Fun Ways with Condensed Milk

Calling all corn fans -this no-churn ice cream is like sunshine in a bowl. Start by placing a 9 x 5-inch loaf pan in the freezer. Then cut kernels off 3 freshly grilled corn cobs and place the rest in a medium sauce, 1 ½ cups of 35% cream, ½ vanilla bean pod and seeds, and bring to a simmer. Remove from heat and let sit for 10 minutes. Transfer mixture to a medium bowl and refrigerate until completely chilled – about 2 hours. Strain the chilled corn cream and whisk in the condensed milk. In a separate bowl, whisk 1 ½ cups of 35% cream until stiff peaks form. With the machine running on low speed, gradually pour in the corn cream mixture just until combined. Pour into the chilled loaf pan and cover tightly. Freeze for 6 hours or until firm. Then scoop, serve, and prepare for serious summer vibes.

A true East Coast mash-up – this Donair sauce for lobster rolls is a great way to use your condensed milk. Make the sauce by mixing 1 can of condensed milk, 1/3 cup white vinegar, 1 tsp of garlic powder and a pinch of salt together in a bowl. Toast top-split hot dog buns, then spread a thin layer of Donair sauce inside the buns. Add cooked lobster meat, diced tomato and white onion, and top with a drizzle of the sauce. It’s sweet, tangy, and totally craveable!

Lemonade just got a creamy, cloud-like glow up! This Pink Whippet Strawberry Lemonade is equal parts refreshing and indulgent. To make: blend 2 oz lemon juice, 3 oz of strawberry-flavoured soda, 1 oz condensed milk, 2 oz of heavy cream, 4 ice cubes, and 3 large ripe strawberries. Blitz on high for 90 seconds or until you reach a smooth consistency. Pour into a large highball glass and top with whipped cream and 1 fresh strawberry (because why not be a little extra?) One sip in and you’ll get that classic lemonade tang, followed by a silky, creamy finish that feels like dessert and refreshment all in one.