Heat Cream Sauce Base to 165°F for 15 seconds using one of the methods provided on the back of the package. Cool the product to less than 41°F.
Combine all ingredients in bowl of mixer until smooth. Freeze until mixture is partially frozen.
Beat with paddle attachment on low speed for 1 minute until beginning to thaw. Increase speed to medium speed and mix until mixture is light but still frozen (the consistency of soft-serve ice cream).
Freeze to firm up before serving.