How to Make Creamy 4-milk ice cream pie

Try the Four-Milk Frozen Cake and be amazed by its irresistible flavor. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Recipe Ingredients:

For the Four Milk Cream:

• 1 cup of heavy cream (200 ml)
• 1 cup of coconut milk (200 ml)
• 1 ⅔ cups of whole milk (400 ml)
• 1 can of sweetened condensed milk
• 3 tablespoons of cornstarch
• 4 tablespoons of powdered milk

For the Crunchy Crumble:

• 2 cups of milk cookies (200 grams)
• 2 tablespoons of melted butter

For the Topping:

• 1 cup of whipped cream (200 ml)

Instructions:

Four-Milk Cream:

First, in a saucepan, combine the condensed milk, cornstarch, and heavy cream, stirring well until the cornstarch is fully dissolved.

Then, add the coconut milk, whole milk, and powdered milk. Next, stir until the mixture becomes smooth. After that, cook over medium heat, stirring constantly, until it thickens to a syrup-like consistency. Once done, turn off the heat and let it cool.

Crunchy Crumble:

Initially, crush the milk biscuits in a food processor or blender until you achieve a crumbly texture. Then, transfer to a bowl and mix with the melted butter until the mixture becomes moist. Set aside.

Assembling the Pie:

First, in a glass dish approximately 10 x 7 x 2.5 inches, spread ⅓ of the four-milk cream on the bottom. Next, add half of the crumble, pressing lightly. After that, spread the remaining cream, leveling it evenly. Finally, top with the remaining crumble, saving a small portion for decoration.

Topping:

Spread the whipped cream evenly over the pie. Finishing off, sprinkle the remaining crumble on top and, if desired, decorate with white chocolate shavings.

Final Steps and Storage:

Refrigerate for at least 4 hours to set. Serve chilled. The pie can be stored in the refrigerator for up to 3 days.

Extra Tip:

• Add fresh red berries for decoration to give it a festive touch.