Dreamy Creamy Strawberry Ice Cream


Okay, it’s really strawberry sour cream ice cream.  But wait!  Don’t you dare go running away or turn up your nose in disgust at the inclusion of sour cream in this recipe.  Believe me, when I first read the recipe title I thought, “Ew, gross!” and moved right along.  But recently I have seen this mentioned a few times around the blogosphere with great reviews and so I gave it a second look.  I’ve already come to adore the use of sour cream in baking.  It makes the best blueberry scones ever, and makes an amazing chocolate cake (I need to share that one soon – it seems a crime not to!)  Why should it not be magnificent in ice cream?  I’ll admit I was still a bit skeptical while I was making the recipe but after taking that first small taste fresh out of the ice cream maker, all those thoughts fell away.  It is ripe with intense strawberry flavor and the sour cream makes it super creamy while keeping it from being overly sweet.  Truth be told, in a blind taste test I would never have even known sour cream was one of the ingredients.  What I do know is that this is for sure the best strawberry ice cream I have had.  Plus, I’m a sucker for anything this pretty shade of pink.


Thanks for celebrating National Ice Cream Month with me!  I’ve already got tons of fun ideas brewing for next year, though I probably won’t be able to wait that long to try most of them 🙂  In case you missed them, here is a recap of the other flavors I featured this month:

Pistachio Gelato
Peanut Butter Ice Cream
Butterscotch Pecan Ice Cream
Double Cookie Dough Ice Cream

Dreamy Creamy Strawberry Ice Cream
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Ingredients:
1 lb. fresh strawberries, rinsed, hulled and sliced*
¾ cup sugar
1 tbsp. vodka or kirsch (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice

Directions:
Combine the sliced strawberries in a medium bowl with the sugar and vodka.  Stir until the sugar begins to dissolve.  Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice.  Pulse briefly until almost smooth but still slightly chunky.  Chill in the refrigerator for 1 hour.  Freeze in an ice cream maker according to the manufacturer’s instructions.

*Note: I highly recommend using organic strawberries for this recipe.  The flavor is worlds better than their more artificial counterparts.

Source: barely adapted from The Perfect Scoop by David Lebovitz

37 Responses

  1. MaaaFavourite!!
    But if not adding the vodka, will it be big difference in the taste wise??

  2. Looks divine! I love it when random ingredients come out brillaintly – I can imagine sour cream being a great addition.

  3. I love that first picture! The shade of pink is beautiful. It’s funny, I was looking through The Perfect Scoop last night and came across this recipe which I was planning to make very soon. Now I’ll be making it even sooner. 🙂

  4. Thank you for sharing your recipes, Annie. I now have an ice cream maker on my wish list for Christmas. Thanks again!

  5. Can’t it just be ice cream month every month? Thanks for sharing everything!! I love your blog to death, and especially love seeing your delicious desserts. Your food photography is fabulous.

  6. Heading to the in-laws this weekend and will try to wow them with your ice cream recipes. Cheers!

  7. Oh, I am making this for sure! Looks amazing, thanks for sharing!

  8. Oh I love baking with sour cream, and this is a perfect excuse to keep on usin’ it! This ice cream is lovely (that pink color!) and perfect for summer.

    Also, if you’re interested, I’m having a silicone muffin pan giveaway on my blog – You should enter!

  9. Annie-

    This looks great! Do you think it would work with low fat sour cream and fat free cream?

    • Would it work? Yes. Would I recommend it? No. The more fat ice cream has, the better the texture (which I think is really the point of the sour cream in this recipe). The less fat, the more icy it will be. I say if you’re going to eat ice cream, eat ice cream. If you want a healthy dessert, eat sorbet.

  10. The vodka gives a very chic touch to this ice cream. Yummy!

  11. No nose-turning here. I think sour cream would add a fantastic taste and texture. I like the addition of kirsch.

  12. I agree about using organic strawberries. They really do taste better. And right now, in my local grocery, they cost the same as non-organic strawberries.

  13. I just purchased an ice cream maker and can’t wait to use it. I just might be using this recipe to break it in! I love how you noted “barely adapted” from The Perfect Scoop…I have David’s book and can’t wait to try recipes from it. I love that this recipe isn’t a custard based recipe because I’m still intimidated by those types. Thanks for sharing these recipes for National Ice Cream Month! It’s been fun to see these ice cream recipes on your blog this month.

