No-Churn Mango Berry Ice Cream
No- churn mango berry ice cream
Ingredients
- 1 1/2 lb frozen raspberries
- 1/2 lb frozen mango
- 1/2 cup sweetened condensed milk (7 ounces)
- 1/2 tsp kosher salt
Instructions
- In food processor, pulse fruit, scraping side of bowl often, until finely chopped and fluffy.
- Add sweetened condensed milk and salt and pulse, occasionally scraping side of bowl, until mixture is smooth and whirring around blade in continuous wave.
- Transfer mixture to 9- by 5-inch loaf pan. Freeze, uncovered, until set, about 4 hours. If not serving immediately, cover tightly with plastic wrap and freeze up to 2 weeks. Makes about 5 cups.
