Good for 8 persons


Less than ₱300


  • 1 ½ cup MY San Crushed Honey Grahams
  • 2 tablespoons sugar
  • ¼ cup softened butter
  • 1 pint mantecado ice cream
  • ½ cup condensed milk
  • 5 egg yolks
  • 5 egg whites
  • 2 tablespoons sugar
  • 1 teaspoon cream of tartar



    PREPARE CRUST - Combine MY San Crushed Grahams, sugar and softened butter, then press mixture into an 8x8 inch square container. Place the container in the freezer for 10 minutes.


    ICE CREAM LAYER - Allow ice cream to slightly soften at room temperature, then spread on top of the graham crust. Place in the freezer for at least 30 minutes.


    YEMA LAYER - Mix condensed milk and egg yolks in a small sauce pan using a whisk and cook over low heat until slightly thickened. Allow to cool in the refrigerator. Once cool, spread yema mixture over the ice cream layer. Return back to the freezer to avoid melting of the ice cream.


    BAKE MERINGUE - Preheat the oven to 350°F and line the bottom of an 8x8 pan with parchment paper. Using a hand mixer, whip egg whites until fluffy. Slowly add sugar and cream of tartar, then whip until stiff peaks form. Pour meringue into the pan and spread using a spatula to flatten. Create lines on top by using a fork. Place pan in the oven and bake for 10 minutes.


    FREEZE AND SERVE - Allow to cool then place meringue on top of the yema. Return to the freezer and serve cold.

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