Ingredients
Equipment
Method
- 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
- Allow to cool but not set.
- Whisk the double cream in a large bowl until stiff peaks form.300 grams Double Cream
- 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
- 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.
- 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.
- 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.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Notes
Here are some top tips to help you succeed in making creamy Egg-Free Vanilla Ice Cream like a pro:
- 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.
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free creamy ice cream.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Do not use half-fat or lite versions of the cream cheese and cream because the ice cream will not be creamy.
- 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.
- 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.
- For a no-churn option, we recommend whisking it periodically before serving as this makes the ice cream airy - this is an optional step.
- 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.
- 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.
