Hi Brewfunky, moved this to the extract section as you requested.
I've brewed a cream stout each of the last three winters and we've just begun drinking this year's version. The BJCP guidelines refer to this style as a sweet stout, so you can search on that, too.
Cream stouts are generally not big beers, often less than 5% abv. Its relatively easy to drink with a nice balance between roasty and sweet, bitter and malt. I find the roasted barley imparts quite a bit of coffee -like roastiness. I liken the aroma and flavor to a sweetened espresso.
A stout of any sort almost always has both roasted barley and chocolate malt. You could try snubbing out some of those for some cold pressed coffee.
The recipe I use only has a 60 minute hop and it really doesn't matter what it is because its only there for bittering balance, not aroma or flavor. I use Danstar Windsor yeast, because it works fast and has a lowish attenuation rate, which is what you want in this style. For a 5 gallon batch, I add 1lb of lactose, or a 1/2 lb each of lactose and maltodextrin.
Here's my recipe http://www.singingboysbrewing.com/sweet-stout.html