Tuesday, July 12, 2011

Strawberry Sour Cream Ice Cream

As Jenn so kindly pointed out to me I have yet to post about the side board. Here's the thing, it's so close to being done - I promise to post soon. You are going to love it!

Recently I went strawberry picking and could barely keep my paws out of the good as I picked. They were so ripe and delicious. I had gotten so used to the store-bought traveled-across-the-country variety that I forgot how juicy fresh strawberries really are. Initially, Joel and I planned to pick one bucket but he was so excited that we ended up with two almost spilling over buckets. Whoops.

I was poking around the internet for a fun recipe to try out with the fruit. I adore ice cream and decided to give this recipe a shot. Obviously, I made some modifications since the original recipe called for heavy cream and the usual ice cream suspects. I'll link up to the original recipe should you want the full fat option.

Here we go, diving in.

Start with one pound strawberries. I fudged and added slightly more than a pound because I'm a rebel like that.  Macerate in sugar and vodka. Because the fat content is so low in this ice cream vodka helps so that it doesn't freeze into a strawberry ice block. Vodka = good. 

In the meantime combine the remaining ingredients. I lightened the recipe and used light sour cream, fat free half and half, low fat buttermilk and lemon juice. Yes maybe I should have used fresh lemon juice but I didn't have any on hand. 

Dump into blender and zip together. I suppose you could then strain it to take the seeds out. Honestly, that's not going to happen on my end.

After a quick trip into the ice cream maker - voila! Doesn't it looks fantastic?

It was a huge hit!

Strawberry Sour Cream Ice Cream
Adapted from Confections of a Foodie Bride that adapted the recipe from the Perfect Scoop

Yields 8 servings


1 lb strawberries, hulled and roughly chopped
1 Tbsp vodka or kirsch
1/4 cup sugar
1 cup  light sour cream
1/2 cup fat free half and half
1/2 cup buttermilk
2 Tbsp lemon juice

Macerate strawberries, vodka, and sugar for an hour or overnight. 
Stir remaining ingredients together. Put strawberry and cream mixture in blender and blend until just together. 
Freeze in ice cream maker according to its directions. Mine needed about half an hour. 

Nutritional information: Cal. 125; Fat 6.3g; Sat. Fat 3.8g; Sodium 64mg; Fiber 1.1 g; Protein 1.8g 

Here's the link to the original recipe if you'd care to check it out: Strawberry-sour cream ice cream


  1. Sugar also keeps ice cream from freezing into concrete...good call on the vodka! Imagine vanilla vodka in that biz. Yum!

  2. I feel as though the full fat link was just for me. I appreciate that. Sounds yummy - as soon as I finish my strawberry sorbet, I'll have to give this a whirl!

  3. I can't help but laugh as I read thru your posts.
    "I suppose you could then strain it to take the seeds out. Honestly, that's not going to happen on my end." --- my fave lol moment. :-p

    Post more ice cream recipes if you can... maybe it'll inspire me to actually get ours out and USE IT! (3 years after receiving it)

  4. Gretchen - I had no idea about the sugar, thanks for the tip.
    Jenn - it's true it was for you. :)
    Valerie - hahaha I'm a mess in the kitchen, the simpler the better. Also, I have a really fun banana ice cream that doesn't involve your machine actually that's to die for! I'll post it soon.

  5. Peanut butter ice cream or fro yo. Do it. Life changer!