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blackberry sour cream ice cream

Adapted from jcocina.com
Prep Time 20 mins
Total Time 20 mins
Course Dessert, Desserts


  • 1 cup of fresh blackberries
  • 1/2 cup sugar
  • zest from 1-2 limes*
  • Juice from 1 lime*
  • 3/4 cup heavy cream
  • 3/4 cup sour cream
  • 1 tsp vanilla**


  • Combine berries, sugar, zest and lime juice in a small saucepan.
  • Heat the mixture over medium heat, stirring occasionally.
  • When the berries release their juices, remove from the heat. Puree using a hand blender or stand blender.***
  • Return the puree to the saucepan and whisk in the sour cream, cream and vanilla until combined.
  • Transfer to a container and chill in the refrigerator for at least one hour.****
  • Once chilled, freeze according to your ice cream maker's instructions to a soft-serve consistency. (It's a small batch so mine took about 15 minutes.)
  • Transfer to a freezer-safe container (these work great) and freeze for at least four hours.
  • Serve (top with more berries if you like) and enjoy!


*Size (and juiciness) matters. There are no hard-fast measurements here so if you have teensy limes and you like zest, go for more. Don't overdo it on the juice though. A couple of tablespoons does the trick.
**I use vanilla bean paste.
***I love my Magic Bullet for this–yes, THAT Magic Bullet. The larger cup is the perfect size and beats hauling out the VitaMix.
****I made the base the night before, churned it in the morning and let it freeze til dinner time. The consistency was perfect.
Keyword berries, blackberries, Ice Cream, sour cream