In the absence of a machine, the obvious solution to frozen dessert needs is granita. That's the easiest, says Kitty Travers, owner of La Grotta Ices in London.
Semifreddo is easy, it can be flavoured with fruit, nuts or chocolate and, most importantly, it provides the lovely, smooth texture of ice-cream even without a machine, says Sophia Brothers, founder of Nonna's Gelato in east London.
Whip double cream to soft peaks, then make an Italian meringue by combining sugar and water and bringing to a boil. Once that hits 121C, stir it into whisked egg whites: As a general rule, Italian meringue works best with double the amount of sugar to egg whites.
You could, of course, simply accessorise ice-cream that's already in your freezer. Scoop it between your favourite biscuits and, voila, an easy ice-cream sarnie, says Terri Mercieca, owner of ice-cream sandwich and soft-serve purveyor Happy Endings.
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