If you’ve ever wished you could capture that creamy, dreamy texture of your favorite ice cream shop at home, then you’re in for a treat with this Homemade Sweet Cream Ice Cream Recipe. I absolutely love how simple ingredients come together to create something so rich and satisfying—perfect for anyone who wants a classic dessert without the fuss. Whether you’re a seasoned ice cream maker or trying this for the first time, stick with me because this recipe is fan-freaking-tastic and totally doable in your own kitchen!
Why You’ll Love This Recipe
- Simplicity and Purity: Just a handful of ingredients come together for an ultra-creamy, rich ice cream without any complicated steps or fillers.
- Customizable Sweetness: You choose how sweet you want your ice cream—from lightly sweet to parlor-perfect—and still get that smooth texture.
- Two Delicious Versions: Classic traditional sweet cream, or a copycat of Cold Stone’s creamier style, so you can pick your favorite vibe.
- Made for Home Cooks: No fancy equipment needed beyond an ice cream maker, plus tips that’ll save you time and help nail that perfect set.
Ingredients You’ll Need
What I love about the ingredients in this Homemade Sweet Cream Ice Cream Recipe is how they create a silky smooth texture and authentic sweet cream flavor—no artificial stuff, just good quality dairy and sugar. You’ll want to seek out fresh cream with a higher fat content and real milk to let the flavors shine through beautifully.
- Cream: Go for heavy cream with high butterfat—it’s what gives the ice cream that lush, silky texture.
- Milk: Whole milk works best here for creaminess and balance without overpowering richness.
- Granulated sugar: The sweet backbone; start with less and adjust if you prefer it sweeter—this sweet cream recipe is forgiving.
- Corn syrup (Cold Stone copycat only): Adds sweetness but also softens the ice cream’s set, making it scoopable straight out of the freezer.
- Corn starch (Cold Stone copycat only): Acts as a stabilizer to create that smooth mouthfeel and prevent ice crystals.
- Pinch of salt: Just enough to balance the sweetness and deepen the cream flavor.
Variations
One thing I love about this Homemade Sweet Cream Ice Cream Recipe is how easily you can switch it up to suit your taste or occasion. I tend to play around with the sweetness level and even try adding a pinch of vanilla for a twist. Trust me, customizing ice cream makes the process even more fun and personal.
- Lower sugar variation: If you’re watching sweetness, I use half a cup of sugar and still get a wonderfully creamy flavor.
- Vanilla addition: Adding a teaspoon of pure vanilla extract elevates the flavor to something extra special—perfect for those classic ice cream cravings.
- Dairy-free option: Try coconut cream replacing heavy cream for a dairy-free treat that’s just as rich but with a subtle tropical flair.
- Salted sweet cream: A sprinkle of flaky sea salt on top after scooping highlights the creamy sweetness in a beautiful way.
How to Make Homemade Sweet Cream Ice Cream Recipe
Step 1: Combine and Heat Your Ingredients Gently
Start by adding all your ingredients into a medium saucepan. Be sure to stir everything well before turning on the heat—that way all sugars and starch can dissolve evenly. I like to heat mine over low to medium-low heat because you want to bring the mixture just up to a simmer, not a boil. Stir continuously for about 30 seconds once it starts simmering; this keeps the mixture smooth and prevents any burning on the bottom. Removing from heat as soon as everything dissolves is key—trust me on this step, patience makes all the difference!
Step 2: Chill Your Mixture Thoroughly
After you’ve got a silky, dissolved sweet cream base, cover your saucepan and pop it in the fridge to cool completely. This step can take anywhere from 1 to 2 hours, depending on your fridge, but don’t rush it! I discovered that if the mixture isn’t fully chilled, it won’t churn properly in the ice cream maker, and you’ll end up with a gritty texture. Setting a timer or letting it chill overnight is a safe bet.
Step 3: Churn and Freeze Your Ice Cream
Once your sweet cream mixture is cold, pour it into your ice cream maker and follow the manufacturer’s directions. You’ll probably notice a thickening and creamy transformation in about 20-30 minutes. I love to taste test here because you get a fresh, soft-serve style ice cream that’s heavenly on its own. From here, you can either serve directly or transfer to an airtight container and freeze it until firm—usually another couple of hours. For the classic traditional recipe, expect a firmer set, perfect if you’re a fan of scoops that hold their shape beautifully.
Pro Tips for Making Homemade Sweet Cream Ice Cream Recipe
- Use High-Quality Dairy: I’ve learned that starting with rich, fresh cream and whole milk changes everything—don’t skip this if you want that silky texture.
- Don’t Rush Cooling: Cooling your base completely before churning is crucial to avoid icy crystals and achieve that smooth mouthfeel.
- Customized Sweetness: Taste your base before churning when chilled and adjust sugar for your perfect sweetness—this really helped me dial in my family’s favorite.
- Prevent Over-Churning: Stop your ice cream maker as soon as it thickens like soft-serve to keep it creamy instead of icy or overly dense.
