No-churn ice cream has been around for years, with recipes and variations all over the place, in vintage cookbooks and modern magazines alike. The ice cream is smooth and rich, and while the texture is a little different from regular ice cream, it is an easy way to make a simple frozen dessert if you don’t have an ice cream maker. I find myself using it quite frequently when entertaining guests, and it pairs well with so many desserts that I decided it deserved a chapter to itself here. The method is simple: Fold whipped cream into sweetened condensed milk and freeze until firm. You can get by with using only those two ingredients; however, I like to add a few others. Some salt helps cut the sweet taste. A little bit of cream cheese adds some tang which balances out the sweetness and keeps the ice cream smooth when it’s frozen. Of course, adding different flavors also jazzes things up, and you’ll find recipes for vanilla, chocolate, olive oil, blood orange, pumpkin, and even rosemary in this chapter.