Strawberry-Sour Cream Ice Cream

by Shawnda on April 13, 2011

in Ice Cream,Strawberries

Strawberry-Sour Cream Ice Cream

A couple of weeks ago, we made the drive over to Froberg’s Farm in Alvin to pick strawberries. I told myself on the way over there I wouldn’t get carried away and come home with something crazy like 8 lbs of strawberries. We can always go back when we run out, after all.

But when you’re standing at the front of a couple of acres of nothing but rows and rows (and rows!) of strawberries, it’s a little hard not to get carried away. So we came home with 8lbs of strawberries.

The Foodie Groom and I went digging through the plants, looking for the most perfectly ripe berries while the Foodie Baby toddled down the sandy rows, in a rookie-mom-mistake white shirt, reaching in and selectively picking her afternoon snack. Strawberry juice + sand = strawberry mud. And strawberry mud and white shirts don’t mix, even when it’s only a 1-inch visible section.

Strawberry-Sour Cream Ice Cream

Strawberry Ice Cream was near the top of the list of recipes we wanted to make with our strawberry haul. We’ve made it several times before but it’s usually devoured before it and a camera come to be in the same room. The ice cream is tangy from the sour cream and lemon, sweetened from the strawberries. And a pound of the ripest, reddest berries yielded the prettiest batch of ice cream yet!

Strawberry-Sour Cream Ice Cream

Swap out the sour cream for greek yogurt for a frozen yogurt treat, or swap half the cream with buttermilk.


  • 1 lb strawberries, hulled and roughly chopped
  • 1 Tbsp vodka or kirsch
  • 1/2 cup sugar
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  • 2 Tbsp lemon juice


  1. Stir strawberries, vodka, and sugar together in a bowl. Cover and let sit for an hour. (I routinely start this after dinner and then refrigerate the berries overnight before proceeding with the rest of the recipe the next day.)
  2. Place sour cream, heavy cream, buttermilk, and lemon juice in a blender and blend until smooth. Add strawberries and their juices to the blender and pulse for a few seconds until most of the strawberries are blended. Refrigerate the mixture for an hour.
  3. Freeze in your ice cream maker according to its instructions.


Yields: 1 quart

Adapted from The Perfect Scoop

Estimated time: 3 hours

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