Strawberry sour cream ice cream is made with fresh strawberries and sour cream to yield a refreshing tart flavor!
July is National Ice Cream Month. Did you know that President Ronald Reagan declared July National Ice Cream month back in 1984? The United States leads the world as the largest consumer of ice cream, with 90% of Americans consuming ice cream. July is the perfect time to celebrate an all-American dessert.
I’ve always loved homemade ice cream. Living in New England as a child, I waited all winter until the summer ice cream stands opened for the season. With so many dairy farms around, I never found it difficult to find fresh homemade ice cream. Homemade ice cream is rich, creamy, smooth and far more delicious than anything you can buy at the grocery store. Most of the local ice cream shops were only open from Memorial Day to Labor Day, so I enjoyed as much ice cream as possible during the summer months. I’ve heard that New Englanders eat more ice cream than anyone else in the United States. Today, I enjoy making my own homemade ice cream and never have to wait for it to be warm enough to eat ice cream.
To celebrate the start of National Ice Cream Month, I’m sharing an ice cream worthy of its own recognition. This strawberry sour cream ice cream is my favorite strawberry ice cream recipe. I have to admit, when I first saw this recipe I thought, sour cream in ice cream? But the sour cream really contributes to the decadent flavor and smooth texture. I also like leaving small chunks of strawberries in the ice cream as the recipe suggests.
Strawberry Sour Cream Ice Cream
- 1 pound fresh strawberries hulled and sliced
- ¾ cup sugar
- 1 tablespoon vodka
- 1 cup sour cream
- 1 cup heavy cream
- ½ teaspoon freshly squeezed lemon juice
- Toss the 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 every so often.
- Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth, leaving some small strawberry chunks. Chill in the refrigerator for at least an hour.
- Freeze in your ice cream maker according to the manufacturer’s instructions.
Nutrition InformationCalories: 2025, Fat: 134g, Saturated Fat: 81g, Cholesterol: 445mg, Sodium: 280mg, Potassium: 1196mg, Carbohydrates: 198g, Fiber: 9g, Sugar: 178g, Protein: 12g, Vitamin A: 4985%, Vitamin C: 271.2%, Calcium: 480%, Iron: 2.3%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.