Homemade ice-cream

The P4 students in my school made ice-cream in class a couple of months ago as part of the Stellar curriculum. On hearing PM Lee’s announcement that the manufacture of ice cream will be halted during the Comprehensive Circuit Breaker period, I asked in the group chat for instructions.

There was a slight problem though. When everyone heard that there’s no more desserts like doughnuts and cakes for the next few weeks, the hoarding frenzy increased in intensity and I couldn’t get hold of the main ingredient, whipping cream.

The hub finally managed to find a 1 litre pack at a totally obscure minimart after weeks of hunting.

Here’s what you need to enjoy homemade ice cream. So far we made 2 batches over 2 days. Ez said these tasted like IKEA’s. Only better. He asked me to tell his teachers that he made ice-cream at home (implying that he finally got to do some stay home activities with me).

Ingredient list

  • 125ml of whipping cream
  • 1 tablespoon of fine sugar (you will get a smoother and creamier scoop if you add in more sugar)
  • 2 drops of vanilla essence
  • Chocolate chips / rainbow sprinkles / chocolate rice / crushed Oreo / blueberries as toppings

Add in a little bit of whipping cream first to the sugar and mix it well. Thereafter, fold in the rest of the whipping cream and stir some more. Add in 2 drops of vanilla essence and stir before capping it. I used the Avent food storage cups for convenience.

Because there ain’t a freezer in school, the kids had to put the above mixture in an airtight glass container before putting it in another container that’s filled with ice cubes and salt. Keep rolling the container around until the cream solidifies. Putting a dish towel under the container helps tremendously in soaking up the mess.

Science tip: Salt lowers the freezing point of water. When salt is added to ice, energy is drawn the water as the ice cubes melt, making it colder.

We got Ez and Lè meimei to go through the entire process so we could explain this concept. But unfortunately, they didn’t have the patience to continue rolling the container so we stuck them in the freezer and bathe them first instead. Bad idea as it meant they made a huge mess while eating their ice cream in pajamas. I would suggest you get your kids to try this out before nap time. That way, they can wake up to a dessert treat for tea break.

Today, we tried substituting sugar with a quarter sachet of hot chocolate powder to 125ml of whipping cream to get chocolate ice-cream. I think I’m too stingy as the colour is not dark enough. We will be trying other varieties soon. Some suggestions include, adding crushed Oreo to yield cookies and cream ice-cream or substituting the hot chocolate mix with 3-in-1 coffee powder for the adults. So many possibilities for a pack of whipping cream. No wonder it’s OOS everywhere.

Blueberry and chocolate rice

Mango Sago Recipe

It’s day 13 of Circuit Breaker, Singapore’s version of Not a Lockdown lockdown. We woke up to the news of the islandwide closure of Macdonald. The hub is bummed because his Mac delivery was canceled due to overwhelming demands.

To cheer him up, I decided that today is the day we try to make our own version of Mango Sago.

I got mangoes from Shengshiong, $0.99 each. The sign proclaimed that they were rainbow mangoes. Such a wonderful name so I’m sold immediately. Rainbow to chase away the gloom of No Macdonald till May the fourth.

I don’t know how to choose sweet mangoes, I went by colour. Yeah I’m superficial like that. I only took mangoes that had a rosy complexion and luckily, all of them were sweet.

Here’s what you need to yield around 1litre of mango purée.


  • 4 mangoes
  • 3/4 cup of sago
  • Half a can of evaporated milk
  • 100ml Coconut cream


  • Cut the mangoes into half so that each half is like a cup and no juice is wasted as you scrap out the flesh.

Rosy cheeked mango

  • Keep a little of each mango so you can cut it into small cubes for garnishing.

Sorry orange mango in orange bowl abit of an overkill

  • Cook the sago and rinse them in cold water when it’s done. A little white dot is perfectly fine as they will even out when hanging out in the bowl.
  • Blend the mango with evaporated milk

So yummy I can eat an entire bowl on its own
  • Layer the sago at the bottom, then the blended purée, coconut cream and finally garnish with excess sago and mango cubes.

It’s not perfect but it’s done by Ez

  • Finally just close both eyes and let the kids create their masterpiece aka make a glorious mess.

#stayhome #staysafe #cookon #huilaushan #mangosago #homemadedessert #nosugaradded