Name: No-Churn Mango Lassi Ice Cream
Prep time: 15 min
Yield: 6 servings
Ingredients: 400 ml heavy cream (cold); 200 ml condensed milk; 200 g mango puree (canned or from fresh); 0.5 tsp cardamom (ground); 1 tsp vanilla extract; 2 tbsp pistachios (crushed, for topping); 1 tbsp honey (for drizzling)

All the flavors of a mango lassi frozen into creamy ice cream — no ice cream maker needed. Just blend, freeze, eat.

I do not own an ice cream maker and I refuse to buy one because no-churn ice cream exists and it is basically just as good. The base is condensed milk and whipped cream — this combination stays creamy and scoopable even after freezing because the sugar prevents ice crystals from forming. Blend in mango puree and a touch of cardamom and you have mango lassi in ice cream form. It is impossibly easy. The hardest part is waiting for it to freeze, which takes about 6 hours of you staring at the fre