Rating: 2 stars
5 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light August 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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:

  • 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

Nutrition Facts

247 calories; fat 9.2g; saturated fat 5.5g; mono fat 2.5g; poly fat 0.5g; protein 4.3g; carbohydrates 49.7g; fiber 0g; cholesterol 26mg; iron 0.1mg; sodium 150mg; calcium 139mg.
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