Cold Stone Creamery Sweet Cream Ice Cream – make it at home!


I want it.  No I don’t.  I need it.  No I don’t.  I crave it.  No, I definitely don’t.  I can’t live without it.  Yes, yes okay it’s true =).  Ice cream is something I will never give up!  It’s just one of those things that makes life good.  It makes life simple for a moment to just be able to sit back on the comfy sofa or in the warm sunshine and enjoy a generous scoop of silky smooth, perfectly sweet ice cream.  I can’t explain my addiction but at least I will admit it =).

My all time favorite is Cold Stone Creamery’s Sweet Cream Ice Cream.  So, of course I’ve had to figure out how to make it on my own at home.  I’d have to say the recipe I created tastes exactly the same.  I did make a change in ingredients compared to what they use, they use guar gum as a thickener but I didn’t want to purchase it so I used cornstarch in my recipe.  The benefits of guar gum are that you don’t have to heat the ice cream in order for it to thicken, whereas with cornstarch you do.  But the benefit of cornstarch is that it is a much more common house hold ingredients so you likely already have it on hand and use it for other recipes.
To explain Cold Stone Creamery’s Sweet Cream Ice Cream I would call it The Ice Cream of the God’s.  Purely decadent, silky smooth, simple yet unbelievably incredible and the perfect base for any “mix-in.”  My personal favorite “mix-ins” are Oreos or brownies.  I also love raspberries and graham cracker crust.  Oh and twix, okay okay I love them all but my top fav is Oreos.  What’s your favorite mix-in?  Pick your favorite and add it to this insanely delicious Sweet Cream Ice Cream recipe.  I also love to eat it excluding mix-ins, it’s so amazingly good no mix-ins are needed, just a bonus if desired.


Cold Stone Creamery Sweet Cream Ice Cream – make it at home!

Yield: 4 Servings


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

Recommended mix ins:

  • crushed oreos
  • cookie dough bites , chopped
  • crushed graham cracker or graham pie crust
  • berries
  • diced brownies
  • sprinkles
  • chopped chopped candy bars
  • caramel , chocolate or berry sauce
  • crushed sugar cones or waffle cones
  • chocolate chips
  • chopped nuts
  • ...basically whatever you feel like =)


  1. 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).


  • grandcannon: I love sweet cream from Cold Stone!! It is the best with their chocolate ice cream and oreos. Someone I love bought it for me once and I have been hooked ever since. You are so talented! Keep up the good work. March 28, 2012 at 10:24am Reply

  • Elan Dassy: Cold Stone Creamery Sweet Cream Ice Cream is a fabulous in test thanks for sharing :) April 3, 2012 at 12:15pm Reply

  • Jaclyn: Elan – Your welcome, thanks for your comments! April 3, 2012 at 2:13pm Reply

  • Chung-Ah | Damn Delicious: My first job during high school was at Cold Stones Creamery so this brings me back to those old memories where I’d just stay behind the counter and sample all the mix-ins, especially the red gummy bears.

    Now I can make my own little Cold Stone Creamery right at home with this homemade version of sweet cream ice cream :) April 5, 2012 at 11:18pm Reply

  • Anonymous: Jaclyn ~ wow, I just found your blog and everything looks so delicious! Can’t wait to try many of your recipes. Thank you for sharing! A question tho… what kind of ice cream maker do you use? I have thought about buying one but the reviews are so mixed on many of them. Your ice creams look perfect. Thanks!! April 13, 2012 at 8:47am Reply

  • Jaclyn: Anonymous – I purchased a Cuisinart Ice Cream Maker from Williams Sonoma because it came with an extra freezer bowl which I love and it really has come in so handy because I make a lot of ice cream. Here is the link:
    If you don’t want an extra freezer bowl you can find it I think for around $20 cheaper online. Hope that helps! April 14, 2012 at 8:12am Reply

  • Anonymous: If one were to use guar gum how much would you suggest June 25, 2012 at 9:31am Reply

  • Jaclyn: Anonymous – I haven’t officially tried guar gum in this recipe yet (although I’m thinking of doing it next time as I wouldn’t have to cook the base), I would recommend starting out with 1 tsp then adding very gradually to reach the desired thickness you’d like (I would recommend making it a bit thicker than most normal ice cream recipes though, I think this is a key to cold stones thick ice cream). This link here may be helpful to you: June 28, 2012 at 11:47am Reply

