Actually viable techniques for no churn ice cream?

Been searching online for no churn ice cream techniques, but I'm frankly not sure which one actually produces a nice ice cream texture that doesn't melt easily. One I've seen is something along the lines of making the ice cream blend then mixing it in bowls filled with ice until the mixture thickens before freezing and, while I guess I'm technically down to try that out, but if there's other alternatives that produce nicely textured ice cream (not rock hard, not crystalized, and holds itself well. Last one is a particular point for me because I tried making ice cream once and the mouth feel was good, but even putting it into a freezer-chilled bowl, it started to melt) that don't require the large amount of space that would take up (for bulk batches), I'd really appreciate their suggestion submitted by /u/JustOneMaxim