Photo was sent to me through twitter…but I believe it is originally from Jessica Lynn Writes.

I met Tina, from My Life as a Mrs., months ago at Food Blog Forum and then I was fortunate enough to get to spend an entire weekend with her at BlogHer Food in Atlanta. The photo above was taken at BlogHer Food on one of our restaurant excursions. Tina is on the bottom row, furthest left. Obviously she is absolutely gorgeous, but if you can believe it, she is also the most genuinely nice person I have had the chance to meet through food blogging. So when I decided to do the Foodie Block Party, I immediately emailed her asking to join. And thankfully for all of us, she said yes!

Today Tina is sharing an amazing looking Strawberry Sour Cream Ice Cream! While most people might be a little weirded out by the sour cream, it actually makes me more excited to give it a try. I am a big lover of sour cream and even like to eat it straight with a spoon (I know, I know…gross. But I love it). Anyways, considering this recipe was origianally from David Lebovitz and now has Tina’s endorsement, I am sure it is amazing! Please make sure and show Tina some love and come back tomorrow for a post about my Cupcake Crawl at Disney!

P.S. These pictures?! I am swooning!

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Hey there Novice Chef, readers! My name is Tina from My Life as a Mrs. When Jessica asked for volunteers to guest post on her blog this month, I JUMPED at the opportunity! Why? Because Jessica ROCKS, and that must mean her readers rock too!

I had the pleasure of meeting Jessica at Food Blog Forum back in April and then we met up again in May at BlogHer Food! Can I tell you guys something? This girl is absolutey gorgeous, super sweet, and even more hilarious in person than she is here on her blog! Needless to say, I am beyond HONORED to guest post over here on her amazing blog! Okay okay… now that I’m done talking my girl up let’s move on to a little recipe since that’s what i do…

I’m a South Florida girl, born and raised. No one knows summer like we do. I mean it’s essentially summer 11 out of 12 months down here with July/August being the most miserably humid toasty months of all! Well, that just means one thing: it’s time to break out the ice cream machine!

First up on my “to make ice creams” list this year? STRAWBERRY!!! I’m pretty much obesessed with Strawberries. And ice cream? Well, I’m sort of addicted to it…. It’s the ONE thing that my husband knows I will. not. share. I give a warning growl if he comes too close (similar to “Back off Buddy!” growl our puppies let out if we get to close to them while they are chewing their rawhide. haha).

Anyhow, when it comes to the BEST ice cream recipes I turned to none other than the infamous David Lebovitz. If you need a good ice cream book, go pick up his book called “The Perfect Scoop”. It’s my ice cream Bible! He has a recipe in there for Strawberry Sour Cream Ice Cream (yah, you heard right sour. cream.).  I was a bit skeptical at first, but decided to give it a whirl after hearing rave reviews about it.

Holy. Cow. INCREDIBLE. I was sooooo happy that I made it. We devoured the entire first batch this weekend, so I had to make it again (darn!). This time a double batch was in order!

Lesson learned: It’s okay to put sour cream in ice cream, in fact, it’s AMAZING!!!

Strawberry Sour Cream Ice Cream


  • 1 pound fresh strawberries, rinsed and hulled
  • 3/4 cup sugar
  • 1 tablespoon vodka (optional)
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 teaspoon lemon juice


  1. Quarter (or slice) the strawberries and place into a medium sized bowl. Combine with the sugar and vodka and gently stir until the sugar begins to dissolve.
  2. Cover with plastic wrap and let stand at room temperature for about 1 hour, stirring every 10-15 minutes.
  3. Transfer the strawberry mixture to a blender or food processor. Add the sour cream, heavy cream and lemon juice. Pulse a few times until almost smooth (leaving a few bits of strawberry chunks).
  4. Chill in the refrigerator for 1 hour or until cold. Freeze in an ice cream maker following the manufacturer’s instructions.
  5. Serve as soft serve ice-cream or transfer to a freezer safe container and allow to harden for a few hours. Scoop and serve.

Recipe Source: David Lebovitz’s “The Perfect Scoop”