This sour cream ice cream is a wonderful alternative to vanilla ice cream. Great on its own or pairs beautifully with fruit desserts such as pies and crumbles.
Sour cream is usually made by fermenting regular cream. The resulting sour cream or soured cream in the UK has a delicious creamy tang that goes equally well in both savory and sweet dishes. Its close relative creme fresh is similar but has a less sour taste (and is usually more expensive) so I do not recommend substituting sour cream for creme fresh in this recipe.
What to serve with soured cream ice cream:
This fresh and tangy ice cream is delicious on its own, or pairs beautifully with one of my baked fruit desserts such as:
- Feijoa Crumble
- Apple and Plum Crumble
- Rhubarb Crumble
- Pear Crumble
- Vegan Apple Crumble
- Apple Crisp (apple crumble)
Sour cream: full-fat sour cream is best in this recipe and will give you the best flavor.
Thickened cream: I use thickened cream in Australia which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Milk: this recipe uses full-fat milk with a fat content of about 3.5%.
Castor sugar: white sugar is best in this recipe. You could use white sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Glucose syrup (not pictured): also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minute!
To Make Sour Cream Ice Cream
Add the milk, cream, sugar and glucose syrup to a small pot. Cook on low, stirring until sugar is dissolved.
Add tapioca starch, mixing in well to get rid of all the lumps. Cook on low for five minutes, stiring frequently.
Hot tip: don't skip cooking the tapioca starch. Its important to cook the starch for long enough to stop the ice cream having a floury taste and thicken it up enough.
Transfer to a heatproof container and cool in fridge for about 30 mins. Add sour cream and mix with an immersion blender on low for a few seconds until mix is well blended and no longer lumpy. You can try mixing by hand, however its very hard to mix in the sour cream and you will likely end up with lumpy mix. Add the lemon juice and mix well, either with a spoon or the immersion blender.
Chill for several hours, preferably overnight.
If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Other wise take the churning bowl out of the freezer right before churning.
Pour mix into the machine and churn. In my Cuisinart this took about 20 minutes.
Eat immediately or transfer to a chilled container and freeze to firm up.
This ice cream is deliciously versatile. Great on its own or it pairs beautifully with baked fruit desserts, such as my apple crumble. A wonderful alternative to vanilla ice cream.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Sour cream ice cream
- ice cream churner
- immersion blender
- 1 ½ cups full fat sour cream
- ½ cup (125mls) thickened cream
- ½ cup full fat milk
- ½ cup castor sugar
- 2 teaspoons tapioca starch
- 1 tablespoon lemon juice
- ½ tablespoon (15gms) glycose syrup
- Add milk, cream, sugar and glucose syrup to a small saucepan. Heat on low heat, stirring frequent until sugar dissolves.
- Add tapioca starch. Stir in well, ensuring all the lumps are stirred out. Cook on low heat, stirring frequently for five minutes.
- Chill in fridge for about 30 mins.
- Add sour cream and blend briefly with an immersion blender. Mix in lemon juice.
- Chill mix in fridge, ideally overnight.
- If using a self churning machine turn on ten minutes before churning to chill, other wise take churning bowl out of freezer just before churning.
- Churn mix in ice cream machine. It will be the consistency of soft serve when done.
- Eat immediately or transfer to a chilled container and freeze until firm.
- To serve remove from freezer, scoop and enjoy! Delicous on its own or pairs beautifully with baked fruit desserts, such as my apple crumble.