If you’ve ever dreamed of making your own ice cream that tastes like it came from your favorite creamery, you’re in the right place. This Creamy Homemade Sweet Cream Ice Cream Recipe is one of those soul-satisfying treats that’s simple yet incredibly indulgent. Whether you’re new to homemade ice cream or looking for a failproof classic, I promise this recipe will become your go-to for creamy perfection every time.
Why You’ll Love This Recipe
- Ultra Creamy Texture: Thanks to the high butterfat content in the cream, this ice cream is irresistibly smooth and rich.
- Simple Ingredients: No weird additives here—just classic pantry staples that come together beautifully.
- Versatile Recipe: Easily customizable depending on how sweet or firm you like your ice cream.
- Copycat Success: Plus, there’s a version inspired by Cold Stone Creamery fans will adore!
Ingredients You’ll Need
Good ice cream starts with great ingredients, and for this creamy homemade sweet cream ice cream recipe, you’ll find the balance between creaminess and flavor is all about quality dairy and the right sweeteners. Let me walk you through a few must-haves.
- Heavy cream: Look for the highest fat content you can find (ideally 36%+); it gives the ice cream that luscious, velvety mouthfeel I love.
- Whole milk: Adds a lighter touch and thins out the cream just enough for the perfect scoopability.
- Granulated sugar: Sweetens gently—adjust the amount to your taste, from a subtle hint of sweetness to full-on creamy indulgence.
- Corn syrup (optional for copycat version): This little trick helps make the ice cream softer and creamier by reducing ice crystals.
- Cornstarch (optional for copycat): Works as a stabilizer so your ice cream stays creamy and smooth even after freezing.
- Pinch of salt: Enhances all the flavors—don’t skip it, even if it’s just a tiny pinch.
Variations
I love that this creamy homemade sweet cream ice cream recipe is a great base for all sorts of tweaks—once you nail the basic version, feel free to experiment and make it your own!
- Classic sweet cream: This is what I usually make for everyday treats with just cream, milk, sugar, and salt—simple and timeless.
- Copycat Cold Stone Sweet Cream: Adding corn syrup and cornstarch gives you that perfect soft scoop ice cream that tastes just like the ice cream shops.
- Less sweet version: I dial down the sugar sometimes to half a cup, especially if I plan on adding mix-ins like chocolate chips or fruit later.
- Dairy-free twist: You can replace cream and milk with coconut cream or almond milk for a custardy dairy-free version, though you’ll lose some creaminess.
How to Make Creamy Homemade Sweet Cream Ice Cream Recipe
Step 1: Combine and Heat the Sweet Cream Mixture
Start by adding all the ingredients into a medium saucepan. Stir them gently to combine before placing the pan over low to medium-low heat. The key here is patience—don’t rush this step. Slowly bring the mixture up to a low simmer, then let it gently bubble for about 30 seconds while stirring continuously. This helps dissolve the sugar completely and activates the cornstarch if you’re using the copycat version. Be careful not to boil vigorously; you just want a gentle heat to marry those flavors together smoothly.
Step 2: Chill Before Churning
Once your mixture is smooth and all sugar has melted, remove the saucepan from heat. Cover and transfer it to the fridge to cool completely—this usually takes about 1 to 2 hours. I like to let mine chill overnight if I can, which really makes for an even creamier texture once churned. If you’re pressed for time, placing the mixture in a shallow bowl in the fridge helps it cool faster.
Step 3: Churn to Frozen Perfection
Pour the chilled sweet cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. Usually, this takes around 20–30 minutes. You’ll notice the texture thicken and become creamy as air gets incorporated. The best part? You can enjoy it right away if you like a softer “soft serve” style ice cream.
Step 4: Freeze to Firm Up
For the full scoopable experience, transfer your ice cream into an airtight container and freeze it for at least 3 to 4 hours—or until completely firm. I find that scooping is easiest when the ice cream has some time to firm up, but if you’re someone who likes it creamy and soft, straight from the churner works great, too.
Pro Tips for Making Creamy Homemade Sweet Cream Ice Cream Recipe
- Use the Best Cream You Can Find: I learned early on that the better quality your cream, the richer and silkier your ice cream will be—don’t skimp here.
- Don’t Skip the Chill: Cooling the base completely before churning ensures a smoother texture and faster freezing in your ice cream maker.
- Adjust Sweetness to Preference: I recommend starting with half a cup of sugar, then tweaking up or down next time based on how you enjoy it.
- Avoid Overheating the Mixture: If it boils too hard, you’ll risk curdling or cooking the milk proteins, which affects texture and taste.
