Have you tried sour cream ice cream? If you have, then you already understand its incredibly rich and wonderfully tangy-creamy goodness. If you haven’t…. then put it at the top of your to-do list of things to try! I’d suggest running out to the nearest grocery store and picking up a carton, but sadly I have never seen it on the shelves. I’m sorry my friends, if you want to try sour cream ice cream your best chances of finding it are at a fancy-schmancy restaurant. Or… you could just make your own, and quite simply I might add!
Mandy from Lady and Pups in all of her never-ending creativity and ingenuity, created an incredible Self-Made Sour Cream Gelato and it’s one of my favorite easy-prep desserts. You whisk, you freeze, that’s it!
Do you ever have a waterfall of ideas? You start with one idea and then it just cascades from one thought to another? The other day I was making my Strawberry French Toast, which calls for a dollop of sour cream on top – sweet, rich, and tangy, it makes a wonderful combination. Then I thought about combining the strawberry with sour cream ice cream. And then finally, I remembered a conversation that I had with my mother recently where she mentioned shopping at a culinary store and was given a sample of vanilla ice cream from a ice cream maker they were featuring. It was paired with strawberries and lime zest, and she said it was absolutely delicious!
And so that’s how No-Churn Strawberry and Lime Sour Cream Ice Cream came to be.
- Strawberry Sauce
- 1 pound of strawberries, hulled and quartered
- ¼ cup sugar
- ¼ cup water
- 2 tablespoons fresh lemon juice
- Sour Cream Ice Cream
- 1½ cup sour cream
- 1 cup sweetened condensed milk
- 1 vanilla bean, split and scraped
- Additional Ingredients
- zest of one lime, plus extra for garnish
- In a medium sauce pan, add all of the ingredients for the Strawberry Sauce. Allow to gently simmer for 30-40 minutes, or until thick. Remove from heat and transfer to a bowl. Cover, refrigerate and allow to completely cool .
- To make the Sour Cream Ice Cream, whisk the sour cream, sweetened condensed milk, and seeds from the vanilla bean together until smooth and creamy. Make sure there are no lumps.
- Add the cooled strawberry sauce to the sour cream mixture (if you want a more uniform color ice cream and smoother texture - purée the strawberry sauce before adding it to the sour cream ice cream base). Add the zest from one lime and stir to combine. Pour the mixture into a container and freeze for 6 hours to overnight.
- Take out the ice cream about 5 minutes before serving to allow it to soften slightly. Scoop into bowls and garnish with extra lime zest if desired. Enjoy!