Food Network Kitchen’s No-Churn Mango Lassi Ice Cream.
Recipe courtesy of Food Network Kitchen

No-Churn Mango Lassi Ice Cream

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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.



  1. Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
  2. 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.