I saw a two-ingredient sherbet recipe on Pinterest a few weeks ago and it rocked my world. Did you know that sherbet could be made by blending a couple of frozen fresh mangoes with a can of sweetened condensed milk and freezing it? Because I did not. I had no idea! But indeed it can and you should make some immediately, if not sooner.
Sherbet is a frozen dessert made of fruit and dairy. It’s the best parts of ice cream and sorbet (no-dairy) blitzed into one cold, creamy, vibrant treat! Traditionally, you need an ice cream maker for sherbet, but this no-churn method works incredibly well if you (like me) don’t have one.
Yes, this really is as simple as it sounds—two ingredients, no-churn, easy easy easy. And you can make it with any fruit you want! Peaches, cherries, berries, pineapple, whatever. I went for mango because that’s what my little heart desired on the day I made this batch.
If you want to use fresh fruit, you’ll need to freeze it first. I’ve included a painstaking tutorial on how to slice a mango in the recipe, but the general gist is to cut whatever fruit you’re using (berries excepted) in 3/4”-ish pieces and freeze them until they’re…frozen. You can also just use bagged unsweetened frozen fruit (20-24 ounces), but there’s so much great fresh fruit right now that you may as well take advantage. With an ingredient list this short, quality is key. 
As far as actually making the sherbet, it’s as simple as blending the frozen mango with a can of sweetened condensed milk. You can eat it immediately, but I prefer to freeze it so that it’s scoopable.
Regarding flavor, it’s exactly as you’d expect. The mango is super prominent and the sweetened condensed milk gives it a smooth, sweet finish. I was initially concerned that the natural water in the fruit would cause the sherbet to be icy, but sweetened condensed milk continues to be the no-churn MVP, always producing perfect creamy results. And I do mean perfect.
Easiest Ever Mango Sherbet
makes about 1 quart
2 lbs fresh ripe whole mangos* (about 2 large mangos)
1 14-ounce can sweetened condensed milk
Line a rimmed baking sheet with parchment.
Stand one mango, stem end-down, on a cutting board, Use a large, sharp chef’s knife to slice down one side of the long, wide center pit. Slice down the other side of the pit. You should now have 2 halves and the center pit section.
Take one half and lay it flesh-side-up on the cutting board. Carefully (!!!) slice it in 3/4-1-inch intervals lengthwise, being sure not to slice through the skin. Then slice it in 3/4-1-inch intervals widthwise, again not slicing through the skin. Repeat with remaining mango half.
Use a spoon to scoop mango flesh onto the prepared baking sheet. Use your fingers to separate the pieces. Repeat process with remaining mango. Freeze mango on the baking sheet for 3-4 hours, or until frozen.
(Trim skin from pit pieces and eat the fruit off of them as a snack/cook’s treat.)
Combine frozen mango and sweetened condensed milk in a high-powered blender. Blend on high for about 1 minute, or until smooth and thick. Use a silicone spatula to scrape down the sides of the carafe as necessary. You may eat the sherbet mixture immediately, but it will be soft.
For the scoopable texture pictured above, transfer sherbet mixture to a loaf pan or other vessel. Press a sheet of plastic wrap to the top and cover with aluminum foil. Freeze 4-6 hours before scooping and enjoying.
Mango Sherbet will keep covered in the freezer for up to a month.
Note:
You may make this with store-bought frozen mango. Use 20-24 ounces frozen mango chunks, and start the recipe at the paragraphs beginning “combine frozen mango and sweetened condensed milk.”
When I posted 
These cookies are on the sweeter side (confectioner’s sugar provides a lot of the structure), so I added a teaspoon of granulated espresso to the recipe to keep them from being cloying with ice cream. I also cut the size of the cookies in half for a dozen medium cookies instead of six large ones.
Next up, you’ll need to freeze the cookies for about 30 minutes. This helps the ice cream to stay on the solid side and the cookies from getting too soft during assembly. This step is not strictly necessary, but it is good insurance against ice cream sandwich frustration.
