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–+ servings
Egg-Free Vanilla Ice Cream

Vanilla Ice Cream

522kcal
5 from 1 vote
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Prep 15 minutes
Resting Time 4 hours
Total 4 hours 15 minutes
A creamy egg-free Vanilla Ice Cream promises a velvety-smooth texture and a rich taste that will leave your taste buds craving more. Loaded with white chocolate and combined with a harmonious blend of other decadent ingredients. What's more, you won't even need an ice cream maker to create this delightful treat.
Servings 10
Course Desserts
Cuisine American/British

Ingredients

  • 300 grams Full-Fat Philadelphia Cream Cheese
  • 250 grams Mascarpone
  • 300 grams Double Cream heavy cream
  • 300 grams White Vanilla Chocolate
  • 2 tsp Pure Vanilla Extract
  • 100 grams Powdered Sugar

Equipment

Method

  1. Melt the white chocolate in a heatproof bowl over a pan of gently simmering water on low heat and leave it to melt. Alternatively, melt it in the microwave on high power for 10-second increments until melted.
    300 grams White Vanilla Chocolate
  2. Allow to cool but not set.
  3. Whisk the double cream in a large bowl until stiff peaks form.
    300 grams Double Cream
  4. Add the full-fat cream cheese, mascarpone, powdered sugar, chocolate, and vanilla. Mix on a low setting until fully combined.
    300 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 2 tsp Pure Vanilla Extract, 100 grams Powdered Sugar
  5. Transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight. This step is crucial for ensuring a creamy texture in the final ice cream.
  6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  7. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours, or until the ice cream is firm.
  8. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

Nutrition

Calories522kcalCarbohydrates31gProtein6gFat42gSaturated Fat26gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol96mgSodium143mgPotassium155mgFiber0.1gSugar30gVitamin A1203IUVitamin C0.3mgCalcium144mgIron0.1mg

Notes

Here are some top tips to help you succeed in making creamy Egg-Free Vanilla Ice Cream like a pro:
  1. Whip the heavy cream to stiff peaks before incorporating other ingredients. This will help create a light and airy base for the ice cream, ensuring a smooth texture.
  2. Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free creamy ice cream.
  3. Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
  4. Do not use half-fat or lite versions of the cream cheese and cream because the ice cream will not be creamy.
  5. When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling's light and airy texture.
  6. When melting the white chocolate, use a gentle method, such as a double boiler or microwave, in 15-20-second intervals, stirring in between. White chocolate can seize if exposed to high heat.
  7. For a no-churn option, we recommend whisking it periodically before serving as this makes the ice cream airy - this is an optional step.
  8. Allow the ice cream dish to chill in the refrigerator for several hours or overnight before churning. This step improves the texture and helps the flavors meld.
  9. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This will make scooping easier and ensure a smoother texture.

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