Homemade blueberry sour cream ice cream is easy to make and a fresh summer dessert. The blueberry puree gives the ice cream a beautiful color and the ice cream is a little tangy from the sour cream.
There was sunshine this weekend which gave me a perfect reason to use my ice cream maker again. A blueberry sour cream ice cream recipe from Dorie Greenspan really caught my eye because of the gorgeous purple hue.
The ice cream came out such a beautiful shade of purple. This has inspired me to make some more desserts using blueberry puree. I’d love to see cupcakes and cakes in this color. Hopefully, I’ll have time to bake them soon.
What Does Sour Cream Ice Cream Taste Like?
If you don’t enjoy the tangy flavor of sour cream this may not be the recipe for you. The ice cream is tart, sweet, and tangy. It actually reminds me of frozen yogurt which makes sense. Sour cream and yogurt are often used interchangeably in recipes.
I’ve since made regular blueberry ice cream that doesn’t have sour cream. So, if you want something less tangy, I recommend trying that one.
The first step is to make the blueberry puree. All you do is cook blueberries with sugar until the fruit is soft and broken down.
Puree the mixture in a blender and then add sour cream and heavy cream. Process until combined.
Chill the mixture and once it’s cold, pour it into your ice cream maker. Churn it following your model’s instructions. It will be pretty soft when it’s done so I like to transfer it to a container and freeze it until it sets up more.
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Blueberry Sour Cream Ice Cream
- 1 cup blueberries fresh or frozen, if frozen, thaw and drain
- 1/3 cup sugar or more to taste
- 1 pinch salt
- grated zest of one lime I left this out
- juice of 1/2 a lime or more juice to taste (I left this out)
- 3/4 cup heavy cream
- 3/4 cup sour cream
- In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.
- Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. The mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or sugar if you choose.
- Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.