Hi bloggers and food lovers! The weather lately has been hotter than usual, hasn’t it? Today I’m going to share a recipe for a cold, sweet treat that’s perfect for this kind of weather. Usually eaten with bread, this dish is quite popular where I live. Okay, let’s get right to it.

Ingredients:

• 2 tbsp cornstarch
• 5 tbsp granulated sugar
• 65 ml coconut milk
• 500 ml milk
• 1/4 tsp salt
• 1/2 tsp steamed cake emulsifier
• matcha powder
• cocoa powder
• Cookies & Cream cookies
• food coloring
• white bread

Instructions:

• Put the cornstarch in a saucepan

• Add the sugar and salt to the saucepan

• Add the coconut milk to the saucepan

• Pour the milk into the saucepan

• Stir all the ingredients until well combined

• Turn on the heat, then cook over low heat, stirring constantly, until the ice cream mixture thickens and comes to a boil

• Turn off the heat and let the ice cream mixture cool
  

• Once cooled, transfer it to a container and place it in the freezer for at least 6 hours

• After 6 hours, remove it and transfer the ice cream to a bowl

• Add the steamed cake emulsifier to it

• Mix the ice cream mixture until thick and fluffy

• Divide the ice cream into several portions

• Add the cookies and cream cookies, matcha powder, and cocoa powder to the ice cream, then stir until well combined

• Freeze each portion of ice cream in a container overnight

• Once frozen, cut the ice cream into squares the size of a slice of white bread

• Serve chilled

• Singapore ice cream sandwich homemade are ready to eat