Strawberry Sour Cream Ice Cream
Updated October 03, 2023
Summer is in full swing and that means it is ice cream season. I love making homemade ice cream, it is the BEST!
This Strawberry Sour Cream Ice Cream from David Lebovitz’s book, The Perfect Scoop, is perfection! It is soooo creamy and the perfect recipe for strawberry season. Use the ripest, juiciest, strawberries you can find for the best strawberry flavor.
This ice cream is easy to make. Toss fresh strawberries in a bowl with sugar and let them sit for about an hour so their juices can come alive.
Next, you mix all of the ingredients together in a blender-strawberries and their juices, sour cream, heavy cream, and lemon juice.
You let the mixture chill and then freeze it in your ice cream maker. The result is creamy, slightly tangy, sweet strawberry ice cream.
If you like soft ice cream, go ahead and eat it right away. My favorite part is licking the bowl:) If you prefer hard ice cream, let the ice cream set up in the freezer before serving. Cool off with a giant scoop of Strawberry-Sour Cream Ice Cream this summer. This recipe is a must make!
What Is the Best Ice Cream Maker?
To make sweet, creamy ice cream at home, you NEED an ice cream maker. I use the Cuisinart Pure Indulgence 2-Quart Ice Cream Maker, and all I need to do is remember to chill the freezer bowl in advance for a sweet treat in just 20 minutes. It’s the best ice cream maker I’ve ever used, and you can get it at Amazon.
Strawberry Sour Cream Ice Cream
Ingredients
- 1 pound fresh strawberries, rinsed and hulled
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 teaspoon freshly squeezed lemon juice
Instructions
- Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. I left the alcohol out. 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. Freeze in your ice cream maker according to the manufacturer’s instructions.
Notes
Nutrition
Have you tried this recipe?
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sounds very good…do you think other berries would work in the same portions?…
thanks for all the great postings….nv
Oh my gosh this post makes my mouth water. Those beautiful pictures and the ingredients and everything. Such a fantastic job Maria!
Maria, this pink color of this ice cream is gorgeous! Count me in on a few bowlfuls please 🙂
The color of that ice cream is gorgeous!
I love the sour cream!! My favorite breakfast is strawberries and sour cream. Now it’s going to be strawberry sour cream ice cream. I can do that for breakfast right?!
Absolutely cannot wait to try this. WITH the vodka. YUM!
Looks gorgeous! Homemade ice cream always make me happy. Excited to try sour cream with ice cream soon. 🙂 Thanks, girlie!
I am actually in the “chilling” process of this ice cream right now! Saw it on Annie’s Eats and knew we had to make it on our beach vacation 🙂
Enjoy!
Sour cream ice cream… it just HAS to be good! I’m not sure this would even make it to the freezer 😉
I would *never* have thought of putting sour cream in ice cream. Really? It’s good? I may just have to try it for myself!
I promise, it is really good:)
This is SO pretty! I love strawberries… how could this not be good with sour cream in it too?! I am going to try this. Thanks so much for the summertime inspiration!! YUM!! (Maybe I’ll make enough for my family & to share with the neighbors…)
So pretty Maria! Summer isn’t the same without ice cream in my opinion. I prefer not to have eggs in my ice cream so I can’t wait to try this.
Love that book! I have yet to try this one out but I have loved all the other ones so far. Strawberries and sour cream sounds like a stellar combination.
I am a true lover of strawberry ice cream! mmmm
This looks wonderful! How can you go wrong with strawberries and sour cream? If you don’t have an ice cream maker, you can always create a stand in by mixing brown sugar to taste with sour cream … an easy dip for luscious, dead-ripe strawberries.
Strawberry is one of my favorite ice cream flavors. This sounds perfect 🙂
Love sour cream – wouldnt have thought to use it this way though.
You can always use a cooked custard recipe. I don’t care for the texture of raw egg ice cream myself, so I always use a cooked custard.
I haven’t tried sour cream in ice cream yet-I’m intriguied. Can’t wait to try this! It looks so perfectly creamy and yummy!
Oh my….I just made this and it is SO GOOD! It is the perfect amount of tangy and sweet and creamy. I ran to the freezer to put my bowl back into the freezer so it will be ready for the next batch, I don’t think this one will last long! Thanks for sharing a great recipe right at the peak of a MN strawberry season!
Glad you liked the ice cream!
What a beautiful color! I really need to buy David Lebovitz’s book.
I just made this and it is great! Wow this is so yummy!!! Very creamy! Super tasty. Thanks for posting.
I’m all for sour cream ice cream. In fact, I think it sounds perfect.
Wow, we made this last night and it’s awesome!! I’ve made about 5 different ice creams since getting my ice cream maker and this is by far my favorite!! Thanks for sharing!
made this yesterday – yum. i’m a big fan of using sour cream/buttermilk in desserts and it was great in the ice cream.
i didn’t puree my strawberries because i like the chunks, but i might mash them up more next time. the ice cream almost reminds me of “tart” frozen yogurt but more rich/decadent! thanks for sharing maria –
rose
The cheesecake ice cream and the peanut butter ice cream from Perfect Scoop are also egg-free. Just sayin’. 😉
Since I have a bucket full of ripe raspberries, I am going to do these with a different berry. I imagine that the sour cream will be a good match for raspberries, too, and what the heck, even blueberries! Thanks for the idea!
Just got done making this again. This time we did strawberry/raspberry/banana and it’s yummy too!! Next we are planning on a strawberry/blackberry. Looks like this will be our base for berry ice cream!!
Glad you are liking the ice cream!
Love that color! And I am certain that I would love the taste just as much!
Words cannot describe how much I love this ice cream recipe! It’s so easy and oh-my-gosh delicious!! Thank you for posting!!
We love it too! Glad you are enjoying it!
Haven’t heard that before – why can’t you eat eggs while pregnant?
To avoid salmonella with the raw eggs.
Wow Oh Wow! Looks light, refreshing and like something that I have to have!
Yes, this ice cream looks amazing. I found ice cream a perfect dessert, it’s simple but fresh and plenty of flavor.
This looks fantastic! I’m pinning it.
Just for everyone’s information, regular ice cream does not have raw eggs in it. The classic way of making ice cream is to freeze a creme Anglaise (thin cooked custard).
I’ve made this ice cream twice this month. That’s how amazing it is! The sour cream gives it a lovely tang like a frozen yogurt but it’s a rich and creamy ice cream. I didn’t use the vodka but did add a half a teaspoon vanilla extract.
So far my favorite homemade ice cream. Thanks so much for the recipe! By the way your site is beautiful. Fabulous food photography.
Sounds Very Interesting
Can the aour cream be replaced with plain greek yogurt as it taste the aame and has the same consistency? Also has anyone tried it with the vodka?
Very good. I used 1.5 T vodka because it keeps the ice-cream from freezing too hard. I wa bummed to see that, while it was optional, no amount was given. That being said – VERY TASTY. I might save a few strawberries to throw in at the end for chunks.
Can this be made without an ice cream maker? How would the instructions change?
It might be icy in texture and not as creamy. I haven’t tried it without an ice cream maker.
I’ve made this several times, always to rave reviews, following the recipe exactly. I DO add the vodka as it seems to help prevent the ice cream from getting too icy.
Now I have a question.
Can I macerate the berries overnight without ruining them? Or just the one hour as in the recipe?
That should be fine.