5 Ingredients or Fewer

Peaches And Sour Cream Ice Cream

July 16, 2015
7 Ratings
Photo by Bobbi Lin. Food Stylist: Samantha Seneviratne. Prop Stylist: Amanda Widis.
Author Notes

Adapted from Sinfully Easy Delicious Desserts (Artisan, 2013) —Alice Medrich

Watch This Recipe
Peaches And Sour Cream Ice Cream
  • Prep time 5 hours
  • Makes 1 quart
Ingredients
  • 2 or 3 medium-to-large, very flavorful ripe peaches
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 2 cups sour cream
In This Recipe
Directions
  1. Peel and remove the pits from the peaches. Either weigh out 400 grams (14 ounces) of peach flesh or cut the peach into small cubes, until you have two lightly packed cups.
  2. In a food processor or blender, purée the peaches with the lemon juice until the mixture is fairly smooth (it will get even smoother in the second processing). Add the sugar and sour cream and pulse just to mix.
  3. Scrape the mixture into a shallow pan, cover, and freeze.
  4. Once frozen, break the frozen mixture into small chunks (with a fork) and process in the food processor until the entire mixture is blended and smooth. Don’t be afraid to continue processing if some of the frozen chunks are stubborn: Extra processing makes smoother and creamier ice cream.
  5. Serve immediately if you want soft serve or a slushy spoon drink, or scrape into a container and freeze until firm enough to scoop, at least 3 hours, or until needed.
  6. If the ice cream freezes solid, let it soften in the fridge for 15 minutes or longer, or soften carefully in the microwave on the defrost setting, a few seconds at a time. For the best flavor and texture, serve within 2 to 3 days.

See what other Food52ers are saying.

  • UhOhSarah
    UhOhSarah
  • Teri
    Teri
  • Sirid
    Sirid
  • Whitney
    Whitney
  • Mary LaCharite
    Mary LaCharite
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).

38 Reviews

jencordes July 26, 2021
Just spectacular. I’ve made it twice in the last week.
 
UhOhSarah September 4, 2020
I have been eating this with a little bit of halva crumbled over it and it is BONKERS.
 
jstew52 August 26, 2020
Why is this not a Genius Recipe!? It's brilliant!
 
cindy July 18, 2020
Made this with 2% Greek yogurt subbing for the sour cream. Divine !
 
uscmusicmom July 8, 2020
Just made this and my son said that it tastes like Pinkberry frozen yoghurt (it’s a chain store where I live). Just curious..do you have the weight of the peaches? I have some leftover that I blanched and cut up but can’t tell how many 3 peaches would be. I would like to make another batch, the first being so wonderfully easy and delicious.
 
Ann July 8, 2020
Yes, Alice mentions this in Step 1 of the directions—14 oz. after the pits are removed.
 
uscmusicmom July 9, 2020
Thanks so much Ann, I missed that!
 
Ann July 9, 2020
Any time. I plan to make this tomorrow.
 
BritDC July 7, 2020
This was absolutely delicious and so easy to make! Thank you for such a great recipe.
 
BritDC July 7, 2020
This was absolutely delicious and so easy to make! Thank you for such a great recipe.
 
BritDC July 7, 2020
This was absolutely delicious and so easy to make! Thank you for such a great recipe.
 
mccannjl July 4, 2020
This is really easy to make and very delicious! I used 1 cup of sour cream (that's all I had on hand); and 6 ounces of full fat greek yogurt rounded off with a little heavy cream (again, all things I had on hand). It turned out beautifully! It's apparently a very forgiving recipe. I served it with fresh blackberries. So good.
 
Teri July 1, 2020
What other fruit would you recommend using? It's not peach time here yet.
 
Whitney July 1, 2020
I would assume any fruit you’d like that could be puréed. Berries sound like a luscious substitute.
 
Jenni S. July 1, 2020
I would think strawberry would be delicious too
 
KatMat July 2, 2020
I used pears (and added a splash of vanilla) last night and it turned out amazing! Used 4 pears
 
Ann June 30, 2020
Has anyone made this in an ice cream machine?
 
jellygood June 30, 2020
Yes. It turned out well.
 
Sirid July 8, 2019
Absolutely sub half of the sugar for brown sugar and add cinnamon and nutmeg as another reviewer recommended. sublime. We just finished eating a batch and I’m already planning the next.
 
Sirid July 16, 2019
On my second batch, I ran short on the sour cream and did 50:50 with plain Greek yogurt. My family loved this even more than the first batch!
 
NS July 6, 2019
This was easy and delicious! Glad to have weight measurement for the peeled and chopped peaches. I expected the texture to be a little icy but this ice cream was fairly smooth. However, I am wondering if a little less sugar would work or would the texture suffer too much? Even my kids said it could do with a little less. I am going to try 3/4 cup next time. I might also add a pinch of cardamom. I had stellar peaches and am also wondering if I can add slightly more peaches - say 500g total.
 
Jenni S. September 12, 2018
This was delicious. I grew up eating peaches with a dollop of sour cream and sprinkling of brown sugar. I did substitute half brown sugar for half while sugar. My husband has asked for another batch!
 
Author Comment
Alice M. September 12, 2018
Love that you enjoyed this. Brown sugar is a great idea too!
 
Whitney August 12, 2018
It summertime... what could be better, easier, or more delicious? Nothing, that’s what!
 
mousouchop August 6, 2018
Since most custard-style ice creams usually use heavy cream, whole milk and egg yolks, I'd imagine this recipe using *only* (full-fat) sour cream should already be a little lighter. This looks like a lovely simple recipe, and I will plan to make it soon.
 
Erika August 16, 2017
Making ice cream like this is the best way ever - apart from the fact that you don't need sugar. And if I am not mistaken, one cup is around 200g, which is a lot!
 
Mary L. July 23, 2017
Growing up, peaches and sour cream were a summer staple in our house. A quick dessert without baking! The sour cream and a little sugar made a delicious sauce. Looking forward to making an ice cream version.
 
Lynn October 20, 2016
I too would like to know if we could use low fat sour cream or Greek yogurt??
 
Janice P. June 10, 2016
This sounds fabulous, it's on my list to make very soon. Regarding fat, this to me is meant to be be full fat for richness.....why go fat free? Thanks for this recipe!