No-Cook Vanilla Ice Cream
Our No-Cook Vanilla Ice Cream is smooth and creamy. No-Cook Vanilla Ice Cream is best straight from the churn; the longer the ice cream "ripens," the harder it will freeze.
Ingredients
- 2/3 cup sugar
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
- 1 (7.5-ounce) jar marshmallow creme
- 1/2 cup crème fraîche
- 4 cups whole milk, divided
- 2 tablespoons light-colored corn syrup
Nutrition Information
- calories 247
- fat 9.2 g
- satfat 5.5 g
- monofat 2.5 g
- polyfat 0.5 g
- protein 4.3 g
- carbohydrate 49.7 g
- fiber 0.0 g
- cholesterol 26 mg
- iron 0.1 mg
- sodium 150 mg
- calcium 139 mg
How to Make It
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Combine first 4 ingredients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
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Variation 1:
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Blackberry Swirl Ice Cream: Prepare No-Cook Vanilla Ice Cream. Combine 1 cup blackberries and 1 tablespoon fresh lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour. SERVES 8 (serving size: about 3/4 cup) CALORIES 255; FAT 2g (sat 5g); SODIUM 150mg
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Variation 2:
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Chocolate-Almond Ice Cream with Coconut: Prepare No-Cook Vanilla Ice Cream, increasing sugar to 1 cup and adding 1/2 cup unsweetened dark cocoa to sugar. Stir 1/3 cup chopped salted roasted almonds into ice cream; scrape ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm. Scoop about 3/4 cup ice cream into each of 9 bowls; sprinkle 1/3 cup toasted unsweetened shaved coconut evenly over ice cream. SERVES 9 CALORIES 289; FAT 1g (sat 5g); SODIUM 150mg
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