Friday, June 11, 2010

Strawberry Sour Cream Ice Cream

After making strawberry shortcakes last week, I had some leftover strawberries I needed to use up. With triple digit heat here in Dallas lately, ice cream sure sounded like a welcome treat! So, I went in search of a good strawberry ice cream recipe. I had tried the basic recipe that was included with the Cuisinart ice cream maker, but wanted to see if I could find something better. I've never been disappointed with David Lebovitz' The Perfect Scoop, so when I saw this recipe for Strawberry Sour Cream Ice Cream, I knew I had to try it.

I had made Blueberry Sour Cream Ice Cream in the past, so I knew that the tang from the sour cream would be good. Most of the ice cream recipes I've made are custard based ice creams, that involve cooking the yolks, milk, and cream on the stove. While those generally yield a richer and creamier ice cream, sometimes it's nice to have a simpler ice cream recipe like this one. You simply marinate the strawberries in some sugar and kirsch (I used orange liqueur), then blend them up and add them to some heavy cream, sour cream, and lemon juice.  Just pour the mixture into your ice cream maker and you're done! That's it!

I was pleasantly surprised when I tasted my first spoonful of this ice cream. It is actually pretty rich and creamy, considering it's not a custard ice cream. Having a bowl of this ice cream is like taking a big bowl of strawberries and just dipping them into some whipped cream. Just delicious and the perfect way to cool down on a hot summer's day...

Strawberry Sour Cream Ice Cream
from The Perfect Scoop by David Lebovitz

Makes about 1 1/4 quarts
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tbsp. vodka or kirsch (I used orange liqueur)
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch.  Stir until the sugar begins to dissolve.  Let stand at room temperature for 1 hour, stirring every so often.

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.

Freeze in your ice cream maker according to the manufacturer’s instructions.


  1. The picture looks fantastic! I'll bet this was great with the heat!

  2. Love the subtle pink of the ice-cream and the sour cream is a very nice surprise!!

  3. That looks awesome Jaime! You're right, you can never go wrong with The Perfect Scoop :) I'll have to give this one a go next time I have extra strawberries.

  4. Oh wow! I just started my ice cream kick and this one sounds fabulous (and looks so pretty, too). I had no idea sour cream was even an option! I definitely need to pick up a copy of The Perfect Scoop because I've heard nothing but good things about it!


  5. triple digit heat? gadzooks! ice cream is definitely in order, and this batch is a doozy! i love the gentle pink hue and i'm sure the flavor's not too shabby either. :)

  6. This looks wonderful. I'm not a fan of making the custard-based ice creams, so this recipe sounds great!

  7. I've made sour cream and buttermilk ice creams both of which were yummy but hadn't tried them with strawberries. Bananas are usually my go to fruit.

    Btw, it's been seriously hot AND humid here!

  8. David's ice cream recipes are the best. Yours looks like it came out just perfect :)

  9. That ice cream looks awesome! I haven't made ice cream in a while. Might need to find my ice cream maker and find some room in the freezer for the bowl...