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.
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
How to Make It
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.
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
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
Worst. Recipe. Ever. I scraped the inside of a vanilla bean in place of the paste, and followed the rest of the directions to a T. The marshmallow fluff was a nightmare. It stuck to the bowl, refused to "incorporate" and became small hard nuggets of marshmallowy sugar. I switched from my stand mixer to a hand mixer to no avail. It was a soupy/chunky mess that never came together, sloshed around and stuck to the bowl and mixer. There was no saving this, and all of my equipment had to be soaked in hot water to get rid of the mess. I was left with a very disappointed 5-year-old sous chef, a lot of clean up, wasted ingredients and no ice cream.
I have made this ice cream twice in the last week, and my family and I think it is a good recipe. I have made one version swirled with fresh raspberry sauce, and the other batch we swirled in some cherry pie filling. Both were delicious. I have made light ice cream before, and this has a much nicer texture, and is made with easy to acquire ingredients. I did substitute vanilla extract for the vanilla bean paste, and sour cream for the creme fraiche, both of which are not readily available, but the end product was delicious!
I found the vanilla bean paste at William Sonoma and like the other reviewer said it was a pain to incorporate the marshmallow creme, it took a good 20 minutes and I switched from my hand beater to my stirring wand! I used my kitchen aide stand mixer ice cream maker attachment and after 30 minutes the mix was still soupy! I was going to throw it out but after so much effort, I decided to freeze it any way. After four hours in the freezer it came out quite good! I did the chocolate version of the recipe, I thought the same thing that the straight vanilla version might taste funny, I may just try it again at least I know what to expect!
Terrible recipe. Impossible to find vanilla paste and marshmallow creme wouldn't incorporate well. Let it sit in our ice cream freezer twice the usual time (almost an hour) and it was just as thin as when I made it. It sounds amazing but the reality didn't live up to the hype. A complete disappointment.
The marshmallow creme was next to impossible to incorporate into the mixture (it kept sticking to the bottom of the bowl) but after much patience and a lot of scraping it did finally dissolve. The ice cream itself had a lot of ice crystals and we found the marshmallow creme gave it a super weird, almost chemical taste. The whole recipe was a disaster. Won't be wasting my money making this one again.
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