We've been hearing about the latest rave on "Frozen Brazo de Mercedes". After the gasoline cakes, this seemed to be the most talked about dessert in town. We haven't tried any of the popular ones - the Camaro's neither the Ange's nor Ana Marcos' which was featured in Food Magazine's August issue. So instead of buying from any of these, we've just decided to make our own version. (why not?!) By the way, thanks to ourawesomeplanet site for providing a good description of the product, we were able to deduce our own recipe. We just hope ours is parity if not better with what's in the market. You might want to try the recipe to find out and let us know your experience. Happy Baking!


Preparation time: 30 mins

Cooking time: 45 mins

Serves 15


2 200g packs Honey Graham Crackers, crushed (MY San)
2 tbsps granulated sugar
1/3 cup melted butter (Anchor, unsalted)
1 gal Vanilla Ice Cream (Magnolia)

1 can condensed milk (Milkmaid)
1 tsp vanilla
8 egg yolks
2 tbsps butter (Anchor, unsalted)

8 egg whites
1 tsp cream of tartar
1 cup sugar
1 tsp vanilla

1. Prepare the graham base by mixing the crushed graham crackers, sugar and melted butter in aluminum pan or any baking dish. Add ice cream on top of the base and put in the freezeer for a while.

2. Do the filling: Combine egg yolks and condensed milk. Cook on top of a double boiler, continue cooking until thick or of spreading consistency. Add butter and vanilla. Blend well, set aside and allow to cool.

3. Do the Meringue: Beat egg whites and cream of tartar in high speed mixer until it stands in peaks. Add 1 cup of sugar gradually, beating continuously. Flavour with vanilla. Mixing is done when a smooth, grain free and shiny meringue is achieved. Spread meringue onto wax paper lined cookie sheet. Bake at 350°F for 13 - 15 mins.

4. Layer the cake: Spread the custard filling on top of the previously prepared graham-ice cream base then top with Meringue. Put in a freezer for 1 - 2 hours before serving.

Baking tips: If you want a cheesier and creamier version, you may use cheese or manticado ice cream (although we find this too sweet and satiating) that's why we significantly preferred plain vanilla ice cream for a more balanced, less sweet, more enjoyable profile. You may also double the amount of filling if you're a fan of custard and you want a thicker layer of it.


Hi Sherra!! I read about Frozen Brazo at OAP also. Haven't tried it though. Somebody gave us a very delicious version for Christmas. The thing is, walang info on who made it. Masubukan nga itong recipe mo :)
Sherra said…
Hi Cookie,

Thanks for dropping by. Yeah, try the recipe and let me know what you think. You can adjust each layer based on your liking.

Happy baking! :-)
nikcreate said…
wow ang galing! I'm going to try this! brazo de mercedes is one of my favorite dessert + ice cream wow! a must try!
Anonymous said…
nice...what sugar did you use for the meringue..confectioners or regaular granulated sugar?tnx...
Anonymous said…
Thanks so much for sharing this recipe, I was craving frozen brazo and live abroad so it's not available. I made it yesterday and it came out delicious!!!
Anonymous said…
Finally,was able to get this recipe. Will surely try it out. Thanks
Anonymous said…
To those who tried the recipe how was it?
Simone said…

i would really like to try to make this...the problem is....the recipe doesnt say what kind of pan should be used in making the it a cookie sheet? 8x12 rectangular pan? 8x8 square pan? a jelly roll? big of a container would this recipe yield?
Sherra said…
Hi Simone,

You can use jelly roll. The photo above shows the size of the container this recipe can fill. Happy Baking!
Anonymous said…
can you use an 8x8 pan instead?

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