There actually is nothing as contemporary and scrumptious as do-it-yourself ice cream. I can’t inform you what number of occasions I’ve nearly purchased an ice cream maker. However I’ve all the time backed out on the final second, realizing that I’m by no means going to recollect to place that churning bowl within the freezer 24 hours forward of time. And I don’t learn about you, however once I’m within the temper for ice cream, I kinda don’t need to wait a day and a half.
Fortunately, this no-churn recipe — which I found one very late, extremely popular evening final summer time — takes nearly 20 minutes and requires solely a meals processor (or sturdy blender). I name this “lazy ice cream” as a result of it tends to return out extra like an additional gentle soft-serve than the basic, scoopable type you’d get from a store. However there may be completely nothing half-hearted about the best way it tastes. I’ve made lazy ice cream even after we have already got store-bought ice cream in the home — it’s that good.
Lazy Ice Cream
Makes roughly 3 cups
1½-2 cups frozen fruit, like raspberries, blueberries or mango
1 14-ounce can of sweetened condensed milk (you’ll solely use about half)
½-1 cup heavy cream
Collect your substances and arrange the meals processor. When you keep in mind, stick the cream within the freezer whilst you’re placing the processor collectively. This isn’t obligatory, but it surely doesn’t harm to have further chilly cream.
Pour your fruit into the processor and rapidly drizzle the condensed milk on prime, beginning with solely a pair tablespoons. Pour the cream in, beginning with solely half a cup. Now pulse! The combination will come collectively fairly rapidly, so watch it carefully. Simply because it’s beginning to look uniform, pause for a style. Does it want extra cream? Add one other quarter cup. Does it want extra sweetening? Drizzle in one other spoonful of condensed milk. Pulse once more till every thing is simply mixed, then style and regulate as wanted. You are able to do this one or two occasions, including as much as a cup of cream and about half a can of condensed milk. Any greater than that and also you’ll wind up with a really chilly and scrumptious pudding — which is nice, simply not ice cream.
Serve instantly, and stash any leftovers in an oblong container within the freezer. When you handle to depart any in a single day, it’s going to certainly be scoopable the following day!
Word: In my expertise, this works greatest with frozen raspberries, blackberries, or mango — however work with what you’ve gotten. The secret’s to start out by dumping in all of the fruit, then including slightly cream and condensed milk at a time.
Do you’ve gotten a lazy-but-great recipe I can add to my roster? Bonus if it’s a chilly one!
P.S. An elegant cantaloupe lemonade that takes five minutes, a three-ingredient tomato sandwich, and our vanilla ice-cream taste test.
