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Strawberry Sour Cream Ice Cream

Recipe from Two Peas and Their Pod

This strawberry ice cream is super creamy and so easy to make!
Prep Time1 hr
1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 8
Calories: 249kcal


  • 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


  • 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.


Recipe from The Perfect Scoop


Calories: 249kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 35mg | Potassium: 150mg | Fiber: 1g | Sugar: 22g | Vitamin A: 623IU | Vitamin C: 34mg | Calcium: 60mg | Iron: 1mg