture in a mixing bowl. Add sugar and stir until sugar dissolves. Let it cool down.
3. Add vanilla, mangoes, and graham. Stir thoroughly.
4. Pour mixture in desired container and freeze until set.

Leche Flan Ice Candy:
1. In a saucepan over medium-low heat, combine cornstarch and milk. Stir until dissolved and until mixture thickens like syrup. Let it cool.
2. Pour mixture in a mixing bowl and add leche flan, and vanilla. Stir thoroughly.
3. Pour mixture in desired container and freeze until set.

Buko Pandan Ice Candy:
1. In a saucepan over medium-low heat, combine cornstarch and coconut milk. Stir until dissolved and until mixture thickens like syrup.
2. Pour mixture in a mixing bowl. Add sugar and stir until sugar dissolves. Let it cool down.
3. Add tapioca, pandan jelly, buck pandas extract, and milk. Stir thoroughly.
4. Pour mixture in desired container and freeze until set.

Halo-halo Ice Candy:
1. In a saucepan over medium-low heat, combine cornstarch with evaporated milk, milk, and ube. Stir until dissolved and until mixture thickens like syrup.
2. Pour mixture in a mixing bowl. Add sugar and stir until sugar dissolves. Let it cool down.
3. Add red beans, leche flan, pinipig, tapioca, and vanilla extract. Stir thoroughly.
4. Pour mixture in desired container, and then freeze.