Lazy Ice Cream | Cup of Jo

There is really nothing as fresh and delicious as homemade ice cream. I can’t tell you how many times I have almost bought an ice cream manufacturer. But I have always retreated in the last second, when I realize that I am never I will remember putting that bowl in the freezer 24 hours before. And I don’t know about you, but when I’m in humor for ice cream, I don’t want to wait a day and a half.

Fortunately, this recipe without agitation, which I discovered a very late and very hot night last summer, takes approximately 20 minutes and only requires a food processor (or a resistant blender). I call this “lazy ice cream” because it tends to leave more as a soft and soft extra service than the classic type you would get from a store. But there is absolutely nothing halfway about the way he knows. I have made a lazy ice cream even when we have ice cream purchased at the store at home, it is so good.

Lazy ice cream
Approximately 3 cups

1½-2 cups of frozen fruit, such as raspberries, blueberries or mango
1 can of 14 ounces of sweetened condensed milk (it will only use approximately half)
½-1 cup thick cream

Gather your ingredients and configure the food processor. If you remember, paste the cream in the freezer while the processor is together. This is not mandatory, but it is worth having extra cold cream.

Pour your fruit in the processor and quickly sprinkle the condensed milk on the top, starting with just a couple of tablespoons. Pour the cream, starting with only half a cup. Now pulse! The mixture will join quite fast, so look at her closely. Just when it starts to look uniform, pause to try. Do you need more cream? Add another cup room. Do you need more sweetening? Sprinkle in another tablespoon of condensed milk. Press again until everything is combined, then try and adjust as necessary. You can do this once or twice, adding a cup of cream and approximately half can of condensed milk. More than that and you will end with a very cold and delicious pudding, which is great, but not frozen.

Serve immediately and save leftovers in a rectangular container in the freezer. If you can leave any night, the next day you can pick up the next day!

Note: In my experience, this works best with frozen raspberries, blackberries or mango, but works with what you have. The key is to start pouring all the fruit, then add some cream and condensed milk at the same time.

Do you have a lazy but great recipe that I can add to my list? Bonus if it is cold!

PS: An elegant Cantaloupo lemonade that takes five minutes, a tomato sandwich of three ingredients and our vanilla ice cream flavor test.