Tangy Homemade Sour Cream Ice Cream Recipe

This sour cream ice cream offers a delightful alternative to plain vanilla. It has a fresh, tangy flavor that works wonderfully on its own and pairs especially well with baked fruit desserts like crumbles and pies.

Sour cream is typically made by fermenting regular cream, producing a creamy, slightly tangy dairy product that complements both savory and sweet dishes. Crème fraîche is a related product with a milder tang and higher price, so I don’t recommend substituting crème fraîche for sour cream in this recipe if you want the characteristic sour cream flavor.

What to serve with sour cream ice cream

This lively, tangy ice cream is lovely on its own. It also pairs beautifully with warm, baked fruit desserts. Try it with:

• Feijoa crumble
• Apple and plum crumble
• Rhubarb crumble
• Pear crumble
• Vegan apple crumble
• Apple crisp (apple crumble)

For more frozen treats, see the full collection of Cuisinart ice cream maker recipes on the site — many of them work well in other ice cream maker brands too.

Ingredients

Sour cream: full-fat sour cream gives the best flavor and texture.

Thickened cream: I use thickened cream (about 34% fat). Heavy cream or heavy whipping cream with similar fat content will work.

Milk: full-fat milk (around 3.5% fat) is used in this recipe.

White sugar: castor or regular white sugar dissolves easily and keeps the flavors clean. I don’t recommend alternative sugars here because they can be harder to dissolve and may alter the flavor.

Tapioca starch: a natural way to thicken and stabilize the ice cream. If unavailable, arrowroot powder or cornflour (cornstarch) can be used in the same quantity.

Glucose syrup: also labelled confectioner’s glucose. A small amount improves texture and scoopability by lowering the freezing point slightly. Substitute light corn syrup or powdered dextrose if needed — measure carefully so the ice cream doesn’t become too soft.

How to make sour cream ice cream

Add the milk, cream, sugar and glucose syrup to a small saucepan. Gently heat over low heat, stirring until the sugar dissolves.

Whisk in the tapioca starch, making sure to eliminate any lumps. Keep the mixture on low heat and cook for five minutes, stirring frequently so the starch cooks through and the mixture thickens slightly.

Hot tip: don’t skip cooking the tapioca starch — cooking removes the raw flour taste and stabilizes the base.

Transfer the warm mixture to a heatproof container and chill in the refrigerator for about 30 minutes. Once cooled, add the sour cream and briefly blend with an immersion blender on low just until smooth — this prevents lumps and ensures a homogeneous mixture. Stir in the lemon juice and mix again.

Chill the mixture thoroughly in the fridge, preferably overnight. Proper chilling improves texture and flavour.

If your machine is self-churning, switch it on about ten minutes before you plan to churn so it is ready. Otherwise, remove the churning bowl from the freezer right before churning.

Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions. On my Cuisinart this takes about 20 minutes; the finished texture will be similar to soft-serve.

Serve immediately for a softer texture, or transfer to a chilled, airtight container and freeze until firm for scoopable ice cream.

This ice cream is versatile and refreshing — a great alternative to vanilla and a natural partner for fruit-based desserts. If you make it, feel free to leave a comment or share your photos on social media so others can enjoy your results.

Looking for more dessert recipes?

Try these:

• Easy vanilla ice cream
• 3-ingredient no-churn ice cream

Recipe