Introduction

Jeni’s Sweet Cream Ice Cream is a rich, creamy treat that perfectly balances sweetness with a smooth, silky texture. This recipe takes a simple yet indulgent approach to homemade ice cream, delivering luxurious flavor in just 30 minutes of active prep time.

There are four scoops of creamy vanilla ice cream with small black vanilla bean specks on a white marbled surface. Three scoops are placed closely together, and a silver spoon with a blue floral design holds the fourth scoop above them. The ice cream has a smooth but slightly textured surface showing soft folds and edges. The overall color is a light creamy white with subtle yellow tones, and some melting ice cream creates a glossy look around the bottom scoop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 2/3 cups Whole Milk
1 Tablespoon + 2 teaspoons Cornstarch

2 ounces Cream Cheese (softened)
1/8 teaspoon Fine Sea Salt

1 1/2 cups Heavy Cream
3/4 cup Sugar

1/4 cup Light Karo Syrup

Instructions

Step 1: Make the cornstarch slurry by whisking a couple tablespoons of the whole milk with the cornstarch in a small bowl until smooth and lump-free. Set aside.
Step 2: In a large bowl, beat the softened cream cheese and fine sea salt together until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps. Set aside and prepare an ice bath in another large bowl.

Step 3: In a heavy-bottomed saucepan, combine the remaining whole milk, heavy cream, sugar, and light corn syrup. Bring to a rolling boil over medium-high heat, stirring occasionally. Boil for about 4 minutes to develop flavor and consistency.
Step 4: Remove the pan from heat and gradually whisk in the cornstarch slurry. Return to heat and stir constantly until the mixture thickens slightly, about 1 to 2 minutes.
Step 5: Slowly pour the hot milk mixture into the cream cheese bowl, whisking continuously until smooth, silky, and fully combined with no lumps.

Step 6: Pour the ice cream base into a large zip-top freezer bag, seal tightly, and submerge it in the prepared ice bath. Chill until completely cold, about 30 minutes, replacing ice as needed.
Step 7: Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
Step 8: Transfer the churned ice cream to a freezer-safe container. Press parchment paper onto the surface to prevent ice crystals. Freeze at least 4 hours or until firm before serving.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and richest flavor.
For a dairy-free variation, substitute coconut milk for whole milk and coconut cream for heavy cream, but this will change the flavor profile.
If you don’t have an ice cream maker, freeze the base in a shallow container and stir every 30 minutes until firm to mimic churning.

Add vanilla extract or mix-ins like chocolate chips or fruit after churning for added flavor and texture.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for best freshness. When ready to serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

How to Serve

Three scoops of creamy white vanilla ice cream with tiny black vanilla bean specks sit closely together on a white plate placed on a white marbled surface. A silver spoon with a blue floral pattern on the handle is lifting one scoop slightly, showing the smooth and soft texture of the ice cream. Some melted ice cream pools gently around the scoops, enhancing the rich, creamy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can freeze the base in a shallow container and stir it every 30 minutes to break up ice crystals until it’s firm and creamy. This manual method replicates the churning process but requires more attention.

Why is the base boiled for 4 minutes?

Boiling the mixture helps to develop a deeper flavor and improves the texture by properly dissolving the sugar and combining the ingredients. It also ensures the base is safe to eat and sets the stage for proper thickening with the cornstarch.