Type what you have

Ingredients

• ✓ sweetened condensed milk
• snow
• vanilla extract

Instructions

1. 1 Mix snow, sweetened condensed milk, and vanilla in a bowl until well combined.

By sparrow

Ingredients

• ✓ sweetened condensed milk
• half-and-half
• milk
• egg
• white sugar
• vanilla extract

Instructions

1. 1 Beat half-an-half, milk, sweetened condensed milk, and eggs together in a bowl on low mixer speed; slowly add sugar while continuously beating, followed by vanilla extract.
2. 2 Pour milk mixture into ice cream maker's container and freeze according to manufacturer's directions.

By davidcy1121

Ingredients

• ✓ sweetened condensed milk
• popcorn
• brown sugar
• corn syrup
• butter

Instructions

1. 1 Place popcorn into a large bowl. Shake the bowl and toss gently until unpopped kernels sink to the bottom. Discard unpopped kernels.
2. 2 Combine brown sugar, corn syrup, and butter in a saucepan over medium-high heat. Cook, stirring constantly, until mixture reaches the soft-crack stage. To test, the temperature should be between 270 to 290 degrees F (132 to 143 degrees C) and a small amount of syrup dropped into cold water should form hard but pliable threads.
3. 3 Remove from the heat. Carefully pour condensed milk into the saucepan and stir until smooth.
4. 4 Pour 1/4 of the caramel at a time over popcorn, stirring well after each addition.
5. 5 Let cool for at least 10 minutes before serving.

By Aubry Canales

Ingredients

• ✓ sweetened condensed milk
• honey graham cracker
• semisweet chocolate chip
• butter
• vanilla extract
• miniature marshmallow

Instructions

1. 1 Line an 11x7-inch baking dish with parchment paper. Sprinkle 1/2 of the crushed graham crackers on the bottom of the dish. Set aside.
2. 2 Melt chocolate chips, condensed milk, butter, and vanilla in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Pour 1/2 of the melted chocolate mixture into the prepared baking dish; sprinkle 1/2 of the marshmallows over chocolate mixture. Repeat layers with remaining crushed graham crackers, chocolate mixture, and marshmallows.
4. 4 Chill in the refrigerator until solid, 3 hours to overnight.

By Melissa K

Ingredients

• ✓ sweetened condensed milk
• cream cheese
• egg
• lemon juice
• vanilla extract
• raspberry
• graham cracker crumb crust
• semisweet chocolate
• whipping cream

Instructions

1. 1 Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
2. 2 Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

By Allrecipes Member

Ingredients

• ✓ sweetened condensed milk
• cooking spray
• peanut
• peanut butter chip
• butter
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ sweetened condensed milk
• popcorn
• brown sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
3. 3 Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

By redamber

Ingredients

• ✓ sweetened condensed milk
• butter
• white sugar
• brown sugar
• sweet potato
• egg
• cinnamon
• nutmeg
• ginger
• clove
• baking mix
• baking mix
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
3. 3 Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
4. 4 Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

By Chef Jen

Ingredients

• ✓ sweetened condensed milk
• coconut oil cooking spray
• peanut butter
• graham cracker
• margarine
• semisweet chocolate
• toffee bit
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ sweetened condensed milk
• vegetable oil
• popcorn
• brown sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
2. 2 Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
3. 3 Pour caramel over popped corn and stir to coat.
4. 4 Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.

By Suzanne

Ingredients

• ✓ sweetened condensed milk
• oil
• all-purpose flour
• baking powder
• baking soda
• salt
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl. Stir in milk and condensed milk until smooth.
3. 3 Spoon batter into the hot oil and deep-fry until golden brown, 3 to 5 minutes.

By NormaJ

Ingredients

• ✓ sweetened condensed milk
• half-and-half
• heavy cream
• milk
• thai tea mix
• egg
• vanilla extract
• chocolate sandwich cookie

Instructions

1. 1 Heat 1 cup half-and-half, heavy cream, and milk in a saucepan over medium heat until begins to simmer, about 10 minutes; stir in tea mix and bring to a boil. Reduce heat to low; simmer 5 to 10 minutes.
2. 2 Beat egg in a bowl; whisk in about ¼ cup warm cream mixture, 1 teaspoon at a time. Whisk egg mixture back into cream mixture; cook until custard slightly thickened, about 1 minute. Strain custard through a cheesecloth-lined sieve into a bowl; discard tea leaves.
3. 3 Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into custard until well blended; cover the bowl with plastic wrap and chill in the refrigerator, 6 hours to overnight.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, mixing in ¾ crushed cookies when semi-solid. Fold in remaining ¼ cookies when ice cream reaches desired consistency. Serve immediately or transfer to an airtight container and freeze until firm.

