Lazy Ice Cream | Cup of Jo

There actually is nothing as contemporary and creamy as selfmade ice cream. I can’t let you know 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 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, highly regarded evening final summer season — 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 come back out extra like an additional mushy soft-serve than the basic, scoopable variety you’d get from a store. However there’s 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 elements and arrange the meals processor. When you keep in mind, stick the cream within the freezer when you’re placing the processor collectively. This isn’t necessary, however it doesn’t harm to have further chilly cream.

Pour your fruit into the processor and shortly 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 shortly, 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 the whole lot 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 should certainly be scoopable the following day!

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

Do you could have 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.