Brown sugar sour cream ice cream with roasted summer berries is what’s on the menu today, friends.
Based on the flavors in my favorite fruit dip, sour cream and brown sugar, this ice cream has a little tang, a little sweet, and a lot of delicious roasted berries.
Consider topping it with some melted mixed berry jam, too.
For ease of browsing, you can find all my ice cream recipes in one place. Thanks so much for visiting!
I invited some blueberries and strawberries to join in, and they were happy to do so. Throwing naked raw berries into ice cream really only buys you icy rocks, so I roasted mine for 30 minutes at 350F. This was just enough time to concentrate the flavor and reduce some of the water content while still leaving the berries relatively whole. Worked like a charm. They’re still very firm of course, but they aren’t full of ice crystals. And their flavor really shines through since I cooked some of the water out of them. Yay!
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
Brown Sugar Sour Cream Ice Cream
Ingredients
For the Base
- 24 oz 3 cups half and half, divided use
- 6.5 oz scant cup, packed dark brown sugar
- 4 oz generous 1/2 cup granulated sugar
- 1 Tablespoon corn starch
- ¾ teaspoon kosher salt
- 8 oz sour cream
- 1 Tablespoon vanilla paste or extract
For the Berries
- ¾ cup by volume washed blueberries
- ¾ cup by volume washed, topped and quartered strawberries
- 1 Tablespoon sugar
- pinch of salt
For the Swirl
- ¼ cup dark brown sugar no lumps
Instructions
For the Base
- Measure 16 oz (2 cups) half and half and put in a large sauce pan along with both sugars, the corn starch and salt.
- In a metal bowl large enough to hold the entire volume of base, whisk together the remaining 8 oz (1 cup) half and half, the sour cream and the vanilla. Set aside.
- Bring the first mixture to a boil over medium heat, whisking constantly.
- Let boil for about 15 seconds, until the “custard” is thick and the raw starch taste has cooked out.
- Strain through a fine mesh strainer into the sour cream mixture.
- Chill in an ice bath until the temperature reads 40F. If you don’t want to churn your ice cream immediately, cool in an ice bath to room temperature and then refrigerate overnight.
- Churn in your ice cream maker according to the manufacturer’s instructions.
For the Berries
- Toss the berries with the sugar and salt and spread out in one layer on a Silpat or non-stick foil lined pan.
- Roast at 350F for 30 minutes.
- Gently place the roasted berries in a strainer to drain off any liquid. Don’t press on them; let them drain naturally for a few minutes.
- Spread out on non-stick foil and place in the freezer until you need them.
Putting It All Together (Including the Swirl)
- Once the ice cream is at a soft-serve consistency, add the frozen (or partially frozen berries) and let process for another minute or two until the fruit is evenly distributed.
- Spoon 1/3 of the ice cream into your container.
- Evenly sprinkle on half the brown sugar. The brown sugar will melt into a butterscotchy-ish sauce layer.
- Continue layering ice cream, brown sugar and ice cream.
- Smooth the top of the ice cream and press plastic wrap directly on the surface.
- Freeze for at least 4 hours. 6 to 8 is even better. But you can go ahead and eat some as soon as the sugar dissolves if you want.
- Enjoy!
Did You Make Any Changes?
Notes
Nutrition
I really hope you guys enjoy fruit dip ice cream. Looking at the ingredient list, it’s really one of the simpler ice creams I’ve made. I don’t know why I always end up making stuff so complicated, but I promise that you don’t always have to make all the components if you don’t want to.
Nothing could be easier than the swirl, either. Seriously, sprinkle on some brown sugar. That’s it.
Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy
The base is eggless because I think it’s rich enough with the sour cream and brown sugar, but if you wanted to add a yolk or two to the mix, you certainly could.
If you don’t feel like roasting berries, you can always dice up fresh fruit and top the ice cream with it. That would be fantastic. And of course there is no rule that says you can’t use this ice cream as a dip!
Thanks for spending some time here today on Ice Cream Tuesday! Click that link to find all my other Ice Cream Tuesday posts, and stay tuned next week for more ice cream deliciousness.
And just as this week’s ice cream was a request, I’d love to hear your ideas. You might find your dream flavor coming soon to Ice Cream Tuesday!
Join in Today!
Thank you, It is a helpful post. I also want to take this flover.
Such an interesting combination of flavours!
Thanks, Ami! I love sour cream and brown sugar mixed together as a dip for strawberries–it’s my favorite–so the ice cream just sort of made sense to me!
I am totally in love with this ice cream and pinned it for later! Delish!
Thanks, Serena! I’m kind of in love with it too! I can eat my weight in the dip; it’s a good thing I only made 1 1/2 quarts of the ice cream! lol
I’ve made the ice cream full of icy rocks before, so I appreciate your tip on roasting the berries. And I’m loving this ice cream version of one of my favorite fruit dips, too 🙂
If you’re a fan of the dip, you will really love this, Liz! And icy rocks aren’t good for anybody! =)
Such awesome flavors in this ice cream, absolutely love this!
Thank you, Matt! And I appreciate your always taking the time to come over and comment. Means a lot. I think you’ll really like this ice cream! =)
Oh Ms. Field, you didn’t do this, did you! LOVE this flavor combination, and this ice cream looks insane. Must make!
yeah, I totally did, Denise! lol It comes together relatively quickly, and it really is good! Can’t wait to see what you made with this combo since you were teasing about it yesterday!
Oh my! Seriously sensational flavor profiles here, my friend. You’re so right about icy fruit-flavored rocks in regards to fresh berries frozen in ice cream, and your remedy for that hard knock is spot on. Thank you for sharing the recipe AND the swirl technique. Honestly, the first few times I did a “swirl” in the IC maker, it over-blended in a nanosecond.
Happened to me the first time I made ice cream too. I ended up with…mud. =) I read someone else’s recipe for a strawberry swirl ice cream today. They make a puree and then layer it in. I think it was Shulie of FoodWanderings. I like that idea, too.