Cold Stone's Sweet Cream Ice Cream

Since July is Ice Cream Month, I thought we could celebrate with TWO WEEKS worth of frozen recipes! Yes, 8 ice cream recipes and 2 other frozen recipes, just for you! This week, we’re doing “copycat” ice creams – the ice creams you crave from your favorite ice cream scoop shops, or those half-gallons that fly out of the freezer a little too fast.John and I have been working diligently (all for you, I might add), on taste-testing against the original flavors. This sweet cream ice cream comes straight from Cold Stone Creamery. It’s one of John’s favorite flavors there, and I knew it would be simple to recreate at home!

In fact, I made it exactly the way it sounds – with just two ingredients! Cream and sugar. Healthy, probably not. Delicious, most definitely! This is the traditional base that a typical ice cream shop uses to make the rest of their ice creams. And, if you make this, and have any leftover, hang on to it for next week – I have an ice cream flavor that is going to BLOW your mind.

Sweet Cream Ice Cream
Serves: 6 (1/3 cup)
1 pint of heavy cream
1/4 cup sugar

Whisk together the heavy cream and sugar until sugar dissolves. Place in the ice cream maker and churn until soft and creamy. Place it in an airtight container and freeze it for at least 2 hours, until hardened.

You could easily serve this when it comes out of the ice cream maker. John and I might have eaten a large portion of it that way. But you’ll never know…and I will never tell!

Nutrition Info Per Serving, Based on 6 Servings, From MyFitnessPal.com
Calories: 297
Fat: 29g
Carbohydrates: 10g
Sugar: 8g
Sodium: 30mg
Protein: 2g

Until the next time my oven is on…