No-Churn Ice Cream
Despite the fact that I have an ice cream maker, I often opt to make the no-churn variety. No ice cream is truly instant (well, unless you have your own liquid nitrogen), but no-churn ice cream is about as fast as it gets. And you don’t have to freeze your ice cream canister 1 to 2 days in advance of wanting it. Just whip together a few ingredients, freeze for 4–5 hours, and you’re in business!
No-churn ice cream is magical because it really only needs two things: heavy whipping cream and sweetened condensed milk. Of course, you’ll want to add other flavorings to it, like vanilla extract, or mix-ins like cookies or chocolate, but they aren’t necessary for the actual ice cream.
I will say though that the ice cream definitely has the flavor of sweetened condensed milk to it, so if you’re not a fan of sweetened condensed milk (this isn’t usually a problem, right?) then you won’t like the flavor of the ice cream.
Side note: If you happen to be one of the few who doesn’t like sweetened condensed milk and you also don’t have an ice cream machine, you can make another no-churn ice cream of sorts: a semifreddo. It relies on cooked whipped eggs to aerate the ice cream, and has a custard-like flavor instead. But back to the no-churn ice cream! It’s a lot easier to make, as you’ll see in a moment.