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Homemade Sweet Cream Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 106 reviews
  • Author: Mia
  • 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

Scale

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

  1. Combine Ingredients: Add all ingredients into a saucepan and stir to mix thoroughly.
  2. 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.
  3. Chill the Mixture: Cover the mixture and place it in the refrigerator to cool completely, which typically takes 1 to 2 hours.
  4. Freeze in Ice Cream Maker: Once chilled, transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
  5. 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

Find it online: https://mealsbymia.com/homemade-sweet-cream-ice-cream-recipe/