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Homemade Sweet Cream Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 119 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: About 1 quart (4 cups) of sweet cream ice cream
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

A rich and creamy sweet cream ice cream recipe offering two delicious variations: a classic version with simple ingredients for a firm texture, and a Cold Stone copycat version that includes corn syrup and cornstarch for a softer, creamier consistency. Perfect for homemade ice cream lovers wanting to customize sweetness and texture.

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 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 tablespoons cornstarch

Instructions

  1. Combine Ingredients: Add all ingredients for your chosen version of sweet cream ice cream into a saucepan. Stir thoroughly to mix all components evenly before heating.
  2. Heat Mixture: Heat the mixture over low to medium-low heat, gently bringing it to a low simmer. Stir continuously to ensure all ingredients dissolve, simmer for about 30 seconds and then remove from heat.
  3. Chill Mixture: Transfer the saucepan contents to a covered container and refrigerate until completely cool, roughly 1 to 2 hours. This step is crucial for a smooth churn.
  4. Churn Ice Cream: Pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions to freeze and churn the ice cream.
  5. Freeze or Serve: After churning, transfer the ice cream to an airtight container and freeze until firm (or enjoy immediately for a softer texture right out of the ice cream maker).

Notes

  • Traditional sweet cream ice cream freezes to a very firm texture. Use high-quality cream with a high butterfat content for the best results.
  • Adjust sugar amount for sweetness and softness: 1/2 cup sugar for less sweet, firmer ice cream; 3/4 cup for a sweeter, softer texture.
  • Cold Stone copycat version uses corn syrup and cornstarch acting as stabilizers/thickeners to create a softer, creamier mouthfeel similar to commercial ice cream chains.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 220
  • Sugar: 18g
  • Sodium: 45mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg

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