There’s something so nostalgic, so all-American-childhood-evoking about a classic ice cream sundae, a banana split or simply a frosty scoop (or three) served atop grilled stone fruit.

You don’t need to hit the supermarket freezer case to sate that craving. You can make no-churn ice cream at home — and ditto for hot fudge and other toppings.

The no-churn approach is an America’s Test Kitchen hack that lets you create deeply vanilla, velvety ice cream without an ice cream maker — just a blender and, of course, your freezer.

Here’s the ice cream how-to, plus two flavor variations and two toppings, including a decadent hot fudge and an easy butterscotch sauce.

Vanilla no-churn ice cream

Yield: about 1 quart

INGREDIENTS

2 cups heavy cream, chilled

1 cup sweetened condensed milk

¼ cup whole milk

¼ cup light corn syrup

2 tablespoons sugar

1 tablespoon vanilla extract

¼ teaspoon table salt

DIRECTIONS

1. Process cream in a blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds.

2. Using a rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla and salt.

3. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

4. Pour cream mixture into an 8½-by-4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture.

5. Freeze until firm, at least 6 hours or up to 5 days. Serve.

Peach cobbler no-churn ice cream variation: Omit sugar. Substitute bourbon for vanilla. Add ½ cup peach preserves and ¼ teaspoon ground cinnamon with condensed milk. After transferring cream mixture to loaf pan, gently stir in ½ cup coarsely chopped shortbread cookies before freezing.

Strawberry buttermilk no-churn ice cream variation: Substitute ½ cup buttermilk for whole milk and 1 teaspoon lemon juice for vanilla. After transferring cream mixture to loaf pan, spoon 1/3 cup strawberry jam over top. Swirl jam into cream mixture using tines of fork before freezing.

Butterscotch sauce

Yield: about 1½ cups

INGREDIENTS

1 cup packed (7 ounces) brown sugar

2 teaspoons light corn syrup

8 tablespoons unsalted butter

1 tablespoon water

½ cup heavy cream

1 teaspoon vanilla extract

DIRECTIONS

1. Heat sugar, corn syrup, butter and water in medium saucepan over medium-high heat, stirring often, until sugar is fully dissolved, about 2 minutes.

2. Continue to cook, without stirring, until mixture begins to bubble, 1 to 2 minutes.

3. Off heat, carefully stir in cream and vanilla; mixture will bubble and steam. Continue to stir until sauce is smooth.

4. Let cool slightly. (Sauce can be refrigerated for up to 2 weeks. Before using, gently warm in microwave, stirring every 10 seconds, until pourable.)

Classic hot fudge sauce

Yield: about 2 cups

INGREDIENTS

1¼ cups sugar

2/3 cup whole milk

¼ teaspoon table salt

1/3 cup unsweetened cocoa powder, sifted

3 ounces unsweetened chocolate, chopped fine

4 tablespoons unsalted butter, cut into 8 pieces and chilled

1 teaspoon vanilla extract

DIRECTIONS

1. Heat sugar, milk and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, about 6 minutes. Reduce heat to low, add cocoa and whisk until smooth.

2. Off heat, stir in chocolate and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted.

3. Whisk in butter and vanilla until fully incorporated and sauce thickens slightly. (Sauce can be refrigerated for up to 1 month. Before using, gently warm in microwave, stirring every 10 seconds, until pourable.Source: America’s Test Kitchen