This is a revamped recipe from an old vintage cookbook in my collection that was geared towards men cooking. It’s simplicity is what attracted me to it and well, if you want to tie that in to the fact the cookbook was geared towards men, that’s up to you.

Now, there are quite a few recipes floating around on the internet for sour cream ice cream. These are made with an ice cream maker and like traditional homemade ice cream, they’re made with heavy cream and sometimes eggs.

That’s not this frozen concoction. It’s icy while at the same time being creamy and fruity. And you don’t need an ice cream maker. This sherbet softly melts on your tongue and isn’t as bad for you, especially if you use an all-natural, low-fat sour cream.

For your fruit selection, you need a soft fruit that can macerate and breakdown in sugar and extract/liqueur. This means you’ll need something like berries, peaches or nectarines.

2 cups (16 oz) sour cream
1 pt fresh berries (1 1/2 to 2 cups)
½-1 cup granulated sugar
1 tbs vanilla extract or a liqueur like brandy, etc.

Toss coarsely chopped fruit berries with the sugar and extract/liqueur and macerate at room temperature for about an hour or until the fruit is juicy and the sugar has melted.

Stir completely into the sour cream in a large bowl. Pack into a freezer container, tapping to release air bubbles and freeze overnight or while you’re at work all day. It’s even good just really cold, but not completely frozen. It will be quite icy when removed from the freezer, so let it warm up a little before scooping.

Another great option, use this mixture to make individual frozen pops.


Copyright 2008.