It’s Food Processor Ice Cream Week! Today, our cooking school director Rosie Gill is ditching the ice cream maker for the food processor (not that many of us have an ice cream maker.) These no-egg, no-cook ice creams that are arguably better than churned; rather than icy and hard, they get the smooth consistency of a lighter, more aerated gelato. Condensed milk adds viscosity, lightened by whipped cream-like, whisked evaporated milk. A final whir in the food processor keeps it smooth and scoop-a

No-churn Fruity Ice Cream made right in the food processor... YES PLEASE! Watch new episodes of The Pioneer Woman - Ree Drummond every Saturday at 10a|9c! Save the recipe: https://foodtv.com/2Bn2zpi | Food Network