This is an easy recipe for milky, fluffy ice cream made without eggs, using milk and vegetable-based whipped cream as the main ingredients. Simply mix the ingredients, heat in the microwave, let it cool slightly, then chill and combine with well-whipped cream. Pour this mixture into a storage container and freeze for at least 8 hours until firm. It doesn't need to be stirred during freezing, and even after being frozen for a long time, it doesn't become ice-hard, maintaining a smooth texture. It pairs perfectly with iced coffee and fruit, making it an ideal dessert for the hot season.