Hey friend, I’m so excited to share my Homemade Sweet Cream Ice Cream Recipe with you today! This is one of those recipes that feels both nostalgic and indulgent — it’s incredibly simple but delivers rich, creamy perfection every time. Whether you’re an ice cream novice or a seasoned scoop-master, you’re going to love how easy it is to make this classic treat right in your own kitchen. Trust me, once you try this, store-bought just won’t cut it anymore!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your fridge or pantry, so no last-minute grocery runs.
- Creamy Texture: This recipe nails that perfectly smooth, rich mouthfeel that makes you say, “wow.”
- Customizable Sweetness: Whether you like it subtle or sweet-as-can-be, you get to decide how sugary this ice cream is.
- No Fancy Equipment Needed: Just an ice cream maker and a bit of patience.
Ingredients You’ll Need
The magic of this Homemade Sweet Cream Ice Cream Recipe lies in its simplicity. Each ingredient has a clear role, working harmoniously to create that silky, comforting flavor you’ll crave again and again. Pro tip: quality matters here, especially when it comes to your cream and milk.
- Cream: Use heavy cream with high butterfat for rich, luxurious texture.
- Milk: Whole milk is best to keep it creamy but not too heavy.
- Granulated sugar: Adjust based on your sweetness preference — I keep it on the lower side.
- Salt: Just a pinch to balance and enhance the sweet cream flavor.
- Corn syrup (optional): For the copycat Cold Stone version, it adds smoothness and keeps it soft.
- Corn starch (optional): Helps stabilize and thicken, great for that softer ice cream consistency.
Variations
What I love most about this recipe is how easy it is to tweak it based on what you love or have on hand. I often play around with the sweetness level or try the Cold Stone copycat version when I crave something creamier and softer.
- Classic Sweet Cream: My go-to for a clean, beautifully sweet ice cream without extra thickeners. I like it less sweet, about ½ cup sugar, and it freezes up nicely firm for spooning.
- Copycat Cold Stone Style: If you want ice cream that scoops super soft and creamy, this version with corn syrup and cornstarch is your best bet. It feels decadent and melts in your mouth.
- Lower Sugar or Keto-Friendly: Try swapping sugar for a sugar substitute if you want less sugar but still crave that creamy bite.
- Add-Ins: Once you have the base down, think about folding in mix-ins like fresh berries, chocolate chips, or swirls of caramel right before the final freeze.
How to Make Homemade Sweet Cream Ice Cream Recipe
Step 1: Warm Ingredients Gently to Dissolve
First up, grab a saucepan and stir together your cream, milk, sugar, salt, and if you’re going for the copycat version, the corn syrup and cornstarch too. Set the heat to low or medium-low—this is key to avoid scorching. Slowly warm until the mixture just barely simmers, then let it simmer for 30 seconds. Keep stirring the whole time so nothing sticks or clumps. This step melts the sugar and activates the cornstarch, creating that smooth velvety base.
Step 2: Chill Your Mixture Thoroughly
Once your sweet cream base is all melted and mixed, take it off the heat and cover the pot. Pop it into the fridge and let it chill for at least 1 to 2 hours. This step is my secret to silky ice cream—cold mixture churns better and helps create those small ice crystals we all love instead of icy chunks.
Step 3: Churn and Freeze
When your mixture is thoroughly chilled, pour it into your ice cream maker and follow the manufacturer’s instructions. Typically, this takes about 20 minutes until it reaches a soft-serve texture. From here, you can either serve immediately for a softer treat or transfer it to an airtight container to freeze until firm — usually a couple of hours. You’ll find that homemade ice cream tastes fresh and so much creamier than store-bought.
Pro Tips for Making Homemade Sweet Cream Ice Cream Recipe
- Don’t Skip the Chill: Chilling the mixture is essential; it really helps your ice cream churn up smooth without icy crystals.
- Use High-Fat Cream: I learned this the hard way—lower fat cream results in icy, less rich ice cream.
- Adjust Sugar to Taste: I start with ½ cup sugar and add up to ¾ cup if I want sweeter; it’s easy to strike your perfect balance.
- Stir Constantly When Heating: To avoid lumps from corn starch or burning sugar, keep the mixture moving gently.
How to Serve Homemade Sweet Cream Ice Cream Recipe
Garnishes
Whenever I serve this sweet cream ice cream, I love topping it with fresh berries or a drizzle of homemade caramel sauce — it adds a lovely contrast to the creamy base. Toasted nuts or a sprinkle of flaky sea salt also bring out its flavors beautifully. Keep it simple or get creative with whatever sounds good to you!
Side Dishes
This ice cream pairs wonderfully with warm desserts like fruit crisps, cobblers, or even brownies. I’ve found it’s a fantastic companion to a slice of apple pie or alongside a fresh strawberry shortcake, making any summer gathering a total hit.
