If you’re craving a rich, silky treat that’s surprisingly simple to make at home, you’re going to love this Homemade Sweet Cream Ice Cream Recipe. It’s one of those recipes that feels fancy but doesn’t require a ton of ingredients or effort—perfect for impressing friends or spoiling yourself on a quiet night in. Whether you prefer the classic version or want to replicate that dreamy Cold Stone Creamery texture, I’ve got you covered with all the tips I’ve learned along the way.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples and quality cream for amazing flavor.
- Customizable Sweetness: Adjust the sugar to match your personal sweet tooth perfectly.
- Two Versions: Classic creamy or Cold Stone-inspired softer texture—choose your favorite!
- No Weird Stabilizers: You control what goes in, so you get clean, fresh flavor every time.
Ingredients You’ll Need
The magic of homemade sweet cream ice cream is all about simple ingredients that blend beautifully for a creamy, dreamy dessert. You’ll want to pick the best quality cream you can find because it makes a big difference in richness and texture.
- Cream: Use heavy cream with the highest butterfat content you can get for that luscious, silky mouthfeel.
- Milk: Whole milk adds balance and lightness without sacrificing creaminess.
- Granulated Sugar: It sweetens gently; you can tweak the amount based on how sweet you want your ice cream.
- Salt: Just a pinch helps to round out the flavors and amplify the sweetness.
- Corn Syrup (for Copycat Version): This ingredient helps create a softer texture and smoother scoop, similar to your favorite ice cream shop.
- Corn Starch (for Copycat Version): Acts as a natural thickener for that silky, less icy finish you’ll adore.
Variations
One of the things I love about this Homemade Sweet Cream Ice Cream Recipe is how easy it is to make your own. I like to switch things up based on the season or who’s coming over, so don’t be afraid to experiment.
- Lower Sugar Version: I sometimes cut the sugar down to a half cup for a less sweet, more grown-up flavor, especially if I’m pairing the ice cream with something like a tart berry sauce.
- Cold Stone Copycat: When I want that silky, scoop-ready texture straight from the freezer, I use the corn syrup and cornstarch version—it’s a total game changer.
- Infused Flavors: Try adding a splash of vanilla extract, a few crushed mint leaves, or a cinnamon stick while heating the mix for a subtle twist.
- Dairy-Free Twist: While this recipe relies on cream and milk for richness, you can try swapping with coconut cream and almond milk, but keep in mind texture will change.
How to Make Homemade Sweet Cream Ice Cream Recipe
Step 1: Gently Warm and Combine Your Ingredients
This is where the magic begins. You’ll add all your ingredients to a saucepan and gently heat them over low to medium-low heat. I can’t stress enough how important it is to stir constantly—this keeps everything from sticking or burning and helps the sugar dissolve completely. You’re aiming for a gentle simmer, just enough for about 30 seconds—no rapid boiling here! This slow warmth is key to melding the flavors beautifully without cooking the dairy.
Step 2: Chill the Mixture Completely
Once everything’s combined and smooth, remove the pan from heat and cover the mixture. Pop it in your fridge for about 1 to 2 hours. If you rush this step, your ice cream won’t churn properly, and trust me, the difference is huge. Having that mixture cold before you add it to your machine ensures better texture and creaminess.
Step 3: Churn and Freeze
Pour your chilled sweet cream base into your ice cream maker and follow your machine’s instructions for freezing. I love watching the texture change as it thickens—you’ll probably want to sneak a taste once it looks just right. From here, you can eat it straight from the machine for a soft-serve style or pop it into an airtight container for a few hours in the freezer to get that firm, scoopable consistency.
Pro Tips for Making Homemade Sweet Cream Ice Cream Recipe
- Use Room Temperature Eggs (if using): While not in this basic recipe, when I add eggs for custard variations, warming them gently avoids curdling and ensures smoothness.
- Don’t Skip the Chill: I learned the hard way that adding warm mixture to the ice cream maker leads to icier texture—patience definitely pays off here.
- Opt for High-Butterfat Cream: This makes the ice cream luxuriously creamy and keeps it from freezing too hard.
- Freeze in a Shallow Container: This helps the ice cream freeze faster and prevents large ice crystals from forming, keeping your texture perfect.
How to Serve Homemade Sweet Cream Ice Cream Recipe
Garnishes
I love keeping it simple here—sometimes just a fresh berry compote or a drizzle of caramel sauce works wonders. Sprinkling a few toasted nuts or some flaky sea salt on top adds a great contrast. When I’m feeling a little fancy, a few shards of dark chocolate really elevate the whole dessert.
