This fabulous 5-ingredient, no-cook ice cream has everything going for it: It couldn’t be easier to make, it’s insanely rich and smooth, and has a element of intrigue (sour cream!) that lends a delicate, something-special factor to the flavor and texture. Now, the key to getting away with skipping the stovetop cooking and pouring your ice cream base mixture right into you ice cream maker is using pasteurized eggs. So even if that’s not your usual egg of choice, pick up a carton if you’re planning to make this recipe. Note: For the smoothest texture, allow the base mixture to chill in your refrigerator overnight before freezing. 

Kathryn Conrad
Recipe by MyRecipes April 2005

Gallery

Photographer Victor Protasio, Prop Stylist Mindi Shapiro, Food Stylist Anna Hampton

Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients, stirring until smooth. Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

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