Easy Sweet Cream Ice Cream

Easy Sweet Cream Ice Cream

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"Just like what you get at Cold Stone Creamery®, Maggie Moo's®, or Marble Slab Creamery. Only better because it's homemade, and a whole lot cheaper. It's great on it's own, but you can also top it off with cookies, fruit, candy pieces, or whatever else you like. You will need an ice cream maker for this."
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2 h 5 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
  2. Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.


  • Cook's Note:
  • The ice cream is ready to eat after your machine is done churning it. It will have a soft consistency and it will melt fast. If you prefer a firmer ice cream, place it into an air-tight container, and leave it in your freezer for several hours. Overnight is best.


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Very good ice cream. Just a little sweet for me, but I will just cut down on the sugar next time. Thanks for posting

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