3-MINUTE FROZEN INDULGENCE

Serves: 4

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3-MINUTE FROZEN INDULGENCE

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• 4-INGREDIENT NECTARINE MAPLE FROZEN YOGURT
• 3 cups frozen nectarine chunks
• 1 cup Greek Non-Fat Yogurt
• 1/2 cup superfine sugar
• 2 tablespoons maple syrup
• FAST BANANA ICE CREAM
• 4 ripe bananas, peeled, sliced, and frozen
• 4 tablespoons milk
• 1/4 cup superfine sugar
• Toasted Coconut or Toasted Almonds for topping
• STRAWBERRY MASCARPONE ICE CREAM
• 3 cups frozen strawberries
• 1 cup Mascarpone cheese
• 1 teaspoon lemon juice
• 1 tablespoon milk

Instructions

1. There are two basic methods for making ice cream at home without a machine. If you have a blender or food processor, you can combine your ingredients to make an ice cream base, freeze the base until solid, and then purée frozen pieces of ice cream base until they are the consistency of soft-serve ice cream. At this point, you can either serve the ice cream or store it in an airtight container in the freezer. If you don’t have a blender or food processor, combine your ingredients to make an ice cream base, pour them into a wide shallow dish, and put the dish in the freezer. Then, periodically check on your ice cream, stirring it thoroughly each time you check it until it is the consistency of soft serve ice cream.
2. Or, you can take the totally easy approach and use the season's best to create fast fruit-based frozen yogurt (it actually tastes more like Gelato, rich and creamy) from frozen fruit, sugar, and some sort of dairy. If you want to get creative and add things like caramel, chocolate chips, or cookie pieces to your ice cream; it’s best to add them after your ice cream reaches the soft serve consistency and before it is stored in the freezer.
3. The basic method requires frozen fruit, some creamy liquid, a sweetener, a few drops of acid (*like lemon juice; to heighten the flavor), and a pinch of salt. You can use agave or honey in place of sugar, too. And that's all you need. Just a few ingredients and about 3 minutes, and you'll be digging in for a nice big spoonful in no time. (I find myself eating it right out of the food processor!)
4. I like to buy fresh fruit from the Farmer's Market, ripe and sweet, and take it home, wash it, cut it into chunks, and freeze it on a silpat mat or a parchment paper-lined baking sheet. This creates IQF or individually quick frozen fruit. Then, use the fresh frozen fruit you have any time for a quick dessert. Store-bought frozen fruit works well too.

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