Creative Ways to Present
For parties, I’ve had fun scooping the ice cream into waffle cones and dipping the tops in chocolate and sprinkles. Another favorite is layering it in parfait glasses with fruit and cookie crumbles for a pretty, layered dessert that is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once your homemade sweet cream ice cream is set, I store leftovers in an airtight container with a piece of parchment paper pressed directly on the surface to prevent ice crystals. It usually stays deliciously fresh in the freezer for up to two weeks without any freezer burn.
Freezing
Freezing this ice cream after churning helps firm it up to that perfect scoopable consistency. I always recommend letting it freeze overnight if you want a nice firm set — but if you’re impatient like me, even an extra hour or two works in a pinch!
Reheating
If your ice cream ends up super hard in the freezer, I’ve found that letting it sit at room temperature for about 10 minutes makes scooping a breeze without melting it too much. Avoid microwaving — it messes up the texture.
FAQs
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Can I make Homemade Sweet Cream Ice Cream Recipe without an ice cream maker?
Great question! While an ice cream maker really helps achieve the smooth, creamy texture by churning and incorporating air, you can make this recipe without one. Freeze your mixture in a shallow container and stir vigorously every 30 minutes to break up ice crystals until it’s evenly frozen. It won’t be quite as smooth, but still delicious.
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Why does my homemade sweet cream ice cream turn out icy?
Icy texture usually happens when the mixture isn’t chilled enough before churning or if the fat content is too low. Using high-fat cream and chilling your base fully helps prevent this. Also, don’t forget to churn continuously and freeze promptly!
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Can I add flavors or mix-ins to this ice cream?
Absolutely! Once your base is churned to soft-serve consistency, gently fold in anything you love — chocolate chips, crushed cookies, fruit purées, or nuts. Just be careful not to overmix so you keep that beautiful texture.
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What’s the difference between the classic and the Cold Stone copycat sweet cream ice cream?
The classic version is simpler with just cream, milk, sugar, and salt and tends to freeze firmer. The copycat uses corn syrup and cornstarch, which act like stabilizers to create a softer, creamier texture, much like what you’d get from ice cream chains like Cold Stone.
Final Thoughts
Honestly, this Homemade Sweet Cream Ice Cream Recipe has become a staple in my kitchen — there’s just something so satisfying about making ice cream from scratch and knowing exactly what’s in it. It’s simple, adaptable, and a guaranteed crowd-pleaser. I can’t wait for you to try it and hear what you think! Whip up a batch this weekend and enjoy some sweet, creamy happiness straight from your own freezer.
Print
Homemade Sweet Cream Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes (includes heating and simmering)
- Total Time: 1 hour 30 minutes (including chilling and freezing time)
- Yield: Approximately 1 quart (4 cups) of ice cream
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy sweet cream ice cream recipe that captures the classic flavor of traditional ice cream and offers a Cold Stone Creamery copycat version with a softer texture and creamier mouthfeel. Perfect for homemade indulgence, this recipe uses simple ingredients and allows customization of sweetness and texture.
Ingredients
Classic Sweet Cream Ice Cream
- 2 cups cream
- 1 cup milk
- 1/2 to 3/4 cup granulated sugar (adjust to taste)
- Pinch of salt
Copycat Cold Stone Sweet Cream Ice Cream
- 2 cups cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 2 Tbsp corn starch
Instructions
- Combine Ingredients: Add all ingredients into a saucepan, stirring to mix evenly. This step ensures the sugar, corn syrup (if used), milk, cream, and corn starch integrate well.
- Heat Mixture: Heat over low to medium-low heat, gently bringing the mixture up to a low simmer. Simmer for about 30 seconds, stirring continuously until all ingredients are fully dissolved and mixture is smooth.
- Cool the Mixture: Remove the saucepan from heat. Cover and place the mixture in the refrigerator to cool completely, which usually takes about 1 to 2 hours. Cooling is essential before churning to achieve a smooth ice cream texture.
- Churn the Ice Cream: Transfer the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze to Firm: Transfer the churned ice cream to an airtight container and freeze until completely firm, typically a few hours. Alternatively, serve immediately for a softer texture.
Notes
- Traditional sweet cream ice cream uses minimal ingredients and freezes very firm; use high-quality cream with high butterfat content for best results.
- Adjust sugar between 1/2 cup for less sweet or up to 3/4 cup for a sweeter, classic parlor-style ice cream.
- The Cold Stone copycat version adds corn syrup and cornstarch as stabilizers and thickeners for a creamier texture and softer set.
- For softer ice cream, use the Cold Stone variation; for a more firm, traditional texture, use the classic recipe.
Nutrition
- Serving Size: 1/2 cup (about 100g)
- Calories: 250
- Sugar: 16g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
