Lazy Ice Cream | Cup of Jo

There really isn’t anything as fresh and creamy as homemade ice cream. They rarely tell me how many times I bought ice cream makers. But I always back out at the last moment and I Not once Don’t forget to put that baking bowl in the freezer 24 hours in advance. And I don’t know you, but when I’m in the mood for ice cream, I don’t want to wait a little a day and a half.

Luckily, this churn recipe, which discovered one of the very late, extremely hot nights last summer, takes around 20 minutes and requires only a food processor (or a sturdy blender). I call this “lazy ice cream.” Because it tends to come out like an extra soft soft serve than the classic scoop-easy kind you get from the store. However, there is absolutely nothing half-baked about how it tastes. Even when we already had store bought ice cream at home, I made lazy ice cream – it’s very good.

Lazy ice cream
Make approximately 3 cups

1½-2 cups of frozen fruit, including raspberries, blueberries, and mangoes
1 14 oz sweetened condensed milk can (you only use about half of it)
½1 cup heavy cream

Collect the ingredients and set up a food processor. If you remember, stick the cream in the freezer while you put the processor together. This is not necessary, but having extra cold cream is not harmful.

Pour the fruit into the processor, start with just two tablespoons and quickly drizzle the condensed milk on top. Start with just half of the cup and pour in the cream. Pulse now! The mixture is quickly combined, so take a closer look. Pause for taste, as it starts to look even. Need more cream? Add another quarter cup. Do you need to be sweeter? Drizzle on another spoonful of condensed milk. Pulse again until everything is combined, tasting and adjusting as needed. Do this one or two times and add it to a cream cup and about half a can of condensed milk. Beyond that, you end up with a very cold and delicious pudding. This is great, not ice cream.

Serve immediately and hide leftovers in a rectangular container in the freezer. If you can leave some night, it will certainly be easier to scoop the next day!

Note: In my experience, this works best with frozen raspberries, blackberries or mangoes, but it works with what you have. The key is to throw away all the fruit and then start by adding a small amount of cream and condensed milk at once.

Are there any lazy but great recipes that can be added to my roster? If it’s cold, it’s a bonus!

PS is a taste test of elegant melon lemonade, three iconic tomato sandwiches and vanilla ice cream, which takes 5 minutes.