Creative Meals for Today's Cook

No-Churn Strawberry and Lime Sour Cream Ice Cream

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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!

No-Churn Strawberry and Lime Sour Cream Ice Cream

Strawberry French Toast

Strawberry French Toast

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.

No-Churn Strawberry and Lime Sour Cream Ice Cream

No-Churn Strawberry and Lime Sour Cream Ice Cream

 

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No-Churn Strawberry and Lime Sour Cream Ice Cream
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
 
A fabulous combination of flavors, this No-Churn Strawberry and Lime Sour Cream Ice Cream is super easy to prepare. NO expensive, counter --cluttering piece of equipment needed.
Ingredients
  • 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
Instructions
  1. 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 .
  2. 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.
  3. 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.
  4. 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!
Notes
Sour Cream Ice Cream Base slight adapted from Lady and Pups

 

No-Churn Strawberry and Lime Sour Cream Ice Cream

Comments

  1. Ok, I thought this was a crazy idea, but I was desperate for something to do with all my extra limes and sour cream left over from fajita night. And now I’m sitting on my couch enjoying a bowl of this awesome ice cream. Thank you for the recipe!

    • That’s fantastic, Bethany! I’m so glad you gave it a try and enjoy it! Sour cream makes some pretty amazing ice cream, right? 🙂

  2. Oh, this looks soooo good! I’ve never made icecream with sour cream before, but I’ll try now 🙂 Thanks for the recipe 🙂
    Anja
    Use Your Noodles

    • Oh you’ve got to try sour cream ice cream! Even just by itself, it’s fantastic!

    • I know, right?! My mom told me about the strawberry/lime and it’s such an unexpected and wonderful combo.

  4. Oooh, Kathleen, what a wonderful wonderful idea! I never would have thought of adding sour cream to a simple homemade ice cream, but it so makes sense. I bet it has such a rich tangy flavour. Your photos are just gorgeous, too … especially love the light on the ice cream in that first one 🙂

  5. This looks gorgeous girl! No churn ice creams are my favorite – love how easy they are. Adding the sour cream in here is absolutely brilliant! Love the strawberry / lime combo! I can’t wait to try this!
    Hope you’re setting in your new home nicely 🙂

    • Thanks, Kelly! We’re settling in finally 🙂 No-churn ice creams are great – SO low maintenance and so adaptable 😉

  6. I love that sweet and sour combination. My lips are puckering up just reading your post and looking at your gorgeous photos Kathleen! So how is the move going? Pinning, sharing, sending smoke signals…LOL

    • Thanks, Bobbi! The move is going well. I’m one of those crazy people that won’t rest until everything is unpacked and put away, so it’s been an intense few weeks 😉 But I’ve got just about everything done – all that’s left is to hang a few more pictures 🙂 Hope you have a wonderful weekend, xoxo!

    • Thanks, Jess! Sour cream ice cream is always such a treat! And the strawberries, especially the lime, compliment the tanginess so nicely 🙂

  8. This sounds so good. It is summer and hot and I am craving frozen treats. I love sour cream and this sounds like a great treat. I also like the tea version mentioned by Kayiu. That would also be very food. I just made a frozen greek yogurt that was interesting. I don’t make Greek yogurt, I strain full fat yogurt, I’m not smart enough to make it.

    • Thanks! That’s exactly what I do – strain full fat yogurt to make a Greek-style yogurt. It’s just so much easier that way 😉 So how did the frozen yogurt turn out, was it hard, texture-wise? Was it a no-churn recipe?

  9. PS I am sensing that the new house is much brighter than your last one. I love the lighting in this 🙂 Beautiful. Really beautiful. 🙂

    • YES! The new house gets wonderful light all day! I’m SO excited! My last house, while I loved it, was like a dungeon to photograph in – talk about some serious light bouncing going on!

  10. OK. I read every word and am not sure where to start. Firstly – Lady and the Pups – cool beyond words. 🙂 Second – waterfall of ideas – TOTALLY! That’s how most of my creations come to be 🙂 Thirdly, sour cream ice cream? Genius. I imagine it tastes a bit like frozen yoghurt but a helluva lot creamier, based on your recipe.

