No-Churn Sherbet

Food & Wine's name for this recipe is Almost-Instant Soft-Serve, but it didn't seem to capture what this was. They then go on to describe it as a "creamy, sherbet-style dessert." It uses the sweetened condensed milk that is used in many no-churn style homemade style ice creams, but does not include the heavy cream used in these recipes. So I would say this is probably more like a sherbet. I haven't tried it.

1 1/2 pounds frozen strawberries, mangoes, or blueberries
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Kosher salt

In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped. Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed. Serve soft or transfer to a metal baking pan, cover and freeze until just firm.

Make Ahead: The soft-serve can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before serving.