No-Churn Mango Lassi Ice Cream

Name: No-Churn Mango Lassi Ice Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 4 servings
Ingredients: 4 ounces (1/2 cup) plain yogurt; 16 ounces (about 2 cups) frozen mango; 1 tablespoon honey; Pinch ground cardamom

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Level: Easy

Total: 3 hr 15 min (includes freezing time)
Active: 15 min

Yield: 4 servings

Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.

Level: Easy

Total: 3 hr 15 min (includes freezing time)
Active: 15 min

Yield: 4 servings

Ingredients

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4 ounces (1/2 cup) plain yogurt

16 ounces (about 2 cups) frozen mango

1 tablespoon honey

Pinch ground cardamom

Directions

Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.