This sweet cream ice cream recipe contains no vanilla. And no eggs. Just milk, heavy cream, sugar, and cream cheese. And it tastes just like Cold Stone Creamery’s version that started the whole sweet cream sensation.
Sweet Cream Ice Cream
- Quick Glance
- 15 M
- 10 H
- Makes 8 (1/2 cup) servings
Special Equipment: Ice cream maker
In a small bowl, mix about 2 tablespoons milk with the cornstarch to make a smooth slurry.
In a slightly larger bowl, whisk the cream cheese and salt until smooth.
Fill a large bowl halfway with ice water.
In a 4-quart saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup and bring to a boil over medium-high heat. Keep it at a boil for 4 minutes.
Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon resealable plastic freezer bag, squeezing out as much air as possible before sealing it. Submerge the bag filled with the ice cream base in the ice water and let stand, adding more ice as necessary, until cold, about 30 minutes or tuck it in the fridge and let it rest for up to several hours.
Process the ice cream base according to your ice cream machine manufacturer’s directions. (The ice cream mixture will be very thick even when you begin to churn it. Don’t fret. This is okay.)
Transfer the churned ice cream into a container with a lid. Press a sheet of parchment directly against the surface of the ice cream and seal it. Stash the ice cream in the coldest part of your freezer until firm, at least 4 hours.
- Sweet Cream Ice Cream With Fruit Swirl Variation
To layer jam or caramel sauce into ice cream, start by drizzling a spoonful of jam or caramel in the bottom of the storage container and spread a layer of ice cream over it. Add a few more spoonfuls of gooey stuff over the nooks of the ice cream. The sauce should not cover the underlying layer of ice cream. Then add another ice cream layer. Continue the sauce and ice cream layering until all the ice cream is used. Note that you do not want to “swirl” the sauce into the ice cream because it will get lost; instead, try to keep it in small pockets throughout the ice cream for a more dramatic presentation and flavor. We also like to add a few final spoonfuls of sauce on the top for decoration, just before covering everything with parchment.
- What Else You Can Do With Sweet Cream Ice Cream
This sweet cream ice cream recipe is my classic, creamy, smooth ice cream base for several recipes—it can be used to make any flavor you wish. It’s the ideal blank canvas. It’s wonderful by itself or in a sundae or with any sauce or jam layered throughout. You can customize it with the addition of essential oils and extracts, fruits, herbs, spices, nuts, crumbled cakes, cookies, as well as jams and sauces. One of our all-time biggest hits, and one of my personal favorites, is where the sweet cream ice cream is swirled with blackberry jam.
Recipe Testers' Reviews
This is an excellent ice cream base recipe that can be used in tons of variations. The basic recipe is just like the title promises—sweet, creamy, and scoopable right out of the freezer.
I had homemade blueberry preserves on hand, so that's what I went with as an add-in. (Blueberries and cream are a match made in heaven.) I chilled the sweet cream ice cream mixture in the fridge for about 8 hours before churning it as I didn't have the time to churn it the same day, and ice cream bases benefit from a long rest in the fridge anyway. Adding the blueberry jam by the spoonful worked very well and a final spoonful (or two) on top added a nice touch and made sure there was a burst of flavor with every scoop.
Do not take a shortcut with the 4 minutes boiling time. This is important for the sugars in the milk to fully cook and will improve the texture and flavor of the ice cream.
This sweet cream ice cream recipe works as written EVERY SINGLE TIME! This has been my go-to ice cream recipe for more than a year. One of the many great things about this recipe is the substitution of cream cheese for egg. interestingly, I would say that the flavor of this fabulous ice cream, when served plain, is custard-like. Considering the lack of egg, this seems unusual.
This also has no vanilla, but splitting a whole vanilla bean and scraping the seeds into the mix before you boil it produces wonderful results!
I have made many flavors using this basic recipe and have always been pleased. Just a couple suggestions follow...
When you mix the hot cream with the cream cheese, whisk it well, or you may end up with chunks of cream cheese, which can be delicious but isn't what you're looking for.
Also, I like to freeze the finished ice cream for another 5 or 6 hours to make it very solid, although you can eat it immediately after churning and it's still top-notch. I really love this recipe, and you can make it in a little more than half an hour, about the same amount of time it'd take to drive to the store to buy something that wouldn't be nearly as good!