The Test Kitchen

No Churn Vanilla Ice Cream

Name: No Churn Vanilla Ice Cream
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2¼ cups cold heavy cream; ½ cup sweetened condensed milk; ½ cup evaporated milk; 4 tbsp full-fat cream cheese, softened; 2 tbsp vanilla bean paste; 1 tbsp light corn syrup; ½ tsp fine sea salt

6 servings

servings

15 minutes

active time

6 hours 15 minutes

total time

Start Cooking

Ingredients

2¼ cups cold heavy cream

½ cup sweetened condensed milk

½ cup evaporated milk

4 tbsp full-fat cream cheese, softened

2 tbsp vanilla bean paste

1 tbsp light corn syrup

½ tsp fine sea salt

Directions

Whip

In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.

Whisk

In another large bowl, whisk the softened cream cheese until smooth and creamy. (No lumps!)

Add in the sweetened condense milk, evaporated milk, salt, vanilla bean paste and corn syrup whisking until smooth. Its important to ensure there are no lumps, otherwise your ice cream will be lumpy.

Fold

Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Take your time and use a spatula to keep the mixture light and airy.

Pour the mixture into a standard loaf pan or 1–2 airtight containers. Smooth the top and press a layer of parchment or plastic wrap directly onto the surface. Cover well.

Freeze for at least 6 hours, or overnight, until firm. Enjoy!

Nutrition

Serving Size

Calories

457 kcal

Total Fat

36 g

Saturated Fat

23 g

Unsaturated Fat

11 g

Trans Fat

Cholesterol

117 mg

Sodium

359 mg

Total Carbohydrate

25 g

Dietary Fiber

Total Sugars