3 great ways with condensed milk

Always on hand, rich, delicious and creamy!

Coconut and Caramel Ice-Cream Sandwiches

1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.

2 Line base of prepared pan with half the wafers.

3 Beat cream, coconut cream and condensed milk in a large bowl of an electric mixer until thick and soft peaks form. Fold in raspberries and coconut. Pour over wafers in pan.

4 Dollop caramel over top. Using a flat-bladed knife, swirl through cream mixture. Arrange remaining wafers over top, in the same direction as the wafers on the base. Cover with plastic wrap. Freeze overnight.

5 Use baking paper to lift ice-cream out of pan. Following the shape of the wafers, cut into sandwiches. Place on a tray lined with baking paper. Drizzle with extra caramel. Freeze for 1 hour, or until ready to serve.

TIP

The wafers we used are available in an 80g packet from supermarkets. They will soften slightly once frozen.

Lemon Meringue Fudge