By: Julianna Grimes
Photo: Becky Luigart-Stayner
It's tricky enough to pull off no-cook ice cream when you have loads of sat fat-laden cream to take the place of silky stove-top custard. But when you lighten this frozen treat, it's an even bigger challenge to get smooth, creamy results. Without a lot of fat, the ice cream wants to turn into an icy, grainy mess. After many failed attempts, we finally found success with a mix of whole milk, marshmallow creme, and crème fraîche. A little corn syrup helps prevent ice crystals from forming so the texture stays creamy. Use an old-fashioned churn for best results; tabletop models simply don't whip in enough air to keep the ice cream fluffy. Our base recipe is best straight from the churn; the longer it "ripens," the harder it will freeze.