No-Churn Mango-Berry Ice Cream

Name: No-Churn Mango-Berry Ice Cream
Total time: 4 h 10 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb. frozen raspberries; 1/2 lb. frozen mango; 1/2 c. sweetened condensed milk (7 ounces); 1/2 tsp. kosher salt

By The Good Housekeeping Test KitchenPublished: Jun 5, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

4 hrs 10 mins

Cal/Serv:

230

Jump to recipe

Mix three ingredients together for a frozen treat that's as easy as the store-bought version.

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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

Directions

1. Step 1In food processor, pulse fruit, scraping side of bowl often, until finely chopped and fluffy.
2. Step 2Add sweetened condensed milk and salt and pulse, occasionally scraping side of bowl, until mixture is smooth and whirring around blade in continuous wave.
3. Step 3Transfer 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.

Nutritional Information (per serving): About 230 calories, 3.5 g fat (2 g saturated), 5 g protein, 290 mg sodium, 51 g carbohydrate, 8 g fiber

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