How to Make No-Cook Ice Cream

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.

Fluffy marshmallow creme lends an ethereal quality to the texture.

Use a hand mixer to work out any lumps and incorporate more air.

The end result is much better if you use an old-fashioned churn.

Freeze until the motor labors and stops; enjoy right out of the churn.

A cup of blackberries and some fresh lemon juice give our vanilla ice cream a fruity tang.

Chopped almonds, shaved coconut, and cocoa powder make this variation absolutely delectable.