Swedish Cream

Swedish Cream

6
EMERALDCITYJEWEL 5

"This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't."

Ingredients 4 h 30 m {{adjustedServings}} servings 298 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
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Footnotes

  • Note
  • If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!
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Reviews 6

  1. 10 Ratings

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bozo526
7/19/2007

This recipe is excellent! The dessert came out perfectly! I followed the exact directions only leaving out the almond extract and doubling the vanilla (only because we're not almond flavor fans). So delicious and creamy, my family has many requests for this! Thanks EmeraldCityJewel!

Luci
9/21/2009

I have made this for years. Note: If you need more you must make two separate batches. You can not double the recipe as it won't set properly. ENJOY!

DaniGirl
12/6/2010

This is so easy and simple. I always make this at Christmas. I do put it in individual dishes so each person has a treat of their own