Which type of ice cream is made without egg yolks and is associated with the Philadelphia style?

The ice cream made without egg yolks and associated with the Philadelphia style is Philadelphia-style ice cream.

This style uses a base of cream, milk, sugar, and flavorings, without the egg-yolk custard used in French-style ice cream. Because it does not require cooking a custard, the mixture can be quicker to prepare and can have a lighter, cleaner flavor that lets ingredients such as fruit or vanilla stand out.

French-style ice cream, also called custard-style ice cream, contains egg yolks. The yolks contribute emulsifying power, richness, and a dense texture. Philadelphia-style ice cream instead relies on dairy fat and careful freezing to create its body.

The label describes a method rather than a protected flavor or a single recipe. Commercial products may use stabilizers or other ingredients, and American regional terminology is not always applied consistently. The important distinction is the absence of egg yolks in the traditional base.