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No-Churn Vanilla Fudge Swirl Ice Cream

What if I told you that you could enjoy that homemade ice cream texture and flavor without a hand crank or an electric ice cream maker? Yes: it’s true – no-churn ice cream is pretty magical that way.
Course: Ice Cream
Author: Jessie Sheehan

Ingredients

  • 4 oz full-fat cream cheese room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
  • 2 cups heavy cream cold
  • 14 oz sweetened condensed milk
  • 1/2 cup hot fudge or chocolate sauce, homemade or store bought

Instructions

  • Place a 9x5x2-inch loaf pan in the freezer while you assemble the ice cream.
  • In a food processor fitted with the blade attachment, process the cream cheese, vanilla and salt until smooth, scraping the bowl as needed. Add the heavy cream and process until stiff peaks form.
  • Add the sweetened condensed milk and process just until combined.
  • Transfer the ice cream to the cold pan and smooth the top. Dollop about 1/4 cup of hot fudge sauce over the ice cream base and use a fork to swirl it throughout, making sure the swirls reach the bottom of the pan. Then dollop another 1/4 cup of hot fudge sauce over the top and swirl it across the surface decoratively. This makes for the prettiest of ice creams.
  • Cover in plastic wrap and freeze for at least 6 hours, but preferably overnight
  • The ice cream will keep in the freezer for a week, tightly covered in plastic wrap.