There’s something magical about homemade ice cream, isn’t there? 🍦 But can we talk about the reality of owning an ice cream maker? I’ve been tempted more times than I can count, only to remember that I’d probably forget to freeze the bowl beforehand. And who wants to wait a day and a half for a sweet treat? Not me! Luckily, I stumbled upon a no-churn recipe that’s not only quick but also super easy to whip up. Let’s dive into this lazy ice cream adventure!
Why You Need This Lazy Ice Cream in Your Life
This no-churn lazy ice cream is what I like to call a “soft-serve dream.” It’s not your typical scoopable ice cream, but trust me, the flavor is out of this world! I discovered this gem during a sweltering summer night when I just couldn’t resist the call of something cold and sweet. It takes about 20 minutes, and all you need is a food processor or a solid blender. Seriously, it’s that simple! 🌟
What I love about this recipe is its adaptability. You can use any frozen fruit you have on hand. Raspberries, mango, blueberries—just throw them in and let the magic happen. Plus, even if you have store-bought ice cream in your freezer, this lazy version still calls my name every time. Who else feels this way? 😋
Gathering Your Ingredients
Let’s get to the good stuff. Here’s what you’ll need for roughly 3 cups of this delightful lazy ice cream:
- 1½-2 cups frozen fruit (like raspberries, blueberries, or mango)
- 1 14-ounce can of sweetened condensed milk (you’ll only need about half)
- ½-1 cup heavy cream
First things first, set up your food processor. If you’re feeling extra, pop the heavy cream in the freezer for a bit while you prep. It’s not essential, but a colder cream can make your ice cream even fluffier!
Creating Your Lazy Ice Cream
Now, the fun part! Toss your frozen fruit into the processor and drizzle some sweetened condensed milk on top—start with just a couple of tablespoons. Pour in half a cup of cream to kick things off. Then, pulse away! It won’t take long for everything to blend together, so keep an eye on it!
Once it’s looking pretty uniform, stop and taste it. Does it need more cream? Add another quarter cup. A little more sweetness? Drizzle in some more condensed milk. Pulse again until everything is well mixed. You can adjust as needed, but be careful not to overdo it, or you might end up with a yummy pudding instead of ice cream. No judgment here if that happens, though! 😉
Serve your lazy ice cream immediately for that soft-serve experience, or stash any leftovers in the freezer. If you manage to save some for the next day, it becomes scoopable—so it’s a win-win! 🎉
Tips and Tricks for the Best Results
In my experience, this lazy ice cream shines brightest with frozen raspberries, blackberries, or mango. But hey, use what you have! The key is to start with the fruit, then gradually add in the cream and condensed milk. It’s all about finding that perfect balance!
So, what do you think? Have you tried a lazy ice cream version before? I’d love to hear your thoughts and any cool recipes you might have to share! Bonus points if they’re cold and refreshing! 🥤💖
P.S. If you’re looking for more easy summer recipes, I’ve got you covered with cantaloupe lemonade that takes just five minutes, a three-ingredient tomato sandwich, and a fun ice cream taste test! Let’s keep this summer delicious!
