Lazy Ice Cream | Cup of Jo

There actually is nothing as contemporary and creamy as home made ice cream. I can’t inform you what number of occasions I’ve virtually 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 find out about you, however after 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 mushy soft-serve than the basic, scoopable sort you’d get from a store. However there’s completely nothing half-hearted about the way in which 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. Should you keep in mind, stick the cream within the freezer whilst you’re placing the processor collectively. This isn’t obligatory, however 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 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 alter 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. Should you handle to go away any in a single day, it can certainly be scoopable the following day!

Observe: In my expertise, this works greatest with frozen raspberries, blackberries, or mango — however work with what you may have. The secret is to start out by dumping in all of the fruit, then including a bit cream and condensed milk at a time.

Do you may have 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.