No-Churn Sweet Cream Cheese Ice Cream

Makes 4½ cups

2 cups heavy cream 

8 ounces (1 standard package) cream cheese, cut into 4 pieces, room temperature 

   pinch sea salt 

1 can sweetened condensed milk  

2 teaspoons pure vanilla extract 

1.Put the cream in the work bowl fitted with the metal chopping blade. Pulse a few times to thicken slightly, then process until soft peaks have formed. Add the cream cheese and salt, and then pulse until well mixed. Add the condensed milk and vanilla, and pulse until combined.  

2.If using for an ice cream cake: Line two 9-inch round cake pans with plastic wrap. Divide the ice cream between the two pans and then cover. Freeze until firm. Follow instructions for our Carrot Cake Ice Cream Cake , but feel free to substitute with other 9-inch round cake flavors to make it your own.  

3.If using just to eat on its own, transfer the ice cream to a freezer-safe container. Cover directly on top of the mixture and freeze until firm.