🍫 Gourmet Brigadeiro Ice Cream

Ingredients:

• 1 can sweetened condensed milk (395g)

• 4 tablespoons cocoa powder

• 1½ cups milk

• Chocolate sprinkles to taste (use a high-quality brand to prevent melting)

Instructions:

1. In a blender, mix all ingredients except the chocolate sprinkles until smooth.

2. Place about 1 tablespoon of sprinkles into each ice cream bag.

3. Using a funnel, pour the liquid mixture into the bags.

4. Leave some space at the top of each bag to tie and seal.

5. Tie the ends securely and place the bags in the freezer until fully frozen.

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🍓 Gourmet Nido Milk Ice Cream with Strawberry

Ingredients:

• 1 can or box of milk (use the condensed milk can for measurement)

• 4 tablespoons Ninho powdered milk

• Chopped strawberries to taste

• 1 box of heavy cream (200g)

• 1 can or box of sweetened condensed milk (395g)

Instructions:

1. Add all ingredients except the strawberries into a blender.

2. Blend until smooth. Set aside.

3. Place chopped strawberries into the bottom of each ice cream bag.

4. Fill the bags with the blended mixture (don’t overfill).

5. Tie the tops securely and freeze overnight.

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🍹 Gourmet Passion Fruit Ice Cream

Ingredients:

• Pulp from 3 passion fruits (save a few seeds for decoration)

• 500 ml milk

• ½ can sweetened condensed milk

• ½ can sour cream

• Sugar to taste

Instructions:

1. Scoop out the passion fruit pulp and set aside a few seeds for decoration.

2. Add all ingredients except the seeds into a blender.

3. Blend until creamy and smooth.

4. Optional Tip: Add a few seeds to each bag before pouring in the mixture – this gives a beautiful visual effect.

5. Using a funnel, fill the bags with the mixture.

6. Tie the tops and freeze until solid.

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🍦 Gourmet Ice Cream with Chocolate Cone Effect

Ingredients:

• 500 ml milk

• ½ can sweetened condensed milk

• 1 glass coconut milk (200ml)

• 1 packet shredded coconut

• 500g melted high-quality chocolate

Instructions:

1. In a blender, combine the milk, sweetened condensed milk, coconut milk, and shredded coconut.

2. Blend for about 2 minutes. Set aside.

3. Pour the melted chocolate into a piping bag or a clean plastic bag with the tip cut off.
   Tip: A ketchup-style squeeze bottle works too!

4. Fill about 2 fingers’ height of each ice cream bag with melted chocolate (approx. 20g).

5. Squeeze the bag to spread the chocolate around the inside, leaving the top clean for tying.
   Tip: Avoid air bubbles for a smooth finish.

6. Insert a funnel into the bag and quickly pour in the blended liquid mixture in one go.
   Note: The trick here is speed—chocolate on the outside, liquid on the inside!

7. Tie the bags and freeze for at least 4 hours or until solid.