Strawberry Sour Cream Ice Cream

Prep Time
Cook Time
2h 40m
Ready In

"Yum. Don't need to say more. For real decadence, try with creme fraiche. Active time is very little, basically hulling the strawberries and packing the ice cream. "Cook" time is resting, processsing, and freezer time. Makes about 1 qt. ice cream."

Original recipe yields 6 servings


  • Serving Size: 1 (179.4 g)
  • Calories 268.4
  • Total Fat - 13.4 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 39.8 mg
  • Sodium - 43.8 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 1.5 g
  • Sugars - 28.8 g
  • Protein - 4.3 g
  • Calcium - 104.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0 mg

Step 1

Slice strawberries and toss them with sugar. Let sit at room temperature until the sugar has dissolved into the strawberry juices, about an hour.

Step 2

Pulse the strawberries in their juices with the sour cream, fresh cream, and lemon juice in a blender until they are smooth, with little chunks of strawberry.

Step 3

Refrigerate mixture at least one hour, covered.

Step 4

Pour the mixture into your ice-cream maker and follow the manufacturer’s directions.

Step 5

Pack ice cream into a quart-size lidded container. Place the in the freezer until fully set, about 5 to 6 hours, or overnight.

Tips & Variations

  • Ice Cream maker



Very good ice cream! Made as directed for some wonderful ice cream. We will be making this again soon! Thanks for sharing!

review by:
(11 Jun 2016)