Cold Stone Creamery Sweet Cream Ice Cream – Knock Off

One of my favorite ice creams ever is Cold Stone Creamery’s Sweet Cream Ice Cream. I first had it this past Labor Day weekend in Anaheim, while we were at Disney. It was a very hot weekend, and there is nothing better than munching on this ice cream while walking back to the hotel after a hot, sticky day at the park.

I have thought about, dreamt about, desired this ice cream since then.

I had to have it!

Since the only Cold Stone Creamery is 30 miles away, I was left with making it at home. After an exhaustive search on the internet (okay, really just typing in what I wanted and clicking on the first link) I found this recipe.

Churning the Ice Cream

Churning the Ice Cream









Could it be? My Sweet Cream ice cream?

The reviews look promising. I had all the ingredients. There was nothing left to do but plunge forward with trying it.

It was creamy, delicious, heaven!

I mixed in some M&Ms I had left over from holiday baking, and if I closed my eyes I was transported back to Anaheim. That is until I heard the snow and wind howling outside the window….

Oh well. The ice cream was still fantastic!

Cold Stone Creamery Sweet Cream Ice Cream


  • 1/2 cup granulated sugar
  • 2 Tbsp cornstarch
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 cup light corn syrup


In a large saucepan, whisk together sugar and cornstarch until combine. Pour in cream, milk and corn syrup and whisk until well blended. Cook mixture over medium heat (sometimes I even cook it over medium high to speed it up a bit), stirring constantly until mixture comes just to a gentle boil. Once mixture reaches a gentle boil, reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl. Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour – 1 1/2 hours (I’ve found this really helps the ice cream structure when freezing post ice cream maker processing, it basically gives it a head start). Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions. Transfer ice cream to an airtight container and freeze until nearly firm, or freeze until firm and soften in microwave about 5-10 seconds until slightly softened. Mix in desired “mix-ins” (if you wanted to prepare just as Cold Stone does, you could freeze a marble slab then use two large spoons to fold in mix-ins using chilled marble slab, or alternately you could add the mix-ins in during the last 5 minutes of processing in ice cream maker).

Recipe from



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