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


  • 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


  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 manufacturer’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. Whenever I make a batch of ice cream, I wonder what pregnant folks who love their homemade ice cream do during their 9 months. Do they just forgo the sweet treat? Problem solved!

  2. Looks delicious! One other thing you can do is use pasteurized eggs. Safe eggs is the brand they sell at my grocery store. I have used them throughout my pregnancy for things where I don’t cook eggs fully (like poached eggs).

  3. I’m planning on getting an ice cream maker soon… and this recipe sounds amazing! I may have to get that book as well, so I can play around with it all summer! Yum!

  4. Ooohhh sounds so good! I generally don’t mind using raw eggs, but I feel like going safer is always better. I wonder if this would work with greek yogurt in place of the sour cream…

  5. What type of ice cream maker do you have? Do you like it? I would love to get one, but don’t know what would be best for me.

  6. I made Homemade Vanilla Ice cream yesterday too…I got a recipe online from Alton Brown. It didn’t have any eggs either. I was really rich! What would you suggest to mellow it down?

  7. I’m making strawberry ice cream right now…and I looked at this recipe! Now, I think I’ll have to make strawberry ice cream AGAIN! 😉

    Maria…look for pasteurized eggs at your grocery store, then you can have ice cream and raw cookie dough. 😉

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