Regarding ice cream, use whatever flavor you want. I went with a mid-level nationwide brand’s vanilla here and it was fine—good, even—but I will go higher quality next time. Oh, and I’ll probably go with mint chocolate chip because it’s my favorite. The point is to use what you love and not settle for less. Cookies are an important part of ice cream sandwiches, but ice cream is the *most* important part.
Freeze the sandwiches before rolling them in your sprinkles of choice or chopped nuts or mini chocolate chips or candy bar pieces or crushed Oreos. Again, use what you love and don’t settle for less. <—good life advice? 
The last step is to freeze your ice cream sandwiches again for several hours or up to a day before digging in. Yes, you can eat them right after assembly, but the ice cream squidges out the sides and then you’re just eating two cookies with a translucent smear of ice cream and a weird smattering of sprinkles and then licking ice cream off a salad plate like a wild animal.
Anyway, freezing the completed ice cream sandwiches for a few hours allows the ice cream to adhere to the cookies so that the sandwiches become single entities. That’s something I really care about with my ice cream sandwiches. Considering how much I loathe the patriarchy, I sure do love to be able to eat things in a ladylike manner.
I assure you, they’re worth the lengthy freezer time. The cookies never fully freeze, instead softening a tiny bit and getting extra chewy. And then there’s the ice cream and crunchy sprinkles. Like I said, perfect.
It feels weird to be posting Fourth of July recipes because of literally everything, but I’m doing it anyway. I mean, none of them are red, white and blue…
Ginger Limeade is a perfect summery option for this weekend or any weekend. Crisp and light with a zippy ginger finish, Ginger Limeade would be a great addition to your (socially distanced) Fourth of July. It’s simple to make and a bit more sophisticated than your average non-alcoholic summertime beverage. I love a 
Ginger Limeade starts with a homemade ginger simple syrup. It’s as easy as combining sugar, water and sliced fresh ginger in a 1:1:1 ratio, simmering it and letting it steep until completely cool. You can use this syrup to make homemade ginger sodas, put it in milkshakes, or liven up some iced tea.
Today we’re combining the syrup with an equal part (1 1/3 cup) of fresh lime juice and a few cups of cold water, then pouring it over ice and floating lime slices on top. Yum!
As with most beverages, Ginger Limeade is easily customizable. I think the 1:1 ginger syrup to lime juice ratio allows both to shine, but feel free to adjust them up or down to your preference. If you want to jazz it up, use sparkling water instead of still.
Ginger Limeade is the sort of thing you can sip during a cocktail hour, have by the pool, or pour into a large mason jar and take to the beach. Not to be Debbie Downer, but keep in mind that lime juice can burn your skin when exposed to sun. Yes, really.
There is just something about bundt cakes. They’re one of my absolute favorite things to bake—they’re low-maintenance crowd pleasers *and* I get to feel like the queen of the universe every time I get one to release cleanly from the pan. That kind of glory is hard to come by these days.
This Blueberry Lemon Bundt Cake is utterly spectacular, if I do say so myself. Lemon-scented and studded with a bevy of blueberries, it’s the perfect summertime cake. Oh, and it’s gorgeous too.
The base is a sour cream spin on my favorite 
As for the lemon portion of this Blueberry Lemon Bundt Cake, it’s as simple as rubbing zest into sugar to release those good lemony oils and finishing the cake with a simple lemon icing. Easy peasy.
Blueberry Lemon Bundt Cake is perfect for any summer occasion, including the Fourth of July. There’s no melting frosting or chocolate to worry about, and just about everyone loves the combination of blueberries and lemon.
I know a lot of us aren’t having or attending gatherings large enough to finish this cake in one go, so feel free to halve it and put it 
Remember three months ago when everyone was making 
Well, here’s something to do with those frozen bananas. Throw ‘em in a blender with a couple big scoops of vanilla ice cream, a hefty dose of malted milk powder and some milk and blitz until super thick and banana-y and malty and luxurious.
Yes, luxurious–what else would you call something this rich and smooth? The creamy banana-vanilla flavor is only deepened by the addition of malted milk powder. So good.
Now, I know not everyone loves malted milk powder, but 
Either way, don’t forget the 
e2 bakes brooklyn 