  • Amie Wills: Yay! You are my hero for posting this. =) Thank you, thank you! I can’t wait to try this tomorrow at my church’s annual Ice Cream Social. July 27, 2012 at 1:09pm Reply

  • Anonymous: Thank you so much for sharing this, I really appreciate it. This may be a dumb question since we’re talking about ice cream but if one was to modify this to be less fat/sugar do you know how much the taste/texture would be compromised by using 2percent or skim milk? Or using stevia besides sugar? A corn syrup substitute? Im just curious if there’s a way to make this reasonably as healthy as possible without sacrificing too much of the texture/taste, since my wife is a health freak! haha. Thanks! September 21, 2012 at 2:45pm Reply

  • Jaclyn: Anonymous – I would say you can go down to 2% milk in place of the whole, I definitely wouldn’t use skim. It will taste a lot different with Stevia but you could try it. I would say rather, slightly reduce the amount of granulated sugar. I would also leave the corn syrup, they use it in their ice cream at Cold Stone. It improves the texture. If you want it to taste just like Cold Stone’s Sweet Cream ice cream I would say make it as listed but if you don’t mind the taste of few healthier modifications then go for it =). Hope that helps! September 21, 2012 at 5:59pm Reply

  • Susan Gomez: Thank you … DH and I have recently gotten hooked on Cold Stone. I’m looking forward to trying this soon. December 6, 2012 at 11:40am Reply

  • Hannah: Hello, I was just wondering if you need an ice cream maker to make this recipe and what does the ice cream maker do for this recipe? January 6, 2013 at 4:45pm Reply

    • Jaclyn: I would say that yes an ice cream maker is a must for the recipe. It just prevents ice crystals from forming as it slowly churns it while freezing it. If you don’t have one and are interested in purchasing one, I’d highly recommend the cuisinart 1.5 quart this here:
      I’ve loved mine and I think it definitely a fair price. January 7, 2013 at 11:01pm Reply

  • Jonathon: Thank you, thank you, thank you! My favorite flavor, and you did an awesome job of creating it. I made it today and just enjoyed a bowl. As good as the store, and a fraction of the price. March 7, 2013 at 6:31pm Reply

    • Jaclyn: I’m so glad you made and enjoyed this ice cream. It’s one of my all time favorites. I can never get enough of cold stones sweet cream so I figured I may as well make it at home and stop spending so much money there =). March 8, 2013 at 5:05pm Reply

  • Vicki: I see where you say this yields 4 servings. How much is that? I have a 2 quart ice cream maker and was wondering if I could double this, etc. without it being too much. I would like to make at least 2 quarts. Thanks April 21, 2013 at 8:57pm Reply

    • Jaclyn: I don’t know in cups how much I actually ended up getting but I have a 1 1/2 quart ice cream maker and this recipe nearly fills it so I would say you could add like 1/3 more. Hope that helps! April 25, 2013 at 6:59pm Reply

  • Katey: Omg I want to make this today! I have all the ingredients and have been craving good ice cream for a few days now, but I am tight on money til next week. I do not have a ice cream maker. I plan to get one next month. Is there any tips you could give on how to make it good without the ice cream maker until I have one? July 27, 2013 at 1:23pm Reply

    • Jaclyn: Yeah instead of churning in an ice cream maker just freeze it in the frezzer and stir every 15 – 30 minutes until firm. July 27, 2013 at 3:00pm Reply

  • Jocelyn: This is delicious! I mixed in Heath bar bits during the last few minutes of processing. Thank you so much. July 29, 2013 at 12:45pm Reply

    • Jaclyn: I’m so glad you liked it Jocelyn! Thanks for leaving a comment! July 29, 2013 at 1:50pm Reply

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  • Sasha Snitzer: Hello, thank you for posting this!! I love Cold Stone’s White Chocolate Ice Cream but most stores don’t carry it anymore. I just bought the same ice cream maker that you have so I can try to make it myself! I know they use the Sweet Ice Cream as a base. Do you know anything about the White Chocolate part?

