Description
Indulge in the creamy goodness of homemade vanilla ice cream with this easy no-churn recipe. With just a few simple ingredients and a little patience, you can enjoy a delicious frozen treat anytime.
Ingredients
Units
Scale
For the 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 large bowl, whisk the softened cream cheese until smooth. Add in sweetened condensed milk, evaporated milk, salt, vanilla bean paste, and corn syrup. Whisk until smooth.
- Combine the Mixtures: Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Use a spatula to keep the mixture light and airy.
- Freeze the Ice Cream: Pour the mixture into a loaf pan or airtight containers. Freeze for at least 6 hours or overnight until firm.
- Serve and Enjoy: Let the ice cream sit at room temperature for a few minutes before scooping. Store any leftovers in an airtight container for up to 2 weeks.
Notes
- Let the ice cream sit at room temperature before serving for easier scooping.
- For best texture and flavor, store any leftovers in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg
