Strawberry Ice Cream

Updated: Jul 10, 2019

We were out of raw cream, so I developed a strawberry ice cream recipe using sour cream instead.  Oh my, this is really good! Everyone in the family really liked this recipe, so give it a whirl.


Strawberry Ice Cream

  • 2 cups sour cream

  • 10 oz strawberries, preferably organic*

  • 1.5 tsp organic vanilla extract

  • 1/2 tsp organic almond extract

  • pinch of celtic sea salt

  • 3 raw egg yolks, preferably from pastured hens**

  • 1/2 cup raw honey (use more or less depending on the sweetness of your berries)

  • Equipment needed: blender and optional ice cream maker

  1. Combine all ingredients in a blender.  

  2. Whir for several minutes, until well-combined.

  3. If you don't have an ice cream maker, you can follow these instructions to make ice cream without a machine.

  4. If you do have an ice cream maker, pour the strawberry goodness into your ice cream maker and follow the instructions for your maker.  I use the Kitchen-Aid ice cream maker attachment, and it works great! NOTE: if you use frozen strawberries, it will set up VERY quickly in just a few minutes.

  5. Transfer to the fridge to freeze solid for several hours. Enjoy!

*Except during our local strawberry season, I find that frozen strawberries have far superior flavor to the fresh ones sold in grocery stores.


**Any time you'll be consuming raw eggs, make sure you trust your egg supplier.  To prevent salmonella, make sure to wash the eggs before you crack them.



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