For this quick and delicious dessert, just puree frozen fruit with sweetened condensed milk.
In 2018, Food & Wine named this recipe one of our 40 best: F&W Culinary Director Justin Chapple launched his Mad Genius platform to introduce the F&W audience to smart, fun food hacks. This one was inspired by the Spanish chef Ferran Adrià of elBulli, who made an ingenious ice cream by blending frozen fruit with sugar and fromage blanc—no ice cream maker needed. Justin swapped in sweetened condensed milk to make the recipe even more accessible. The creamy, sherbet-style dessert is one for the ages: It uses just four ingredients and comes together with a quick whirl of the food processor.
1 1/2 pounds frozen strawberries, mangoes or blueberries
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
How to Make It
In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped. Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed. Serve soft or transfer to a metal baking pan, cover and freeze until just firm.
The soft-serve can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before serving.
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