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Sweet Cream Ice Cream

Sweet Cream Ice Cream
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Sweet cream ice cream is a luscious, creamy dessert that highlights the pure, unadulterated flavor of fresh cream. Simple yet indulgent, this Philadelphia-style recipe skips eggs for a light, velvety texture. Perfect on its own or as a base for your favorite mix-ins, it’s a timeless classic that’s easy to make at home!

Ingredients

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  •  cup whole milk
  • ¾ cup granulated sugar
  • 2 cups heavy cream
  • ¼ teaspoon fine sea salt

Ingredient Notes & Substitutions:

  • For a dairy-free option, substitute whole milk with almond or oat milk and heavy cream with coconut cream.
  • Swap granulated sugar with honey or maple syrup for natural sweetness (adjust to taste).
  • Use high-quality heavy cream (36% fat or higher) for the creamiest texture.

Instructions

  1. Prepare the Ice Cream Bowl:
    Freeze your ice cream maker bowl for at least 24 hours until completely solid. Shake it—if you hear sloshing, it’s not ready.
  2. Dissolve the Sugar:
    In a large mixing bowl, whisk together whole milk and granulated sugar for 2–3 minutes until the sugar is fully dissolved. The mixture should feel smooth when rubbed between your fingers.
  3. Combine Ingredients:
    Add heavy cream and fine sea salt to the bowl. Stir gently until everything is well mixed.
  4. Churn the Ice Cream:
    Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 25 minutes). The ice cream will thicken to a soft-serve consistency.
  5. Freeze Until Firm:
    Transfer the churned ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
  6. Serve and Enjoy:
    Let the ice cream sit at room temperature for about 5 minutes before scooping for easier serving.

Notes

Serving Suggestions:

  • Serve in waffle cones, bowls, or alongside warm desserts like brownies or pies. Top with fresh fruit, chocolate chips, or caramel sauce for extra indulgence.

Tips & Tricks:

  • Ensure the sugar is fully dissolved in the milk to avoid grainy texture in your ice cream.
  • Pre-chill your base mixture in the fridge for an hour before churning for faster freezing and smoother results.

Storage & Reheating Instructions:

  • Store in an airtight container in the freezer for up to one month. Press plastic wrap directly onto the surface to prevent freezer burn.
  • If the ice cream becomes too hard, let it soften at room temperature for 10 minutes before scooping—never microwave it!

Find it online: https://icecreamin.com/sweet-cream-ice-cream/