    I really love that you’ve taken the no churn ice cream craze to a WHOLE NEW LEVEL with the addition of sour cream. I’m just sitting here shaking my head in awe of how cool you are. Seriously, that’s the only word I can think of many times I’m here. You’re just cool! (And you’re a dog person too which makes you even cooler.) N x

    • Lady and Pups always puts out the most wonderfully creative dishes, doesn’t she!? The sour cream ice cream is ridiculously creamy and totally amazing even on its on own!

      P.S. dog people rock! 😉

  11. Kathleen, I absolutely LOVE this flavor combo!!!! My fave homemade ice cream is a strawberry cheesecake .. but I think I like the sound of yours better!!! can’t wait to try this!

    • I’m a sucker for anything with strawberries in it 😉 I hope you enjoy it as much as I do. The sour cream lends such a wonderful tanginess to the dessert 🙂

  12. This is such a fantastic recipe! I bet the sour cream adds a special touch of creaminess and it’s too easy of a recipe not to try. Yummy. And your photos are to die for!!! Absolutely beautiful shots.

    • Aww… thanks for your kind words, Karrie 🙂 That’s one of the things I love about no-churn ice cream – it’s ridiculously easy to make and delicious!

  15. This sounds spectacular! And it seems to me that it would work well with full-fat Greek yogurt (something I just happen to make, also). I love that it is no-churn.

    • Thanks, Susan! That’s awesome that you make your own Greek yogurt! You’re a better woman than I – I cheat and strain regular yogurt for a few days until it has that dense texture 😉

      Check out the comment thread on Lady and Pups – someone tried it with full fat Greek yogurt and said it was way too hard. I would imagine that the flavor would be similar, but the higher fat content of the sour cream helps to keep the ice cream creamy. Perhaps try mixing half sour cream and half Greek yogurt if you want to lighten things up.

      Let me know how it turns out if you use the Greek yogurt or a blend! Hope you have a wonderful weekend! Oh and btw, I haven’t forgot about a fish n’ chips recipe for your hubby 😉

  16. Mmmm – I can imagine the perfect balance between sweet and tart in your gorgeous ice cream! I see you’re loving the no-churn route as much as I am! De-lish!! PS) Going directly to the sour cream gelato when I’m done here! 🙂

    • No-churn is the best, isn’t it? I’m still thinking of your peach no-churn ice cream – especially now that we have a peach tree in our backyard and I have more peaches than I know what to do with 😉

    • Aww… thanks 🙂 I had to laugh out loud about your ‘fluff ball’ description. I guess it does look like a fluff ball, doesn’t it? 😉 Hope you have a wonderful weekend!

  20. Wow, i’ve never tried sour cream ice cream, but I’m pretty sure I’m going to love this! So easy to make, too! Looks amazing! And that french toast! :)Pinned!

    • Thanks, Mira! I know you would love sour cream ice cream – and it couldn’t be easier to make! 🙂

  21. I love the strawberry-lime combo and such beautiful color! Sour cream is a wonderful twist on no churn ice cream. I tried a new flavor ice cream last night, unfortunately it was too sweet for me…didn’t stop me from finishing it…but wasn’t worth the calories. This, however, is more my taste and worth all the calories!

    • I’m not big on really sweet desserts either. What flavor did you have? The nice thing about this ice cream, is that the sour cream adds a slight tangy quality that really smooths out some of the sweeter profiles.

      • It was a new ice cream on the menu at the ice cream stand, a Three Layer Cream Cheese Ice Cream with coconut macaroon and brownie bites (the coconut always gets my attention). It had swirls of caramel, which I didn’t realized it had and made it too sweet. And it did not taste cream cheesy at all. I thought they gave me the wrong flavor at first. Oh well, now I know! 🙂

        • Wow! That sounds totally decadent! But I’m with you, it would probably be too sweet for my tastes as well.

  22. Waterfall of ideas had made me believe that I could somehow turn this into a Milk Tea sour cream ice cream?? OR a Thai Iced Tea sour cream ice cream?? Both already required condensed milk, maybe I just to figure out how to make a tea concentrate!

    • Ooo… Kayiu, I think both of those are brilliant ideas! I think you should definitely do it!

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