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No- churn mango berry ice cream

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Servings: 4 servings
Ingredients Method

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

Method
 

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