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Add all ingredients to a mixing bowl.
With a blender or mixer, blend at a medium speed until thick.
Cover a cookie sheet pan with nonstick foil or parchment paper and place heaping Tablespoons of cream onto the pan. I use a small cookie scoop to make this process really fast.
Place in the freezer until very hard.
Transfer to a gallon size bag and store in freezer for whenever there’s a need to cool something down with a delicious dollop of vanilla cream richness! (Think oatmeal, hot chocolate, french toast, on top of ice cream, etc.)