Homemade Beso de Angel ice cream, a creamy blend of cherry, almonds, and crushed strawberry wafer cookies, made with lactose-free milk for those with lactose sensitivity.
Combine Good Moo’d Lactose Free 2% Reduced Fat Ultra-Filtered Milk, evaporated milk and sugar in a medium saucepan over medium-low heat. Stir constantly to dissolve sugar and bring to a low simmer. Turn off heat and stir in sweetened condensed milk. Set aside to cool.
Stir in cherries, syrup, almonds and chopped cookies. Transfer to a loaf pan, cover with plastic wrap and chill for 3 hours. Scrape with a fork and return to freezer. Chill for 3 more hours to overnight or until firm. Serve.
