That is, ice cream made only from milk, cream, sugar and eggs? It strikes me that I’ve never seen a plain ice cream without vanilla before. Seems odd that there doesn’t seem to exist any non-vanilla version of plain ice cream. Has anyone seen it?
I’ve seen it at Coldstone Creamery - I think they call it sweet cream or something.
I’ve seen Sweet Cream at Coldstone and other ice cream shops. I personally really like it.
Coldstone has Sweet Cream (says the ex-Coldstone manager) but if you buy it from them be prepared to spend a crapload of money on it.
Why not make it yourself? use any standard vanilla ice cream recipe. Don’t add the teaspoon of vanilla.
It would be an interesting experiment.
heres a no cook receipe. (no eggs in it) its just heavy whipping cream, half-and-half cream and sugar
http://allrecipes.com/recipe/vanilla-ice-cream-2/
Alton brown’s has eggs. I think they are needed to give non-vanilla ice cream some flavor.
Here ya go
http://www.mcconnells.com/sweet-cream-pint/
With Alton Brown’s version use regular sugar and not vanilla sugar. for non-vanilla ice cream.
Granted, this was 35 years ago, but they had it at Baskin-Robbins when I worked there. It wasn’t sold by the scoop, however; it was used for some of their decorated cakes.
Excellent new flavor-name
“Plain”
Oh man, one of the few things I really miss about living in Santa Barbara (I moved away in the mid-80’s) is going to the McConnell’s Ice Cream shop. 
Boulder Ice Cream is another company that sells Sweet Cream.
Nuthin’
Italian-style gelato places often have a non-vanilla plain flavor.
The reason vanilla is treated as if it meant plain is that (for the most part, and I’m drawing upon homemade ice cream recipes) the other flavors generally also have vanilla in them; hence vanilla is not something you only put in vanilla ice cream, it’s in raspberry and chocolate and dulce de leche and blueberry and so on and so forth.
There’s a coffee creamer in Coldstone’s Sweet Cream flavor. It’s pretty good (if you’re not some sort of coffee purist snob anyway). I didn’t think the icecream described in the OP sounded very good, but may have to go to a Coldstone some time to try it, since the creamer is good.
There is an unflavored “ice cream base” available from most dairies, in liquid form that many shops use to create their own custom flavors. Or at least it existed in the 70s when my family had a soft-serve ice cream truck.
This is probably useless to you unless you have a soft-serve mixer and need to make at least a gallon at a time (if I remember correctly, the size of the bag.)
“Sweet Cream” is also available from Austin’s most prestigious ice cream chain, Amy’s.
Cornish ice cream from Cornwall.
My aunt did that one summer. After the initial surprise (because leaving out the vanilla was a mistake), we kids were amazed that it tasted so good.
What ever happened to “ice milk”? Used to be sold alongside ice cream, but I haven’t seen it for a long time.