How to Serve Homemade Sweet Cream Ice Cream Recipe
Garnishes
When it comes to garnishing, I keep it simple and classic—fresh berries or a drizzle of honey really bring out the creamy sweetness. Lately, I’ve been adding a sprinkle of toasted nuts or a pinch of flaky sea salt for an irresistible contrast. Trust me, these little touches make each bite feel special and elevate the lusciousness of your sweet cream ice cream.
Side Dishes
This recipe pairs beautifully with warm desserts like apple pie, chocolate brownies, or a simple fruit cobbler. I once served it alongside a skillet peach crisp, and my family went crazy for the creamy ice cream melting over the warm, cinnamon-spiced fruit—it was magic!
Creative Ways to Present
For birthdays or weekend dinner parties, I’ve had so much fun turning this ice cream into elegant sundaes with homemade waffle cones and colorful sprinkles. Another hit was layering scoops in clear glass cups with crushed cookies and fresh fruit for an eye-catching parfait. These presentations are easy to pull together and always impress guests!
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I store the ice cream in an airtight container with a piece of parchment paper pressed directly on the surface to prevent ice crystals. Keeping it tightly sealed in the back of the freezer keeps the texture soft and creamy for up to two weeks, which is perfect for enjoying over multiple days without sacrificing flavor.
Freezing
This homemade sweet cream ice cream freezes really well! I learned that freezing it for at least 4 hours after churning helps it develop a firm scoopable texture. If you’re making ahead for a party, freezing overnight is ideal. Just make sure your container is sealed well to avoid freezer burn.
Reheating
Technically, ice cream isn’t “reheated,” but I often let mine sit at room temperature for 5–10 minutes before scooping. This brief soften time lets the ice cream scoop smoothly without melting too fast. Avoid microwaving—it messes with the texture and flavor. I’ve found patience is key here!
FAQs
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Can I make this Homemade Sweet Cream Ice Cream Recipe without an ice cream maker?
Absolutely! While an ice cream maker makes the process easier and creates a smoother texture, you can still make this recipe by freezing the mixture in a shallow container and stirring every 30 minutes to break up ice crystals until fully frozen. It takes longer and requires some elbow grease, but it works well in a pinch.
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What’s the difference between the classic and Cold Stone copycat sweet cream recipes?
The classic version uses just cream, milk, sugar, and salt, resulting in a very rich and firm ice cream. The Cold Stone copycat adds corn syrup and corn starch, which act as stabilizers and make the ice cream softer and creamier, perfect for scooping straight from the freezer.
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How do I adjust the sweetness in this recipe?
You can easily tweak the amount of granulated sugar to your liking. I usually go for 1/2 cup if I prefer a subtly sweet treat, but if you love that classic ice cream parlor sweetness, bump it up to 3/4 cup. Taste the chilled base before churning to make sure it’s just right for you.
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Can I add flavors or mix-ins to this ice cream?
Definitely! This Frozen Sweet Cream ice cream makes a great base for mix-ins like chocolate chips, fruit purees, or nuts. Just add them near the end of the churning process so they distribute evenly without affecting texture.
Final Thoughts
I still remember the first time I made this Homemade Sweet Cream Ice Cream Recipe—it blew me away how easy and satisfying it was to recreate that beautifully rich and creamy flavor at home. If you’re looking for a recipe that’s genuinely forgiving, customizable, and absolutely delicious, this one’s a winner. I hope you’ll love making it as much as I do, and that it becomes a go-to for your family’s sweet cravings. Trust me, there’s nothing quite like scooping up homemade ice cream in your own kitchen—go ahead and give it a whirl!
Print
Homemade Sweet Cream Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 4 cups (1 quart) of ice cream
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Cream Ice Cream recipe offers two delightful variations: a classic version made with just cream, milk, sugar, and a pinch of salt, and a Cold Stone Copycat version featuring corn syrup and corn starch for a creamier, softer texture. Both recipes are easy to prepare and yield rich, smooth ice cream perfect for any occasion.
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 and stir to mix thoroughly.
- Heat Mixture: Heat the mixture over low to medium-low heat, gently bringing it to a low simmer. Continue stirring constantly for about 30 seconds until all ingredients dissolve completely. Remove the saucepan from heat.
- Chill the Mixture: Cover the mixture and place it in the refrigerator to cool completely, which typically takes 1 to 2 hours.
- Freeze in Ice Cream Maker: Once chilled, transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
- Firm Up or Serve: Either serve the ice cream immediately from the machine for a soft-serve texture or transfer it to an airtight container and freeze until fully firm for a more traditional scoopable consistency.
Notes
- Traditional Sweet Cream Ice Cream is made with fewer ingredients and results in a very firm set; using high-quality cream with high butterfat content is important for best flavor and texture.
- Adjust sugar from 1/2 to 3/4 cup depending on your preferred sweetness; more sugar makes the ice cream softer but sweeter.
- The Cold Stone Copycat version includes corn syrup and corn starch, which act as stabilizers and thickeners, creating a creamier mouthfeel and softer texture similar to commercial ice cream.
- Freezing time after the ice cream maker varies by preference; for softer ice cream, serve directly; for firmer ice cream, freeze longer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 15g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
