Name: Homemade Sweet Cream Ice Cream Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups cream; 1 cup milk; 1/2 to 3/4 cup granulated sugar, adjust to taste; Pinch salt; 2 cups cream; 1 cup milk; 1/2 cup granulated sugar; 1/4 cup corn syrup; 2 tablespoons cornstarch

If you’re on the hunt for the ultimate creamy treat that feels like a dreamy hug in a bowl, then you’re going to adore this Homemade Sweet Cream Ice Cream Recipe. I promise, once you make it yourself, you’ll see just how much richer and fresher ice cream can taste straight from your own kitchen. Whether you want that classic pure creamy flavor or something reminiscent of your favorite ice cream parlor, this recipe has got your back. Keep reading because I’m spilling all my tips to get that perfect scoop every time!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have everything in your fridge or pantry to make this.
Customizable Sweetness: You can easily adjust how sweet or creamy you want it.
Creamy Texture: Whether you stick to classic or try the copycat version, the richness is unparalleled.
Perfect for Any Occasion: My family goes crazy for this as a simple dessert or party favorite.

The image shows two scoops of pale yellow ice cream in a small white ribbed ceramic bowl placed on a white marbled surface. The ice cream has a smooth texture with some rough edges on top of the scoops, giving it a creamy and soft look. In the background, slightly out of focus, is a small glass bottle filled with milk, adding a simple and clean touch to the scene. The background is black, which contrasts with the white bowl and the ice cream. photo taken with an iphone --ar 2:3 --v 7 - Homemade Sweet Cream Ice Cream, vanilla ice cream, DIY ice cream, creamy homemade ice cream, easy ice cream recipe

Ingredients You’ll Need

There’s beauty in simplicity with this recipe, and the ingredients work like a charm together. High-quality cream and milk are the stars here, and a few sweeteners balance out the flavor and texture. Don’t worry, I’ll guide you through which versions work best!

Flat lay of fresh cream in a small white ceramic bowl, whole brown eggs with clean shells arranged neatly, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl containing golden translucent corn syrup, a small white ceramic bowl holding fine white corn starch powder, and a pinch of salt sprinkled on a white ceramic dish, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Sweet Cream Ice Cream, vanilla ice cream, DIY ice cream, creamy homemade ice cream, easy ice cream recipe

Cream: Use heavy cream with as high a butterfat content as possible for that luscious richness I love.
Milk: Whole milk keeps the ice cream smooth without weighing it down.
Granulated Sugar: Adjust this to your taste; I prefer it less sweet, but go ahead and add more if you love that parlor-style sweetness.
Corn Syrup: If you’re going for a Cold Stone copycat, this helps create a softer, creamier texture.
Corn Starch: Acts as a stabilizer in the copycat version, giving you that silky finish.
Salt: Just a pinch to enhance all the flavors without making it salty.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on the season or my mood. You can easily tweak this Homemade Sweet Cream Ice Cream Recipe to suit different tastes or dietary needs. Don’t hesitate to get creative!

Lower Sugar Option: I often cut the granulated sugar to 1/2 cup for a less sweet, more natural cream flavor.
Copycat Creamier Version: Adding corn syrup and cornstarch gives that soft scoop texture just like Cold Stone’s sweet cream.
Dairy-Free Substitute: Try coconut cream and almond milk if you want a vegan alternative—though it won’t be exactly the same, it’s delicious!
Add-Ins: Fresh berries, a swirl of caramel, or chunks of your favorite chocolate can turn this base into a full-on dessert adventure.

How to Make Homemade Sweet Cream Ice Cream Recipe

Step 1: Gently Heat and Combine Your Ingredients

Start by combining all your ingredients in a saucepan—cream, milk, sugar, corn syrup and cornstarch if you’re making the copycat version, plus that pinch of salt. Turn your burner to low or medium-low and slowly bring the mixture up to just about a simmer. This part is key: stirring constantly as it heats prevents the sugar and starch from clumping, and you want to simmer for only about 30 seconds. You’ll know it’s ready when everything has fully dissolved and smells sweet and creamy. Don’t rush this step or turn up the heat too much—you want gentle and smooth, not scalded.

Step 2: Chill Thoroughly Before Freezing

After removing the saucepan from heat, cover your sweet cream mixture and pop it into the fridge. This step is crucial because the colder the base is before churning, the creamier your ice cream will be. I usually let mine chill for 1 to 2 hours until it’s completely cold. If you’re in a hurry, even 30-45 minutes helps, but patience pays off here.

