- Calories 247
- Fat 9.2g
- Satfat 5.5g
- Monofat 2.5g
- Polyfat 0.5g
- Protein 4.3g
- Carbohydrate 49.7g
- Fiber 0.0g
- Cholesterol 26mg
- Iron 0.1mg
- Sodium 150mg
- Calcium 139mg
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.
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.
Variation 1:
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
Variation 2:
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
Sarahbubb's Review