  14. The first picture is just stunning! I can’t wait to try this recipe.

  15. I had recently seen a fig and sour cream ice cream and thought it sounded delicious. When I talked about making it to so many people were grossed out when I said sour cream which really surprised me considering how many great desserts like blintzes, coffee cake etc get their flavor from sour cream. I got so much resistance I just called it fresh fig ice cream and everyone loved it. This recipe also worked beautifully with organic blueberries. Thanks for spreading the word about sour cream ice cream!

  16. Was just contemplating strawberry ice cream with balsamic flavoring… But I think I will do this instead! It looks delicious!

  17. I love pink anything too!! This looks soo good:)

  18. You should make pretzels filled with sweet cream cheese. SOOOOO GOOOD I always wanted to know how to do them so I could make it for my family and friends.

  19. FANTASTIC photos! And I agree; this ice cream is delicious!

  20. I saw this post, and ran out and bought strawberries. I made the ice cream Saturday night, and it was awesome! My family loved it, and so did I. And it was so easy! I loved the sour cream in it–kept it from being too sweet. Thanks for sharing this recipe!

  21. This looks like my dream ice-cream! And with some chocolate bits swirled in?! Looks amazing!

  22. Oh wow, this looks amazing! I’ve never really liked strawberry ice cream but I think this could change my mind.

  23. OMG….I made this ice cream this weekend, and it was ridiculously fabulous. It was almost “fluffy” if ice cream can be described as such. It was my first time making strawberry ice cream of any kind…and I see no reason to look at any other recipes!

  24. I am dying to make some of these recipes you have been making, but I hate my ice-cream maker. What kind do you use, and do you like it?

  25. Hi Annie! I absolutely love your website and I have made so many of your fabulous recipes! I am just curious what you use to store your ice cream in the freezer. I have been using plastic tupperware style containers and my ice cream always ends up rock hard after the first day. Thanks again for your wonderful website!

    • Carrie,
      I actually think it depends more on the recipe than the container you use. The more fat the ice cream has, and if you add some alcohol, it will not freeze as hard. David Lebovitz has a very informative post on his blog about this. And no matter what, homemade ice cream will be a little harder than store bought since it’s just a different thing altogether.

  26. Hi Annie,
    This is a little off-post but I wanted it to be related so I went to the most recent ice cream one 🙂 I just bought my first ice cream maker.. a small one, maybe 1.5 quarts (? I actually have no clue). How big is the maker you portion your recipes for? And also, in terms with your coffee-flavored ice creams.. what type of instant espresso powder do you use? I can never seem to find what I assume is fitting in any store.. Thanks!
    -Camille

    • I don’t think that is a small one, that sounds normal to me. Mine is the KitchenAid mixer attachment. I don’t know exactly how much it holds. Espresso powder is not found in regular stores, you need to get it from a specialty store (Williams Sonoma, Sur La Table, Fresh Market, etc.) The brand I use is Illy.

  27. I received a kitchenaid ice cream attachment for my birthday recently. We used this recipe to break it in today. The ice cream was WONDERFUL! Light, tangy and creamy. The only thing we will do differently next time it to ensure that all of the strawberries are in small pieces – some didn’t get chopped as well as I would have liked in the blender, but other than that the ice cream was great. Thanks so much for sharing this recipe!

  28. I made this last weekend to rave reviews from my family (and myself). I’m going to try it this weekend with blackberries!

    • Annie,
      You may want to up the sugar for blackberries since they are naturally more tart than strawberries.

  29. Hey Annie!
    I just wanted to thank you again for such wonderful cooking and baking inspiration. My family made homemade ice cream for the first time last night. We used this recipe and the vanilla bean recipe. A-M-A-Z-I-NG. My husband was especially wowed. We are homemade ice cream converts. Thanks again!

  30. I made this last night for ice cream sandwiches (thanks to Not So Humble Pie) and it was DIVINE! I fed it to someone who’s favorite flavor is strawberry and he said it was the best he ever had! Thanks Annie!! So wonderful!

  31. Thanks for the excellent recipe! I mixed this up yesterday and put it in the ice cream maker this evening. Just finished my first bowl — OMG! This is amazing! Can’t wait to try some different fruits — I’m thinking white peaches and brown sugar . . .

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