    Thanks so much!! December 19, 2013 at 1:26pm Reply

    • Jaclyn: I haven’t tried it so I can’t really say, if it’s a white chocolate flavor mixed in then it’s probably melted white chocolate in the ice cream base – I’d use less sugar since white chocolate is quite sweet though (unless you are just mixing in chunks into the ice cream without melting). Sorry I wish I knew more. If I see it at my local Cold Stone I’ll have to try it, it sounds delicious! December 20, 2013 at 2:56pm Reply

  • Cold Stone Creamery Sweet Cream Ice Cream – Knock Off | Grace for the Ordinary Life: […] 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. […] January 4, 2014 at 5:49am Reply

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  • Amy: Could I use an old-fashioned ice cream maker? May 20, 2014 at 10:24am Reply

    • Jaclyn: That should work just fine. I hope you love it! May 20, 2014 at 2:41pm Reply

  • Amy: The ice cream was deicious!! Thank you :)
    How would you store this ice cream in the freezer for later? May 31, 2014 at 7:48pm Reply

    • Jaclyn: I’m so glad you liked it! I would just store it in an airtight container (one that fits it’s amount well without a lot of extra space) and let it rest at room temp a bit (if it freezes really hard) before serving. May 31, 2014 at 8:08pm Reply

  • Daphne: Jaclyn, this ice cream is AMAZING! It is everything you said it would be plus more! Honestly THE best homemade vanilla ice cream I have ever made – definitely a keeper! Thanks so much for sharing your recipe :) October 30, 2014 at 8:16pm Reply

    • Paul Vanukoff: Vanilla? November 14, 2014 at 9:35pm Reply

  • Deborah: I live in Kenya but spent tons of time in the States and it’s one thing I miss – Cold Stone’s Sweet Cream Ice Cream. Amazing – you’ve made my day (year!) November 16, 2014 at 3:04am Reply

  • Steve: Deborah: Thank you so much for the recipe!
    We love Cold Stone Creamery!
    My question is this:
    Is this mixture suppose to “expand” as regular ice cream recipe’s do?
    Mine did not expand at all – what I put in, was what I got out!
    I have a 5 qt. mixer so adjusted accordingly – the taste was AWESOME, but very soft – melting very quickly.
    I noticed just a hint of after taste when eating what I froze, that didn’t get consumed the first time around – I kind of attribute that to the corn starch! At least that’s my take on it. I’m going to try Guar Gum in the next batch to see if it will stay thicker a little longer.
    I’ll try the 1tbs per 1 1/2 qts. and see how that comes out. Wish me luck!!
    Thank you again!!!
    Happy New Year!!! :-) December 29, 2014 at 2:28am Reply

  • angela: I just made this for the second time. Yum! We love it so much, we might not ever go to Stone Cold again. February 6, 2015 at 1:44pm Reply

    • Jaclyn: I’m happy to hear it :)! February 6, 2015 at 5:00pm Reply

  • Chelsea: This is great! I wanted to find out it where I could find a marble slab to mix? I wanted to have an Ice Cream social, and do you know how it stays cold wants frozen? June 9, 2015 at 12:15pm Reply

    • Jaclyn: They have marble slabs at places like crate and barrel. I’m not sure how long they stay cold though. July 9, 2015 at 12:07am Reply

  • KD: You do not know how you have made me happy here!!! They dont have Cold Stone or Marble Slab in Memphis and I have been losing my mind trying to figure out getting my fix. I normally mix Pistachio and Sweet Cream with graham cracker mixed. It is what I dream about and you have made my dreams come true. I am truly going to get a ice cream maker just for this. Now all I need to do is figure out the pistachio part lol. Thank you sooo much!! May 12, 2016 at 12:39am Reply

  • BECCI BOO: I used 1 C cream, 1 C Half & Half and 1 C Milk to cut down just a bit on the fat. But your recipe is dynamite! I want to adapt it to the microwave though. I’ll let you know how that goes later. And might buy the gum to try, would love to eliminate the cooking.

    Again Thanks for a great recipe. July 16, 2016 at 2:13pm Reply

  • kathy: Can you make the recipe without corn syrup? July 28, 2016 at 8:07pm Reply

  • Amanda: Just curious how would one modify this recipe to make cold stones French vanilla ice cream? August 18, 2016 at 11:04pm Reply

  • Toni: Can this be used in a the Cuisinart soft ice cream maker? December 21, 2016 at 2:29pm Reply

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