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Sour cream ice cream
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5 from 2 votes

Sour cream ice cream

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.
Prep Time15 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: ice cream, sour 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 *you can subsitute with corn starch
  • 1 tablespoon lemon juice


  • 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.


I use tapioca starch here, available in the international section of the supermarket or in Asian grocers.  If you can't get tapioca starch you can use corn starch instead.