Blueberry-Sour Cream Ice Cream

July 23, 2012

Blueberry-Sour Cream Ice Cream :: une gamine dans la cuisine

Late to the party as always, I think I'm finally turning into an ice cream fan. Maybe it has to do with the sultry, tropical heat I've been living swimming in for the past month or perhaps my taste buds are simply bored with all the buttery, chewy stuff I've been munching on all these years.

I'm not sure why I'm smitten with ice cream all of a sudden but it gives me renewed hope for my palate (and renewed anxiety for my increasingly fickle nature!). Or, maybe this particular ice cream is just undeniably spectacular.

Blueberry-Sour Cream Ice Cream :: une gamine dans la cuisine

A lot of cookbooks have something ingenious called an "index." Apparently I need to make use of this because I somehow completely missed this recipe every time I flipped through Dorie Greenspan's exquisite cookbook, Baking; From My Home To Yours.  (And I must have flipped through that book over a gazillion times.)

Since my refrigerator was bursting with blueberries, I looked up the word blueberry in Dorie's book and I was immediately drawn to the sub-phrase "-sour cream ice cream." (I don't know about you, but I adore the tangy, creamy deity that is sour cream.) Ice cream fan or not, who in their right mind could resist the siren call of blueberries and sour cream?

This ice cream is really more of a delightful frozen custard. Plus it's egg-free so you don't need to worry about any curdling issues (the ever-present thorn in my baker's side). The flavour is unquestionably blueberry-esque but the twangy sour cream (and lemon zest!), shine through in every spoonful.

I should note that I don't have an ice cream machine, although that may need to change, very soon. I used David Lebovitz's ice cream-machine-free method. (I've used this technique in the past, and I'm always impressed with the results!) I also recommend that you double this recipe, as I quickly discovered that I didn't have nearly enough to pacify my new found craving.

Blueberry-Sour Cream Ice Cream :: une gamine dans la cuisine

Blueberry-Sour Cream Ice Cream
Makes about 1 pint

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream

In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.

Turn the berries into a blender and whir until you have a fairly homogeneous puree, about one minute. (It will never be completely smooth, and that’s just fine.) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, add a squirt more lemon juice or a tiny bit more sugar.

Transfer the mixture to a bowl and chill completely in the refrigerator.

Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions.
Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Recipe from Dorie Greenspan's cookbook, Baking; From My Home To Yours


  1. Two of my favorite things! This ice cream must be addictive.



  2. I remember loving this ice cream when I made it for TWD...I must make it again soon! Your pictures are gorgeous x

  3. What a gorgeous color, I'd love a scoop right now! It's impossible to go wrong with blueberries and lemon! :)

  4. The color of this ice cream is absolutely extraordinary. Wow! Simply beautiful, and no doubt tastes as good as it looks.

    And I am pleased to learn that July is ice cream month. I must celebrate! :)

  5. I'm still coming around to the ice cream bandwagon...yours is very convincing with that beautiful colour :)

  6. @Anon, Please do join this icy-creamy bandwagon, they're proving to be quite the fun bunch. ;)

  7. Mmmmm! Fresh blueberry ice cream!? Looks delicious. Love the colouring. So pretty!

  8. such a gorgeous color, and i love that you used sour cream in here! i'd love a bowl of this please!

  9. I loved your blog. Everything is very tasty and beautiful. I am part of a group that every Friday cooking a recipe from Dorie's book From my home to yours. And this week the recipe chosen is this ice cream. I loved it looks very nice. Beautiful photos.

  10. This ice cream looks amazing. I've seen that recipe in Dorie's book and have hesitated over it more than once. The combination of blueberries and sour cream sounds heavenly.

    I don't have an ice cream maker either, and I've used David Lebovitz's method with great success.

  11. @gina, Thanks for the lovely compliments! (I can't wait to get my hands on Dorie's latest book!) :)

    @Beth, You should definitely make this recipe using David's method! :D

  12. I don't have an ice cream machine either - yay! I found a fellow food blogger who doesn't have one either! I was beginning to think that I'm the only food blogger who didn't have one! Anyway, I can't believe this is made without a churner. Handmade? Really? Si it IS possible to make good looking ice cream without a machine! Thanks for giving me confidence to try this!

  13. This recipe sounds wonderful! And your photos are lovely! Will have to find some berries and make this ice cream!

  14. We just sold our ice cream machine to a friend, but I'm quite interested in trying out Lebovitz's method! This ice cream sounds fabulous, too =)

  15. @Peggy, David's method works like a charm. He's a genius! :D

  16. YUM! Home made ice cream is the best way to go.. I love that you gave the link for how to make it without an ice cream maker.

    I always end up with a tons of left over fruit, I wonder how it'll go with other berries?

    Thanks for the share! Come say hi to Kat from a girl and her food at

    a girl and her food rep


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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