I experimented a few times in making no churn ice creams. It was great however, the consistency of it is always hard to get right.
This time I made a baileys flavoured one.. using more condensed milk, the consistency is thicker but it still melts & get runny pretty fast.
So I whisk thickened cream with a shot of baileys poured into it until it starts to develop soft peaks.. don’t overwhisk it. Then whisk in a tin of condensed milk till thickened. Then mix in choc chips, pour into a baking loaf tin & freeze in the freezer overnight before serving.