Dreamy Creamy Strawberry Ice Cream

Did you know July is National Ice Cream month?!!?

Matt and I made this over the 4th and it was DELICIOUS!  We made ours organic and it tasted soooo fresh and the sour cream is what makes is so creamy.  Best strawberry ice cream I have ever had if I do say so myself.  At first the idea of sour cream in it grossed us both out BUT one of my favorite cake recipes {double chocolate chip banana cake} requires it and I have used it in other baked goods so it makes sense.  It almost keeps it from being too sweet.  We have been married almost 3 years and this is only the second time we have used our maker but after this recipe I am hooked and excited to try more!


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


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.

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.

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

 the final result with my sis in law's sugar fruit cookie creation....delicious combo!

 After 30 min in our maker I moved it to the freezer for 2-3 hours to "firm" it up.
 Chef Anz made us holiday lava flows....ahhh how I miss Maui

sis and bro...we really missed brother dave this weekend!

{via annie eats}

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