Strawberry Sour Cream Ice Cream

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Strawberry Sour Cream Ice Cream in a bowl

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.

strawberry sour cream ice cream churning

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.

strawberry sour cream 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!

Strawberry Sour Cream Ice Cream in a bowl with a spoon

Strawberry Sour Cream Ice Cream

This strawberry ice cream is super creamy and so easy to make!
Prep Time
1 hour
Total Time
2 hours
Cuisine
American
Servings
8

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

  1. 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.
  2. 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.
  3. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturerโ€™s instructions.

Recipe Notes

Recipe from The Perfect Scoop

Nutrition Facts
Strawberry Sour Cream Ice Cream
Amount Per Serving
Calories 249 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 56mg19%
Sodium 35mg1%
Potassium 150mg4%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 623IU12%
Vitamin C 34mg41%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. sounds very good…do you think other berries would work in the same portions?…

    thanks for all the great postings….nv

  2. 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?!

  3. Looks gorgeous! Homemade ice cream always make me happy. Excited to try sour cream with ice cream soon. ๐Ÿ™‚ Thanks, girlie!

  4. 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 ๐Ÿ™‚

  5. 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…)

  6. 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 โ€ฆ an easy dip for luscious, dead-ripe strawberries.

  7. 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.

  8. 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!

  9. I just made this and it is great! Wow this is so yummy!!! Very creamy! Super tasty. Thanks for posting.

  10. 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!

  11. 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

  12. The cheesecake ice cream and the peanut butter ice cream from Perfect Scoop are also egg-free. Just sayin’. ๐Ÿ˜‰

  13. 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!

  14. 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!!

  15. Words cannot describe how much I love this ice cream recipe! It’s so easy and oh-my-gosh delicious!! Thank you for posting!!

  16. 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).

  17. 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.

  18. 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?

  19. 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.

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