Is there a vanilla version of this?

I made no churn Vanilla ice cream for the first time 2 weeks ago and used the below recipe from the Food Network. It really turned out great.
No-Churn Vanilla Ice Cream Recipe
Makes 1½ quarts
Ingredients:
1 14-ounce can (397 grams ) sweetened condensed milk
1 tablespoon vanilla paste or extract
½ teaspoon kosher salt
2 cups (474 ml) heavy cream, cold
Instructions:
Step 1: Place an 8½ by 4½-inch metal loaf pan in the freezer.Step 2: Whisk together the sweetened condensed milk, vanilla, and salt in a large bowl. Set aside.Step 3: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium to medium-high speed until stiff peaks form.Step 4: Gently fold the whipped cream into the milk mixture in two installments. Scrape the ice cream into the cold pan, smooth the top, and tightly cover in plastic wrap.Step 5: Freeze for 4 to 6 hours, depending on how soft you like your ice cream (I’m partial to soft here, in case you were wondering). If frozen solid, let rest briefly on the counter until scoopable. Keep the ice cream, wrapped, in the freezer for up to a week

I haven’t tried this, but I think I’d try just leaving out the cocoa powder, using vodka as the liquor, and adding vanilla extract to the whipped cream. It will probably be softer than the chocolate, but to activate the thickening power of arrowroot or cornstarch (thickeners I thought of), you have to heat the liquid, and that would seem to defeat the purpose of this very easy recipe. Worst case, you have soupy vanilla ice cream, which isn’t terrible.

I would omit the cocoa, of course, and the 1/4 cup of liqueur, and add 2 teaspoons of high-quality vanilla extract. No-churn ice creams benefit from a touch of booze. In this case, I'd use either rum or bourbon - about a tablespoon - but keep in mind that they will impart some flavor. ;o)