Ingredients
2 cups (480 ml) whole milk
½ cup (100 g) sugar
1 tsp vanilla extract
Ice candy bags or molds
Method
1. Combine milk and sugar in a bowl.
2. Stir until the sugar dissolves completely.
3. Add vanilla extract and mix well.
4. Pour the mixture into ice candy bags or molds.
5. Leave a little space for expansion.
6. Seal the bags tightly.
7. Arrange flat in the freezer.
8. Freeze for 6–8 hours or overnight.
9. Serve frozen.
Tips
Use full-fat milk for a creamier texture.
Chill the mixture before freezing for faster setting.
Chocolate Ice Candy
Ingredients
2 cups (480 ml) whole milk
¼ cup (25 g) cocoa powder
½ cup (100 g) sugar
1 tbsp cornstarch
2 tbsp water
Method
1. Mix cocoa powder, sugar, and milk in a saucepan.
2. Heat gently while stirring.
3. Mix cornstarch and water into a slurry.
4. Add the slurry to the milk mixture.
5. Cook until slightly thickened.
6. Cool completely.
7. Pour into ice candy bags or molds.
8. Seal and freeze overnight.
9. Serve frozen.
Tips
Stir well to prevent cocoa lumps.
Add chocolate chips for extra richness.
Strawberry Ice Candy
Ingredients
2 cups (480 ml) milk
1 cup (150 g) strawberries, blended
½ cup (100 g) sugar
Method
1. Blend strawberries until smooth.
2. Mix strawberry puree, milk, and sugar.
3. Stir until the sugar dissolves.
4. Strain if a smoother texture is desired.
5. Pour into ice candy bags or molds.
6. Seal tightly.
7. Lay flat in the freezer.
8. Freeze for 6–8 hours or overnight.
9. Serve frozen.
Tips
Use ripe strawberries for the best flavor.
