Description
Indulge in the creamy goodness of homemade no-churn vanilla ice cream. This simple recipe requires no fancy equipment and results in a luscious frozen treat that will delight your taste buds.
Ingredients
Units
Scale
For the Vanilla Ice Cream:
- 2 1/4 cups cold heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 4 tbsp full-fat cream cheese, softened
- 2 tbsp vanilla bean paste
- 1 tbsp light corn syrup
- 1/2 tsp fine sea salt
Instructions
- Whip the Heavy Cream: In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
- Prepare the Vanilla Mixture: In another bowl, whisk softened cream cheese until smooth. Add sweetened condensed milk, evaporated milk, salt, vanilla bean paste, and corn syrup, whisking until smooth.
- Combine and Freeze: Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Pour into a pan, cover, and freeze for at least 6 hours or overnight.
- Serve and Enjoy: Let the ice cream sit briefly at room temperature before scooping and store any leftovers in an airtight container.
Notes
- Let the ice cream sit at room temperature for 5–10 minutes before scooping if it’s too firm.
- Store in an airtight container for up to 2 weeks for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg