This is my new favorite ice cream. I’ve mentioned the lactose free sour cream from Green Valley Organics before and how wonderful it is to cook with, right? It’s great because it’s not a “fake” substitute but rather the real thing sans lactose. Now think blackberry season. Now combine them. Yum. Refreshing. Light. Airy texture even after freezing over night. It’s also significantly lighter on the calorie side than cream and this doesn’t have a ton of sugar compared to store-bought ice creams.
Blackberry Lime Sour Cream Sherbet
3 cups blackberries
1 scant cup sugar
3 Tablespoons light brown sugar
2 Tablespoons water
juice of 3 limes (about 4-5 Tablespoons juice)
zest of 3 limes
Place the berries, sugars, water, and lime juice in a saucepan and bring to a boil, stirring to dissolve the sugar. Cover the pot and simmer for 12-15 minutes, stirring infrequently. Blend the berry mixture in a blender or handheld immersion blender.
Strain the berry mixture through a fine-mesh sieve into a heatproof container with a lid.Push lightly so you get all of the juice. Toss out the seeds. Blend the strained berry mixture with the zest and sour cream. Chill. Follow ice cream maker instructions.