Description
A rich and creamy homemade sweet cream ice cream recipe, available in two variations: a classic version with simple ingredients and a Cold Stone Creamery copycat version featuring corn syrup and cornstarch for a smoother, softer texture. Perfect for ice cream lovers seeking a deliciously smooth and sweet frozen treat.
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
Cold Stone Sweet Cream Ice Cream Copycat
- 2 cups cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 2 tablespoons cornstarch
Instructions
- Combine Ingredients: Add all ingredients into a saucepan, stirring to mix. Heat over low to medium-low heat, gently bringing the mixture up to a low simmer.
- Simmer Gently: Simmer for about 30 seconds while stirring continuously until all ingredients are completely dissolved. Remove from heat.
- Chill the Mixture: Cover the mixture and place it in the refrigerator to cool completely for about 1 to 2 hours.
- Freeze in Ice Cream Maker: Transfer the chilled mixture to an ice cream maker and freeze following the manufacturer’s instructions until it reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the ice cream to an airtight container and freeze until fully firm for optimal texture, or serve immediately if preferred.
Notes
- Traditional Sweet Cream Ice Cream uses minimal ingredients and freezes to a firm texture; using high-fat cream enhances richness.
- Adjust sugar quantity from 1/2 cup for a less sweet ice cream to 3/4 cup for a sweeter, parlor-style treat.
- Cold Stone Copycat version includes corn syrup and cornstarch to create a softer texture and creamier mouthfeel similar to commercial ice cream chains.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
