When I first saw the title for sour cream strawberry ice cream, I was definitely not enthused. So, I moved on. But, when I finally had so many fresh picked strawberries at my complete disposal, I decided it was time to get over my picky-self and dive in.
I honestly don’t even know what I was so squeamish about. This ice cream is amazing! The sour cream only gives a very faint tartness to the ice cream, but it’s perfect that way. It’s not overly sweet, but it’s perfectly creamy. The fresh strawberry taste really shines through. So, don’t be afraid of the sour cream, because it only makes the ice cream creamier! This is a recipe that I will definitely be coming back to time, and time again.
Recipe adapted from The Perfect Scoop by David Lebovitz
Strawberry-Sour Cream Ice Cream
No cooking necessary and no eggs in this super simple ice cream that only requires some refrigeration time. Sour cream yields a creamy and thick ice cream that is all about summers farm fresh strawberries.
- 1 lb. fresh strawberries, washed and hulled
- 1/2 cup sugar
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 teaspoon lemon juice
- Slice the strawberries if they are large, and place in a medium bowl. Toss with the sugar, and let sit at room temperature for at least 1 hour, stirring occasionally.
- Place the strawberries, sour cream, heavy cream and lemon juice in a food processor or blender. Pulse until mostly smooth, but a few larger pieces remain. Refrigerate until chilled, then freeze in your ice cream maker according to the manufacturer's instructions.
It sounds really good with the sour cream! I’ve been noticing a lot of really lovely ice creams on your blog lately. I really ought to try making some while the good weather lasts 🙂