Sour Cream Ice Cream (or yogurt)
This frozen treat is like cheesecake in a scoop! Rich, tangy, and super easy to make with just a few ingredients, it works with regular or dairy-free yogurt or sour cream. Serve as-is or add your favorite flavors—either way, it’s a keeper.
Sour Cream Ice Cream (or yogurt)
Serves 8 | Prep Time 10 min | Cook Time 35 min
Ingredients
- 2 1/2 c (625ml) regular or dairy free milk*
- 16oz (454g) regular or dairy free sour cream*, or softened cream cheese*
- 4 tbsp (30 g) Better Batter Gluten Free Flour
- 1/8 tsp salt
- 1 c (200g) granulated sugar*
- 2 tsp (8.5g) vanilla Up to 50% by weight/volume desired mixins (such as cookie dough, hot fudge etc), more or less to taste
Brand/Allergy Suggestions Milk: So Delicious Sour Cream or Yogurt: So Delicious or Follow Your Heart (contains coconut) Sugar: You may use granulated monk fruit to lower the sugar content
Instructions
Combine Ingredients. In a heavy saucepan, combine milk, flour, salt, and sugar, and whisk until smooth. Bring close to a boil over medium high heat, stirring constantly, until mixture thickens to the texture of cream - it should coat a spoon. Even if mixture doesn't boil, remove from heat as soon as it thickens.
Whisk in sour cream or Greek Yogurt and vanilla. Chill thoroughly Ice cream freezer:
Pour into an ice cream freezer and freeze as per manufacturer's directions, about 30 minutes. Blend in any desired mixins. Transfer to a container and cover tightly.
Freeze for at least 4 hours to 'cure' the ice cream, so that it can be scooped. Hand Frozen: Pour into a freezer safe container and freeze.
Whisk every 10-30 minutes and return to the freezer, until the ice cream is the consistency of soft serve. Blend in any desired mixins.
Cover tightly, then freeze for at least 4 hours to 'cure' the ice cream, so that it can be scooped.
