How long does it take to make No-Churn Ice Cream?

Freeze at least 4–6 hours, or overnight, without stirring.

6 hrTotal

#	What to do	How long
1	Whip the cold cream	—
2	Fold the condensed milk into the whipped cream gently, so the whipped cream doesn't deflate	—
3	Transfer to loaf pan, cover and freeze at least 6 hours, without stirring	6 hr

Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
Sweetened condensed milk is thick: its sugar keeps the ice cream soft and scoopable even without stirring in the freezer.
Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.

450–500 ml heavy cream to one can (390–400 g) of sweetened condensed milk.
Whip the cream to firm, not stiff, peaks and fold in gently, starting with about a third of it.