Peaches And Sour Cream Ice Cream

July 16, 2015

Author Notes: Adapted from Sinfully Easy Delicious Desserts (Artisan, 2013)Alice Medrich

Makes: 1 quart


  • 2 or 3 medium to large very flavorful ripe peaches
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 2 cups sour cream
In This Recipe


  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.

More Great Recipes:
Ice Cream/Frozen Desserts|Fruit|Lemon Juice|Sour Cream|Peach|Summer|Dessert

Reviews (17) Questions (3)

17 Reviews

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!
jaynie S. June 8, 2016
can you put this into the electric ice cream maker?<br />
Jan I. August 25, 2015
Forgot to add this to my last comment: I used "Daisy" sour cream, which is just delicous and almost like creme fraiche. It's a national brand and costs a little more, but it's worth the extra cost.
Jan I. August 25, 2015
I made a couple of additions to the recipe after I tasted the initial mixture of peaches, sour cream, sugar, and lemon juice. To round out the flavors, I added 1/4 tea cinnemon, 1/2 tea vanilla, and a pinch (1/8 tea) of salt. It added just the right amount of umph to the recipe. Don't overdue to cinnemon. A little goes a long way.
goodgalsasha August 24, 2015
What percentage of fat should the sour cream have?
Lolostar August 2, 2015
Thank you Alice~ this is a sublime summer treat indeed!
jellygood July 23, 2015
Just made a double batch of this - divine!
Maddie O. July 21, 2015
can you sub greek yogurt?
Miss H. July 21, 2015
can you use low fat sour cream?
jenniebgood July 21, 2015
Can't wait to try this - it sounds delicious.