How to Serve Creamy Homemade Sweet Cream Ice Cream Recipe
Garnishes
When I serve this ice cream, I love simple garnishes that complement but don’t overpower the creamy flavor. Fresh berries, a drizzle of homemade caramel syrup, or a sprinkle of toasted nuts are my go-to finishes. If you’re feeling fancy, some flaky sea salt on top sets off the sweetness beautifully.
Side Dishes
This ice cream pairs wonderfully with classic fruit pies, warm brownies, or even a fresh berry compote. I often serve it alongside a slice of homemade apple pie or a rich chocolate lava cake for extra indulgence—trust me, your guests will go crazy for the combo.
Creative Ways to Present
For special occasions, I like to serve scoops in cute mini mason jars layered with cookie crumbs and berry sauces—sort of like a build-your-own sundae bar. You can also swirl in mix-ins like crushed toffee or chocolate chips during the last few minutes of churning for some fun texture surprises.
Make Ahead and Storage
Storing Leftovers
I keep leftover ice cream in a tightly sealed container in the back of my freezer to avoid freezer burn and unwanted ice crystals. When stored properly, it stays creamy and delicious for up to two weeks—though, honestly, it rarely lasts that long at my house!
Freezing
Freezing this ice cream after churning is straightforward. Just make sure to cover the surface with a piece of parchment paper before sealing the container to keep it smooth and prevent ice crystals from forming. Personally, I find the texture improves after a few hours of freezing, so planning ahead really pays off.
Reheating
Ice cream isn’t usually reheated, but if it gets too hard to scoop, I take it out of the freezer about 5 to 10 minutes before serving—this little rest period softens it just enough for perfect scoops without melting it completely.
FAQs
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Can I make this creamy homemade sweet cream ice cream recipe without an ice cream maker?
Yes! While an ice cream maker gives you the creamiest texture, you can still make this recipe without one by freezing the mixture in a shallow container and stirring it vigorously every 30 minutes to break up ice crystals. Repeat this until fully frozen, and you’ll get a lovely homemade ice cream texture.
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What’s the difference between the classic and copycat Cold Stone versions?
The classic sweet cream ice cream uses just cream, milk, sugar, and salt and tends to be firmer when frozen. The Cold Stone copycat adds corn syrup and cornstarch, which act as stabilizers and softeners, giving the ice cream a creamier mouthfeel and softer scoop.
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How do I adjust sweetness in this recipe?
Start by adding ½ cup of granulated sugar if you prefer a less sweet ice cream, which I often do. If you want a sweeter, more dessert-style flavor, bump it up to ¾ cup. You can always taste the mixture before chilling and add a little more sugar if it feels bland.
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Can I add flavorings or mix-ins?
Absolutely! Vanilla extract, fresh fruit, chocolate chips, or nuts all work beautifully. Add any mix-ins during the last few minutes of churning to ensure they’re evenly distributed without overworking the ice cream.
Final Thoughts
I absolutely love how this Creamy Homemade Sweet Cream Ice Cream Recipe turns out every time. There’s something so comforting about making ice cream from scratch—it’s a little labor of love that pays off with every glorious, creamy bite. If you’ve been hesitant to try homemade ice cream, I encourage you to give this recipe a shot. You’ll find that with just a handful of ingredients and a little patience, you can create something truly special that your whole family (or friend group!) will rave about. Treat yourself—you deserve this delight.
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Creamy 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 offers two delicious variations of sweet cream ice cream: a classic version made with basic ingredients for a rich, firm texture, and a Cold Stone Creamery copycat version that includes corn syrup and cornstarch for a softer, creamier texture. Both recipes involve gently heating the mixture, chilling it, and then churning it in an ice cream maker for a perfect homemade ice cream experience.
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 into a saucepan, stirring to combine thoroughly.
- Heat Mixture: Place the saucepan over low to medium-low heat and gently bring the mixture up to a low simmer. Stir continuously and simmer for about 30 seconds until all ingredients, including sugar and cornstarch (if used), are completely dissolved.
- Cool Mixture: Remove the pan from heat and transfer the mixture to a covered container. Refrigerate until completely chilled, which typically takes 1 to 2 hours.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze until firm, or serve immediately if preferred.
Notes
- Traditional Sweet Cream Ice Cream requires high-quality cream with high butterfat content to achieve the best texture and flavor.
- Adjust sugar quantity to control sweetness and softness; more sugar will create a softer ice cream.
- The Cold Stone copycat version uses corn syrup and cornstarch as stabilizers to mimic the creamier, softer texture of commercial ice cream chains.
- Chilling the base mixture thoroughly before churning improves the texture and speed of the freezing process.
- For best results, consume within a week for optimal freshness and texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
