Blueberry Sour Cream Ice Cream
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.
Recipe Steps
This is an ice cream machine* recipe and it’s pretty easy to make. If you don’t have an ice cream maker, I have a lot of no-churn ice cream recipes you might like to try.
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.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Blueberry Sour Cream Ice Cream
Ingredients
- 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
Instructions
- 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.
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You should definitely try out the recipe then!
Yes, it’s definitely very creamy!
I happen to love both blueberries and sour cream; this looks delicious!
yummy and creamy!
It is pretty creamy. One of the creamiest recipes I’ve made so far.
I love the color too! I love vibrant colors that are natural, with no food coloring needed.
I’m not sure, but I saw some recipes that just omit the sour cream altogether and so I think I’m going to try that first.
This ice cream recipe has gotten good reviews, so I think if you like sour cream you will like this recipe better than I did.
Yum! This ice cream looks delicious! What a great recipe! The ice cream looks smooth and creamy!
I love the colour!! And I love both blueberries AND sour cream, this is fantastic!
It actually reminded me of Yam/Taro ice-cream too due to the color. I wonder if adding yogurt to replace sour cream will make it taste more like ice-cream?
I actually really like the flavor of sour cream so this might work for me! I can definitely imagine it tasting a bit more like yogurt than ice cream.