Ingredients

2 Cups of Chongos Zamoranos Tres Reyes chopped, without syrup

1 can of evaporated milk

1 can of half cream

1 can of condensed milk

3/4 cup of water

1 tbsp of vanilla essence

1 tsp ground cinnamon

Blend the evaporated milk, half cream, condensed milk, water, vanilla essence, ground cinnamon and 1 cup of the Chongos until you get a homogeneous mixture.

Place ½ cup of Chongos in small pieces into the palette molds, pour the mixture halfway of each mold, add the remaining ½ cup of Chongos and complete by pouring the rest of the mixture.

Freeze for at least 4 hours before unmolding.