Philadelphia-style Vanilla Ice Cream (egg-free)

Course Dessert
Cuisine American
Prep Time 5 minutes
Churning and Freezing 5 hours
Author Adepted from a recipe by Max Falkowitz Serious Eats


  • 450 g heavy cream chilled
  • 225 g whole milk chilled
  • 120 g granulated sugar
  • 30 g maple syrup
  • 1/2 teaspoon Diamond Crystal kosher salt or half as much table salt
  • 1 tbsp vanilla extract
  • 1 tablespoon whiskey I use Red Brick
  • 2 tablespoons non-fat powdered milk


  1. Place in the freezer whatever container you’re putting the finished ice cream. I like to use a 9x5 loaf pan. Next, in a large mixing bowl, whisk all ingredients together until sugar and powdered milk completely dissolve. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to the cold container, cover and harden in freezer for 4 to 5 hours.