condensed milk Archives

Five-ingredient recipes

No-churn lemon ice cream

Afternoon tea

Coconut îles flottantes (floating islands)

15 minutes

Fridge dessert

Magic bars

45 minutes

Pancake recipes

Siba’s next-level pancake cake

40 minutes

Biscuit recipes

Condensed milk cookies with royal icing and edible flowers

12–15 minutes

Ice cream

Florentine and brown butter ice-cream sandwiches

15 minutes

Milk recipes

Condensed-milk potato salad

20 minutes

Berry recipes

Sweet cream with frozen berries

Bacon recipes

Potato salad

30 minutes

Pecan pebble ice-cream cake

Serves 10 to 12

Difficulty Easy

Prep Time 40 minutes, plus freezing time

Ingredients

2 cups thick cream
1 x 385 g can condensed milk
2 t instant coffee, dissolved in a little hot water and cooled
100 - 200 g Ooh La La pecan pebbles (or any nut brittle), crushed

Method

Beat 1 cup cream until stiff. Fold in half the condensed milk. Pour into a 28 x 10 cm loaf tin. Sprinkle over half the crushed pecan pebbles. Freeze for 20 minutes.

Beat the remaining cream until stiff, then fold in the remaining condensed milk and the coffee mixture. Pour the mixture over the partially frozen first layer and return to the freezer until set.

To serve, remove the cake from the loaf tin – wrap a hot tea towel around the tin so it comes out easily. Sprinkle the remaining crushed pecan pebbles over the cake. Serve with strawberries.

Discover more ice cream recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

No-bake cheesecake with blueberry coulis

No-churn lemon ice cream

Coconut îles flottantes (floating islands)

Magic bars

Siba’s next-level pancake cake

Condensed milk cookies with royal icing and edible flowers

Florentine and brown butter ice-cream sandwiches

Condensed-milk potato salad

Sweet cream with frozen berries

Potato salad

Granadilla tart with Italian meringue

Pecan pebble ice-cream cake

Pecan pebble ice-cream cake

Ingredients

Method