Frozen Vanilla Cream with Cream Sauce Base

Yield: 12 servings, 3 cups | Serving Size: 4 ounces

Frozen Vanilla Cream with Cream Sauce Base


  • 1 teaspoon | Vanilla
  • Pinch | Kosher salt



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.

Nutritional Information

  • Serving Size4 ounces
  • Calories110 calories
  • Fat 7 grams
  • Sat. Fat 4.5 grams
  • Trans Fat 0 grams
  • Cholesterol 20 milligrams
  • Sodium 25 milligrams
  • Carbohydrates 10 grams
  • Dietary Fiber 0 grams
  • Sugars 10 grams
  • Protein 1 grams
  • Vitamin A 254 IU
  • Vitamin C 0 milligrams
  • Calcium 19 milligrams
  • Iron 0.031 milligrams

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