Sour Cream in ice cream? yes! I had the great honor of guest posting over on the fabulous Jessica’s blog (The Novice Chef Blog) today!

Want a little bit of this?

Well,  go on over to Jessica’s blog NOW- my post is up today! If you haven’t already checked out The Novice Chef blog, get on it! You. will. love. it. Jessica is hilarious… her recipes are killer… and her pictures? well, they will make you drool. I am lucky to have gotten to know her through the past few months and now consider her a friend (not just “a blogger I met a few times”). 🙂

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Strawberry Sour Cream Ice Cream

Yield: 1 Quart

Prep Time: 1 hour 15 minutes

Total Time: 3 hours

I highly recommend doubling this recipe... one quart is never enough! 😉


1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tablespoon vodka (optional)
1 cup sour cream
1 cup heavy cream
1/2 teaspoon lemon juice


Quarter (or slice) the strawberries and place into a medium sized bowl. Combine with the sugar and vodka and gently stir until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for about 1 hour, stirring every 10-15 minutes.

Transfer the strawberry mixture to a blender or food processor. Add the sour cream, heavy cream and lemon juice. Pulse a few times until almost smooth (leaving a few bits of strawberry chunks). Chill in the refrigerator for 1 hour or until cold. Freeze in an ice cream maker following the manufacturer’s instructions.

Serve as soft serve ice-cream or transfer to a freezer safe container and allow to harden for a few hours. Scoop and serve.

Source: David Lebovitz's "The Perfect Scoop"