Strawberry Sour Cream Ice Cream
When life gives you lemons you make lemonade right? Well, when your sister gives you a quart of strawberries that she hand-picked from a farm in Long Island, you make something delicious. I mean you just have to. I wanted to make something that really let the ripe and juicy berries shine, so instead of baking them into something, I thought ice cream would be perfect.
This great recipe is from my “Ice Cream Guru” David Lebovitz. (duh.) I always check out his book before looking elsewhere for recipes as I always find them to be a perfect starting ground. Also, of the 10 or so I’ve tried- they always turn out perfectly. It makes me hesitant to stray too far.
Now, I know what you may have been thinking for the last two paragraphs…Sour Cream Ice Cream? Weird right? Well let me just tell you that it is the best secret ingredient to highlight the flavors of the berries and lend a perfect creamy texture. It doesn’t take the least bit “sour,” but instead sweet and refreshing. This recipe is a must for these hot summer months!!
Strawberry Sour Cream Ice Cream
- 1 pound fresh strawberries, rinsed and hulled
- 3/4 cup granulated sugar
- 1 tablespoon vodka or kirsch, optional
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 teaspoon freshly squeezed lemon juice
- Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
- Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
- Refrigerate mixture for at least one hour or until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s instructions. David recommends eating this when freshly churned and I agree. If you want it to be a little harder, freeze as long as you'd like, just let it sit at room temperature for a few minutes before scooping.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe from: The Perfect Scoop by David Lebovitz.
I’ve made 1 thing since I got my ice cream maker and I think he’s a bit depressed. I’ll have to whip him out this weekend and make this awesome batch of strawberry ice cream!
This sounds so delightful! Love this unique idea for ice cream!
Mmmmm, sounds amazing!
MMMMmmmm….My ice cream maker is churning right now with something very similar! I used Greek Yogurt instead of the sour cream and heavy cream!
look at those fresh strawberries!! YUM. This ice cream looks wonderful
Sour cream in ice cream sounds genius!
Yum! I bet the sour cream does wonders for upping the creaminess without having to use a custard base (which is, of course, delicious but also a pain in the rear). Thanks for sharing!
can it really be this easy? I’m so making it this weekend. Thank you!
Yes! It’s actually so very easy :)
Oh wow..this does look very tempting and delicious! With sour cream? I am loving that idea even more!
The Perfect Scoop is amazing. Every recipe is so good! I haven’t tried this one yet but it looks fantastic.
What a delicious looking ice cream! I was looking for a use for the sour cream I have in my fridge, this looks great!
this looks super delish! i absolutely adore the bowl too! where did you get it?
Man- sorry for the late reply. The bowl is from Anthropologie!
I followed the recipe to a T and also followed the instructions on my ice cream maker, but it never thickened. It was the consistency of cream. I made sure the bowl was frozen and the mixture chilled before I started churning. Could it be that I used very juicy strawberries so there was too much liquid?