There really is nothing quite like the fresh, creamy taste of homemade ice cream. I can’t even count how many times I’ve flirted with the idea of buying an ice cream maker—only to back out at the last minute. Honestly, who remembers to put that churning bowl in the freezer 24 hours ahead of time? Not me. And when the craving hits, waiting a day and a half for ice cream feels like torture.
Enter lazy ice cream—a no-churn, no-fuss method that will satisfy your ice cream craving in about 20 minutes. I stumbled upon this technique one late, sweltering summer night, and it has since become a summer staple in our house. Unlike classic scoopable ice cream, this comes out more like an extra-soft soft-serve—but don’t let the texture fool you. The flavor is rich, creamy, and indulgent enough to make you forget all about store-bought tubs. I’ve made lazy ice cream even when we already had ice cream in the freezer—it’s that irresistible.
Lazy Ice Cream Recipe
Makes roughly 3 cups
Ingredients:
- 1½–2 cups frozen fruit (raspberries, blueberries, or mango work beautifully)
- 1 14-ounce can sweetened condensed milk (you’ll only use about half)
- ½–1 cup heavy cream
Instructions:
- Set up your food processor (or a sturdy blender). Optional: pop the cream in the freezer for a few minutes while you prep—it helps keep the mixture extra cold, though it’s not mandatory.
- Add your frozen fruit to the processor. Drizzle in a couple tablespoons of condensed milk to start.
- Pour in half a cup of heavy cream.
- Pulse the mixture until it begins to come together. Watch carefully; it happens fast.
- Pause and taste. Need it creamier? Add another 1/4 cup cream. Need it sweeter? Drizzle in a little more condensed milk. Pulse again and repeat as needed. You can add up to 1 cup of cream and about half the can of condensed milk. Adding more than that will yield a very cold, delicious pudding—still amazing, just not ice cream.
- Serve immediately for a soft, creamy treat. Store any leftovers in a rectangular container in the freezer. If left overnight, it firms up enough to scoop like traditional ice cream.
Tips & Tricks:
- Frozen raspberries, blackberries, and mangoes give the best texture and flavor, but feel free to experiment with whatever fruit you have on hand.
- The key to success is gradual mixing: add a little cream and condensed milk at a time, tasting as you go. This allows you to achieve the perfect balance of sweetness, creaminess, and fruit flavor.
- Serve as-is, or top with chocolate chips, toasted coconut, or a drizzle of honey for an extra-special summer dessert.
This lazy ice cream is perfect for hot nights when you need something sweet, cold, and satisfying without the wait. It’s creamy, fresh, and entirely customizable—truly the easiest way to enjoy homemade ice cream without all the fuss.
