Ingredients:
Group A
Cocoa powder – 60g
Icing sugar – 80g
Pinnacle Instant Custard – 80g
Group B
Full Cream Milk – 400g
Condensed Milk – 60g
Group C
Mauri Non Dairy Whip Topping – 400g
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Baking Step:
- Using whisk, whip up Group C until firm.
- Combine Group A and mix well.
- Add in Group B, mix well until homogenous.
- Fold in whipped cream until well combined.
- Freeze for at least 4 hours or overnight.
