This sour cream ice cream a wonderful alternative to vanilla ice cream. Great on its own or pairs beautifully with fruit deserts, such as my apple crumble.
Sour cream is usually made by fermenting regular cream. The resulting sour cream, or soured cream in the UK has a delicous creamy tang that goes equally well in both savour 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 fro creme fresh in this recipe.
To make the sour cream ice cream
Add the milk, cream, sugar to a small pot. Cook on low, stiring 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 cuisnart 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 deserts, such as my apple crumble. A wonderful alternative to vanilla ice cream.
Have you made this recipe? Tell me how it when in the comment below and tag me on socials so I can see your delicious creations! @KCAEIC or #KCAEIC
Sour cream ice cream
Equipment
- ice cream churner
- immersion blender
Ingredients
- 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 *you can subsitute with corn starch
- 1 tablespoon lemon juice
Instructions
- Add milk, cream and sugar 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.
Notes
I had absolutely no idea you could make ice cream with sour cream - and I LOVE the idea! I adore anything sour so this is the perfect ice cream recipe for me!
Thank you Sylvie, sounds perfect for you! Goes great with baked fruit desserts to, I'm sure you have a few of those 🙂
Yum! What a great idea to use sour cream in ice cream. This would work so well with hot winter desserts right now.
Thanks Robyn, yes exactly, a lovely refreshing change from vanilla 🙂
Certainly bookmarking this one, sounds delicious and I really like sour cream😉
Hey how much lemon juice? It's mentioned in the instructions but not the ingredients list. Thanks!
Hi Kirsten, 1 tablespoon. Thank-you for letting me know, I saw this when I made it again for another recipe and forgot to update it, done now. Let me know how it goes if you make it. I'm really loving it as an alternative to vanilla at the moment 🙂
This is sooooo compelling. I've never heard of sour cream ice cream, but the concept reminds me of cream cheese frosting a bit! I definitely want to try this on an apple pie or something similar!
It's not a well known flavour but it should be! Would defiantly be perfect with apple pie or you could try it with my apple crumble to, recipe on the blog under desserts 🙂
Hi Sarah, this is a really delicious recipe that I happened to stumble open while searching for sour cream ice cream. It’s a delightfully delicious twist on the full cream recipes. I add some strawberry preserves to the batch just for fun. But it’s a versatile recipe to enjoy in lots of ways. Yummm 😋
Hi Bhoomika, I'm so glad you loved it! Strawberry preserves would be amazing in this 🙂 Its such a versatile flavor and a lovely change from vanilla.