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Recipe

No-Churn Vanilla Ice Cream

Yield: about 1 quart

Servings: 8 to 10

This is a great vanilla ice cream as is. It also makes a wonderful base for flavored variations like blueberry-lavender, lemon cheesecake-raspberry swirl, tahini dark-chocolate chunk, and more.

Ingredients

  • 4 oz. full-fat cream cheese, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. fine sea salt
  • 2 cups cold heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 Tbs. rum, bourbon, or vodka (optional)

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 80
  • Sodium (mg): 220
  • Carbohydrates (g): 24
  • Fiber (g): 0
  • Sugar (g): 23
  • Protein (g): 5

Preparation

Put a 9×5-inch loaf pan in the freezer.

In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream, and pulse, then process until stiff peaks form, about 30 seconds.

Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.

Transfer ice cream to the prepared pan, and smooth the top. Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.

The ice cream will keep in the freezer for a week tightly covered in plastic wrap.

Reviews

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Reviews (1 review)

  • lizalbert | 04/25/2021

    Delicious and couldn’t be simpler. I’ve made the base vanilla recipe exactly as written several times. It’s been my pandemic version of baking. The plain vanilla is so good I haven’t been tempted to try the other flavors. They don’t seem worth the extra calories.

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