Step 3: Churn to Creamy Perfection

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. You’ll see it thicken and transform right before your eyes! This usually takes around 20 minutes, but keep an eye out—the texture should be smooth and soft, almost like a thick frozen yogurt at this point.

Step 4: Freeze Until Firm or Serve Soft

If you love soft-serve style ice cream, go ahead and dig in straight from the ice cream maker. But for a classic scoopable texture, transfer your ice cream to an airtight container and freeze for a few hours until firm. Trust me, this step makes the difference between a good batch and a fantastic one.

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Pro Tips for Making Homemade Sweet Cream Ice Cream Recipe

Use High-Fat Cream: The higher the butterfat, the richer and smoother your ice cream will feel—trust me on this one!
Don’t Skip the Chilling: Cooling your mixture before churn is the secret to that silky texture I crave.
Stir Constantly When Heating: Prevents lumps and keeps sugar and starch dissolving evenly for a smooth base.
Avoid Over-Churning: Stop churning as soon as the ice cream thickens to prevent icy or grainy texture.

How to Serve Homemade Sweet Cream Ice Cream Recipe

Homemade Sweet Cream Ice Cream Recipe - Serving

Garnishes

I usually keep it simple—sometimes a drizzle of homemade caramel sauce or a sprinkle of flaky sea salt to enhance that creamy sweetness. When I want to get fancy, fresh berries or toasted nuts add a lovely texture and pop of flavor. You’ll find garnishes add a personal touch that takes it from everyday treat to special dessert.

Side Dishes

This ice cream pairs beautifully with warm fruit crisps, chocolate lava cake, or even a slice of dense pound cake. I love how the cold sweetness balances warm, cozy desserts—makes for a perfect finishing touch at family dinners or celebrations.

Creative Ways to Present

For birthdays or holidays, I like serving scoops inside hollowed-out waffle cones or atop mini pavlovas. Layering it in parfait glasses with fresh fruit and granola is another hit—everyone feels fancy but it’s honestly super simple to pull off when you have this homemade sweet cream ice cream at your fingertips.

Make Ahead and Storage

Storing Leftovers

I always store leftover ice cream in an airtight container to avoid freezer burn and ice crystals. A quick tip: press a piece of parchment paper directly on the surface before sealing—that little trick keeps it fresh and creamy longer. In my experience, this ice cream stays great for up to two weeks if stored well.

Freezing

Freezing this ice cream for a few hours or overnight helps it firm up beautifully. If you freeze it too long, you might get a slightly harder texture, but bringing it out to soften for 5-10 minutes before scooping usually fixes it. I love having it ready in the freezer for spontaneous dessert cravings!

Reheating

Reheating ice cream isn’t really a thing, but if yours gets too hard in the freezer, just let it sit at room temperature for a bit before serving. This gentle softening keeps the texture just right—no microwave needed!

FAQs

Can I make this Homemade Sweet Cream Ice Cream Recipe without an ice cream maker?

Yes! You can pour the prepared and chilled mixture into a shallow dish and freeze it. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals until fully frozen. It won’t be quite as smooth as churned ice cream but still delicious.
What’s the difference between the classic and copycat recipes?

The classic sweet cream ice cream uses just cream, milk, sugar, and salt and results in a firmer, very clean flavor. The copycat version adds corn syrup and cornstarch to mimic the softer, creamier texture of Cold Stone’s ice cream, which also means a smoother mouthfeel.
How do I adjust the sweetness in this Homemade Sweet Cream Ice Cream Recipe?

You can easily adjust sugar between 1/2 cup to 3/4 cup depending on your preference. I personally use 1/2 cup to keep it subtle, but if you like a sweeter, parlor-style ice cream, go ahead and use the full 3/4 cup.
Can I add flavors like vanilla or chocolate?

Absolutely! Vanilla extract is a popular addition—just add about 1 to 2 teaspoons once the mixture has cooled but before churning. For chocolate, you can add cocoa powder or melted chocolate, but you may need to tweak the sugar to balance flavors.

Final Thoughts

This Homemade Sweet Cream Ice Cream Recipe isn’t just a dessert; it’s a little bit of joy you can create anytime at home. I love how versatile and forgiving it is, and honestly, watching my family light up when I serve this makes every step totally worth it. If you want to impress yourself or your guests with something that tastes like it belongs in a fancy creamery but actually came right from your kitchen, give this recipe a try. Once you do, I bet you’ll find it hard to go back to store-bought again.