Strawberry-Sour Cream Ice Cream – a delicious recipe with strawberries, sugar, sour cream, light cream, vanilla, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes.
2
Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.
3
Add remaining 1/2 cup sugar, sour cream, half-and-half, vanilla, and almond extract to berries; stir until blended (mixture will be streaked).
4
Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.
5
Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.
6
Nutritional analysis per 1/2 cup.
349
kcal
Calories
12
g
Fat
61
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups strawberries, rinsed, 1 cup sugar, 1 cup sour cream, 1 1/2 cups half-and-half (light cream), and more.
Yes, Strawberry-Sour Cream Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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