Okay, it’s really strawberry sour cream ice cream.  But wait!  Don’t you dare go running away or turn up your nose in disgust at the inclusion of sour cream in this recipe.  Believe me, when I first read the recipe title I thought, “Ew, gross!” and moved right along.  But recently I have seen this mentioned a few times around the blogosphere with great reviews and so I gave it a second look.  I’ve already come to adore the use of sour cream in baking.  It makes the best blueberry scones ever, and makes an amazing chocolate cake (I need to share that one soon – it seems a crime not to!)  Why should it not be magnificent in ice cream?  I’ll admit I was still a bit skeptical while I was making the recipe but after taking that first small taste fresh out of the ice cream maker, all those thoughts fell away.  It is ripe with intense strawberry flavor and the sour cream makes it super creamy while keeping it from being overly sweet.  Truth be told, in a blind taste test I would never have even known sour cream was one of the ingredients.  What I do know is that this is for sure the best strawberry ice cream I have had.  Plus, I’m a sucker for anything this pretty shade of pink.

Thanks for celebrating National Ice Cream Month with me!  I’ve already got tons of fun ideas brewing for next year, though I probably won’t be able to wait that long to try most of them :)  In case you missed them, here is a recap of the other flavors I featured this month:

Pistachio Gelato
Peanut Butter Ice Cream
Butterscotch Pecan Ice Cream
Double Cookie Dough Ice Cream

  • Yield about 1 quart


1 lb. fresh strawberries, rinsed, hulled and sliced*
¾ cup sugar
1 tbsp. vodka or kirsch (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice


  • 01

    Combine the sliced strawberries in a medium bowl with the sugar and vodka.  Stir until the sugar begins to dissolve.  Cover and let stand at room temperature for 1 hour, stirring occasionally.

  • 02

    Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice.  Pulse briefly until almost smooth but still slightly chunky.  Chill in the refrigerator for 1 hour.  Freeze in an ice cream maker according to the manufacturer’s instructions.

  • 03

    *Note: I highly recommend using organic strawberries for this recipe.  The flavor is worlds better than their more artificial counterparts.