Recipe: Tangy Sour Cream Ice Cream

published May 24, 2012
Tangy Sour Cream Ice Cream
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(Image credit: Apartment Therapy)

I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen inventions, a happy accident because along the way I discovered the perfect ice cream flavor for pie.

(Image credit: Apartment Therapy)

Pies, especially fruit-based ones, ask for something creamy, not too sweet, with a bit of tang. A lemon-kissed sour cream ice cream covers all bases. Since I didn’t have eggs, and probably wouldn’t have wanted their forward flavor to get in the way of the sour cream anyway, I thickened the ice cream with a bit of cornstarch cooked with the milk and sugar. The yogurt ended up rounding out the flavor so it wasn’t overly sour and didn’t require as much sugar, but feel free to use all sour cream.

No pie? This ice cream would also be great drizzled with some cooked fruit and served with a wedge of shortbread; think of it as pie a la mode, turned inside out.

(Image credit: Apartment Therapy)

Tangy Sour Cream Ice Cream

Makes about 2 pints

Nutritional Info


  • 12 ounces

    sour cream

  • 4 ounces

    plain whole milk yogurt

  • 2 teaspoons

    lemon juice

  • 1 teaspoon

    lemon zest

  • 1/2 cup


  • 2 teaspoons


  • Pinch salt

  • 1 cup

    whole milk


  1. In a medium bowl, combine the sour cream, yogurt, lemon juice and zest.

  2. In a small saucepan, combine the sugar, cornstarch, salt and 2 tablespoons of the milk. Whisk until a uniform paste forms, then whisk in the remaining milk. Place the pan over medium heat and cook, whisking constantly until the mixture foams and boils. Take care not to burn the mixture. When the mixture thickens slightly, remove the pan from the heat.

  3. Gradually stir the cornstarch mixture into the sour cream mixture. Let cool, then cover and refrigerate until thoroughly chilled, preferably overnight.

  4. Freeze the in an ice cream machine according to the manufacturer's instructions.