By William Henderson

Ingredients

• ✓ sweetened condensed milk
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• cherry
• heavy cream
• evaporated milk
• heavy cream
• powdered sugar
• almond extract
• almond

Instructions

1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Ingredients

• ✓ sweetened condensed milk
• oatmeal
• all-purpose flour
• butter
• brown sugar
• baking soda
• salt
• peanut butter
• milk chocolate pieces

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir oats, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on.
4. 4 Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By yummyfood22

Ingredients

• ✓ sweetened condensed milk
• hot dog bun
• egg
• milk
• vanilla extract
• nutmeg
• marshmallow
• semisweet chocolate chip
• graham cracker
• milk
• miniature marshmallow
• miniature semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish.
2. 2 Arrange hot dog bun pieces on a baking sheet. Bake in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
3. 3 Beat sweetened condensed milk, eggs, ¾ cup milk, vanilla extract, and nutmeg together in a bowl.
4. 4 Transfer bun pieces to the prepared baking dish; pour milk mixture over top. Scatter 1 cup marshmallows and ¾ cup chocolate chips over top; let stand until milk mixture slightly soaked into buns, about 5 minutes. Sprinkle graham cracker crumbs over top.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 35 minutes.
6. 6 Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and incorporated; pour over bread pudding. Cool for 20 to 30 minutes.

By RMason84

Ingredients

• ✓ sweetened condensed milk
• cassava
• coconut milk
• butter
• egg
• white sugar
• salt
• vanilla extract
• lemon zest
• mozzarella cheese
• coconut milk
• all-purpose flour
• mozzarella cheese
• egg yolk

Instructions

1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Ingredients

• ✓ sweetened condensed milk
• maraschino cherry
• sprinkle
• vanilla extract
• salt
• confectioners' sugar
• heavy cream
• vanilla extract
• rum
• evaporated milk
• heavy cream
• aluminum foil
• almond extract
• vanilla extract
• milk
• granulated sugar
• cream of tartar
• egg
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Ingredients

• ✓ sweetened condensed milk
• water

Instructions

1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Ingredients

• ✓ sweetened condensed milk
• strawberry

Instructions

1. 1 Add strawberries to a cup and pour desired amount of sweetened condensed milk on top.

By Jackie

Ingredients

• ✓ sweetened condensed milk
• key lime juice
• lime zest
• vanilla cookie

Instructions

1. 1 Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
2. 2 Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
3. 3 Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

By Chris

Ingredients

• ✓ sweetened condensed milk
• evaporated milk
• lime
• mexican maria cookie

Instructions

1. 1 Beat sweetened condensed milk, evaporated milk, and lime juice together in a bowl with an electric mixer until well blended.
2. 2 Arrange a single layer cookies in the bottom of a small baking dish; cover with a layer of milk mixture. Repeat layers, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
3. 3 Cut into squares; garnish with lime zest.

By princesa

Ingredients

• ✓ sweetened condensed milk
• evaporated milk
• lemon juice
• mexican maria cookie

Instructions

1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Ingredients

• ✓ sweetened condensed milk
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
2. 2 In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
3. 3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
4. 4 Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

By JESSICADEZ

Ingredients

• ✓ sweetened condensed milk
• strawberry
• heavy cream
• granola
• whipped cream

Instructions

1. 1 Stem strawberries and slice lengthwise.
2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Ingredients

• ✓ sweetened condensed milk
• cantaloupe
• water
• ice cube

Instructions

1. 1 Add cantaloupe, water, and sweetened condensed milk to a blender; blend until smooth. Serve over ice.

By ethernandez

Ingredients

• ✓ sweetened condensed milk
• sour cream
• evaporated milk
• vanilla extract
• strawberry

Instructions

1. 1 Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
2. 2 Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

By Yoly

Ingredients

• ✓ sweetened condensed milk
• water
• rice
• sugar
• milk

Instructions

1. 1 Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ sweetened condensed milk
• white sugar
• egg
• vanilla extract
• whole kernel corn
• cream-style corn
• butter
• cornmeal
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Ingredients

• ✓ sweetened condensed milk
• white sugar
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
2. 2 Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
3. 3 Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
4. 4 Place jars in the water bath and set timer for 1 hour.
5. 5 Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
6. 6 Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

By registerednerd

Ingredients

• ✓ sweetened condensed milk
• graham cracker crumb
• butter
• banana
• whipping cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Make the dulce de leche: Place the unopened condensed milk can in a saucepan and add water until it comes halfway up the can. Bring to a boil over medium-high heat and cook for 3 hours, adding more water as necessary. Remove from the heat and let cool, 1 to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make the pie: Stir graham cracker crumbs and melted butter in a mixing bowl until well blended. Press crumb mixture evenly into a 9-inch pie plate.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove pie crust from the oven and cool on a wire rack, about 10 minutes.
5. 5 Open dulce de leche can and pour 1/2 of it (about 3/4 cup) over pie crust. Arrange 1/2 of the bananas in a single layer over dulce de leche. Repeat dulce de leche and banana layers once more.
6. 6 Beat cream in a mixing bowl with an electric mixer until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form.
7. 7 Spoon whipped cream over bananas. Chill pie for at least 1 hour before serving.

By Maria Padin