Side Dishes
This ice cream is the perfect partner for warm brownies, homemade apple pie, or even a slice of pound cake. I once served it alongside grilled peaches for an easy summer dessert that everyone raved about.
Creative Ways to Present
For special occasions, I like using mini waffle cones or baking little chocolate bowls to serve single scoops. Another favorite? Layering scoops in a glass with fresh fruit and a sprinkle of granola or crushed cookies for a cool parfait twist.
Make Ahead and Storage
Storing Leftovers
I store leftover sweet cream ice cream in an airtight container to prevent freezer burn—make sure to press plastic wrap directly on the surface before sealing the lid to keep it extra fresh. Leftovers usually last a couple of weeks if properly stored.
Freezing
I’ve found that freezing the ice cream flat in a shallow container helps it freeze more evenly. Avoid refreezing thawed ice cream when possible, but if you must, soften it gently before scooping to maintain texture.
Reheating
Ice cream doesn’t really reheat like other foods, but letting it sit out for 10 minutes before scooping softens it perfectly. If it’s too firm from the freezer, this short thaw keeps your scoops clean and smooth without melting too fast.
FAQs
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Can I make Homemade Sweet Cream Ice Cream Recipe without an ice cream maker?
Yes! If you don’t have an ice cream maker, pour your chilled mixture into a shallow freezer-safe dish and freeze. Every 30-40 minutes, stir vigorously or whisk to break up ice crystals until it’s fully frozen and creamy—this takes about 3-4 hours. It won’t be quite as smooth as churning, but still delicious.
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How long does Homemade Sweet Cream Ice Cream last in the freezer?
Stored properly in an airtight container, it stays fresh for about 2 weeks. Beyond that, it might start to develop ice crystals or lose some texture, but the flavor usually stays quite good.
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Can I make the Cold Stone copycat version the night before?
Absolutely! In fact, chilling the mixture overnight helps the starch and syrup bind better, resulting in even creamier ice cream. Just be sure to cover it tightly and give it a good stir before churning.
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Why does adding cornstarch and corn syrup change the texture?
Corn syrup prevents large ice crystals from forming, making the ice cream smoother, while cornstarch thickens the mixture slightly, giving it that soft, scoopable texture even straight from the freezer, like the ice cream chains you love.
Final Thoughts
I really hope you give this Homemade Sweet Cream Ice Cream Recipe a try—it’s one of those beloved treats that feels special but is incredibly straightforward. I still get that little thrill when I serve it up for guests, watching them dig in with that first happy smile. Plus, once you make it yourself, you’ll never look at store-bought ice cream the same way. Trust me, your freezer deserves this kind of magic.
Print
Homemade Sweet Cream Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Approximately 1 quart (4 cups) of ice cream
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This recipe features two delicious variations of sweet cream ice cream: the classic version made with simple ingredients for a rich and firm texture, and a Cold Stone copycat version enhanced with corn syrup and corn starch for a softer, creamier consistency. Both are easy to make at home using an ice cream maker, delivering a smooth, sweet treat 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 the ingredients (either for the classic or Cold Stone version) into a saucepan, stirring to mix thoroughly. Heat the mixture over low to medium-low heat, gently bringing it up to a low simmer.
- Simmer and Dissolve: Simmer for about 30 seconds, stirring continuously until all ingredients are fully dissolved. Then, remove the saucepan from heat.
- Chill the Mixture: Cover the mixture and place it in the refrigerator to cool completely, which typically takes 1-2 hours. This step is crucial for the best freezing results.
- Freeze in Ice Cream Maker: Transfer the chilled sweet cream ice cream mixture to your ice cream maker and freeze according to the manufacturer’s instructions, usually until it reaches a soft-serve consistency.
- Firm Up the Ice Cream: For a firmer texture, transfer the ice cream to an airtight container and freeze until completely firm. Alternatively, you can serve it immediately from the ice cream maker for a softer texture.
Notes
- Traditional sweet cream ice cream is made with minimal ingredients and tends to freeze very firm; using high-quality cream with high butterfat content enhances flavor and texture.
- Adjust sugar in the classic recipe to control sweetness and softness—1/2 cup sugar yields less sweet, firmer ice cream, while 3/4 cup gives a sweeter, softer result.
- The Cold Stone copycat version includes corn syrup and corn starch which act as stabilizers and thickeners, resulting in a creamier mouthfeel and softer set, mimicking commercial ice creams.
Nutrition
- Serving Size: 1/2 cup (about 125ml)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
