Desserts/ Gluten Free/ Low Carb/ Vegetarian

Sour Cream and Coconut Milk Ice Cream

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I had a large tub of sour cream sitting in the fridge and had two choices.  Eat it all with a large spoon or bake with it.  I decided to try to make an ice cream out of it.  As I don’t have an ice cream maker (yet!) I had to hand churn it, so added vodka to help stop the crystallization of the ice cream.   However, if I had an ice maker I would still add the vodka!   This was my first time making ice cream with coconut milk and I was pleasantly surprised.

You need a few bowls in this method too, and a bit of organisation.  Just get everything ready ahead of time and it is easy to make.  You can use this recipe as a base to play around with other ice cream flavours too. I had another play with this and used tequila and lime.  Delicious!  The Chief Taster almost licked the bowl clean and I suspect he is hoping for a weekly ice cream dish!


300ml coconut milk

115g erthyritol (or other sugar substitute)

3 egg yolks

450ml sour cream

1/2 cup desiccated coconut

4 tblpsn vodka

1/2 tspn vanilla essence

1 tblspn lime juice



  • Heat the coconut milk with half of the erthyritol (or sugar substitute) on a medium heat and stir until blended,
  • Whisk the other half of the erthyritol in a bowl with the egg yolks until creamy, white and thick.
  • Place a bowl in cold water, as we are going to need this later.
  • Turn the heat up on the coconut milk and boil.
  • Take the coconut milk off the boil, stir in the vanilla.
  • Gently pour the coconut milk onto the egg mixture, whisking all the time.
  • Pour this mixture into a bowl which is over simmering water and stir until the mixture thickens.  If it lightly coats the back of the spoon you are good to go.
  • Pour the mixture into the cold bowl and allow to completely cool.
  • Once cool, add the sour cream, vodka, desiccated coconut and lime juice.   Mix thoroughly.
  • Spoon the mixture into a Tupperware container and place in the freezer (or your ice cream maker).
  • After 45 minutes, take out the container from the freezer and stir well, to move the frozen elements about.
  • Repeat for about 2 to 3 hours until the mixture is frozen and smooth.  (I ended up leaving mine overnight and it turned out fine)
  • Eat and enjoy!


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  • Reply
    [email protected]
    May 9, 2014 at 3:23 pm

    Can’t wait to try this…Loving the flavour!

  • Reply
    Deena Kakaya
    April 9, 2014 at 6:18 pm

    Looks a lovely texture x

    • Reply
      April 9, 2014 at 6:28 pm

      Thanks Deena. I was happy with it considering it was hand made. I need an ice cream machine now…

  • Reply
    April 8, 2014 at 4:28 pm

    Lovely recipe, diva! The custard base should work as just a custard for other desserts too.

    • Reply
      April 8, 2014 at 4:30 pm

      Thanks! I am not normally a big custard fan but thought the same as you. Might try it again in a flan of some sorts..

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