Blend milk, soda and 1 scoop of Chocolate ice cream together until smooth and foamy.

Pour blended mixture into a glass.

Add in a scoop of Chocolate ice cream.

Top with sliced chocolate. Ready to be served.

Heat up the milk in the microwave oven.

Melt one scoop of King’s Chocolate ice cream in microwave oven, set aside.

Put 2 scoops of King’s Chocolate ice cream in a bowl, whisk hot milk into it.

Pour melted King’s Chocolate ice cream (from step 2) to fill the bottom of the glass.

Slowly, pour in fresh milk and hot chocolate mixture (from step 3) into the middle of the glass. Fill up to ¾ full only.

Add in 1 scoop of King’s Vanilla ice cream into the glass.

Drizzle some melted chocolate ice cream on top.

Top with crushed peanuts and brown sugar. Ready to be served.

Put diced ripened papaya into the glass.

Add in a scoop of Coconut ice cream. Top with 1 teaspoon of honey.

Put diced watermelon into the glass.

Add in another scoop of Coconut ice cream. Top with 1 teaspoon of honey.

Place dried coconut slices on top.  Ready to be served.

Scoop Vanilla ice cream into a coffee cup.

Prepare Espresso.

Pour Espresso into the cup with ice-cream.

For Fried Banana, combine plain flour, corn flour, baking powder, cooking oil, and fresh milk then mix until smooth.

Fold in banana slices until evenly coated. Drop banana mixture into hot oil and fry until golden brown and crispy. Remove banana slices from oil and drain it over paper towel.

For Toffee Butterscotch sauce, place the brown sugar, butter, evaporated milk and King’s Raspberry Ripple ice cream in a saucepan.

Stir over medium heat until well combined. Add in coffee mixture and continue stirring until the sauce thickens slightly.

Remove the pan from heat. Drizzle the Toffee Butterscotch sauce over the banana slices and add a scoop of King’s Raspberry Ripple ice cream.

In a large bowl, combine fruit cocktail and dry pudding mix. Stir for 3 minutes.

Pour into pudding moulds of desired size. Let mixture stand for awhile until soft-set.

Place chilled pudding on serving plate. Top with some cocktail fruits.

Add in a scoop of Yam ice cream and decorate with mint leaves.

Freeze all fruits separately.

Once frozen, blend each cup of fruit cubes with King’s Vanilla ice cream individually.

For the banana cubes, blend with the King’s Vanilla ice cream and orange juice.

For the kiwi cubes, blend with the King’s Vanilla ice cream and 1 tablespoon of honey.

Place parchment paper onto a casserole pan.

Start with the banana mixture to form the bottom layer, freeze until it is firm.

For the second layer, pour the strawberry mixture and freeze it again.

For the next layer, pour the kiwi mixture and freeze it again.

Lastly, pour mango mixture and freeze until it is firm.

Before serving, cut into preferred serving size, squeeze some orange juice onto the terrine for a fresh touch, and top with chilled fruits.

For the dough, pour in glutinous rice flour and water into a large bowl. Stir the mixture until well combined, then start kneading it until the dough turns smooth and elastic.

Divide the dough into 3 containers and add different edible colouring to each containers respectively.

Pinch off a little dough and roll it into small balls. Make a hole in the middle using your thumb.

Fill a pot with water until is half full and place the glutinous rice balls into the water and wait for it to boil. Once the balls float up, dish them out and drain it over a paper towel.

For the sauce, pour in some palm sugar and water into another pot. Boil it until the palm sugar melts, then add in coconut milk and King’s Sweetcorn ice cream with a pinch of salt. Constantly stir the gravy to prevent coconut milk from curdling.

Place the glutinous balls on serving plate, pour over the sauce, sprinkle some granted coconut on top and it is ready to be served.

Melt the butter and mix all ingredients for the brownie mixture together.

Bake at 175˚C for 20 to 30 minutes in a 9 x 13 inch greased pan. Sliced into equal square portions.

Place brownie cake nicely onto serving plate. Add 1 scoop of Chocolate ice cream.

Drizzle chocolate sauce and top with cashew nuts.  Ready to be served.

Pour chocolate sauce and sweetened condensed milk together and stir well.

Prepare Espresso and mix with the blend from step 1.

Add fresh milk and continue to stir till mixture blend well together.

Fill serving glass with ¾ ice and pour in the blended mocha.

Top with a scoop of Cookies ‘n’ Cream ice cream.

Place bits of Oreo cookies on the ice-cream.

For the crepe, pour all ingredients for crepe batter into a bowl and whisk it until batter is not lumpy.

Heat up a non-stick pan and ladle some batter into the middle of the pan to make a thin layer crepe. Cook and flip it over until is done.

Prepare around 5-10 pieces. Once done, let it cool down to room temperature, place 3 scoops of King’s Choc ‘O’ Chips ice cream on a piece of Crepe, fold the left and right side over the filling and roll it up.

For the sauce, melt some butter over a pan and add in palm sugar, whipping cream and knotted pandan leaves.

Keep stirring it so the sauce does not burn and cook until it slightly thickens.

Dish out to cool in a bowl. Drizzle it over the crepe prepared and it is ready to be served.

In a mixing bowl, mix self-rising flour, beaten eggs and melted ice cream until well combined. Next, add in grated coconut and brown sugar to taste.

Pour a small amount of batter onto the pan.

When bubbles appear on surface and begin to break, flip the pancake over and cook the other side.

Remove the pancake from pan when it turns golden brown.