You probably already have all the ingredients to throw together this dead-easy, egg-free, no-cook vanilla ice cream. And you won’t need an ice cream machine to make it. Well-chilled evaporated milk holds air when whisked, taking on the fluffiness of softly whipped cream. So we whip evaporated milk and fold it into condensed milk, creating an airy base that freezes into scoopable ice cream. (We tried whipped cream, too, but prefer the leaner, lighter flavor of whipped evaporated milk.) The base is frozen for several hours, whirred in a food processor to break up the chunks, then returned to the freezer to firm up into a creamy, spoonable treat. Vanilla is the perfect backdrop for chocolate chunks, chopped candy bars or crushed cookies. Stir your mix-in of choice into the base after transferring it from the food processor to the chilled container, just prior to freezing for the final time.