There actually is nothing as contemporary and scrumptious as home made ice cream. I can’t inform you what number of instances I’ve virtually purchased an ice cream maker. However I’ve at all times 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 find out about you, however after I’m within the temper for ice cream, I kinda don’t wish 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 tender soft-serve than the traditional, scoopable variety 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 once 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 components and arrange the meals processor. When you bear in mind, stick the cream within the freezer when you’re placing the processor collectively. This isn’t obligatory, nevertheless it doesn’t damage to have further chilly cream.
Pour your fruit into the processor and rapidly drizzle the condensed milk on high, 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 intently. 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 all the things is simply mixed, then style and alter as wanted. You are able to do this one or two instances, 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 go away any in a single day, it’ll certainly be scoopable the following day!
Notice: In my expertise, this works greatest with frozen raspberries, blackberries, or mango — however work with what you’ve got. The secret’s to start out by dumping in all of the fruit, then including just a little cream and condensed milk at a time.
Do you’ve got a lazy-but-great recipe I can add to my roster? Bonus if it’s a chilly one!
P.S. A chic cantaloupe lemonade that takes 5 minutes, a three-ingredient tomato sandwich, and our vanilla ice-cream style take a look at.
