This rich, tangy cousin of ice cream will remind you of frozen cheesecake. It can be made with your favorite regular or dairy free sour cream or Greek yogurt, and is amazing as-is or used as a base for flavored ice cream! With only a few ingredients, and only a few minutes to make, this one's sure to be a regular in your kitchen.
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2 1/2 c (625ml) regular or dairy free milk*
16oz (454g) regular or dairy free sour cream*, or softened cream cheese*
4 tbsp (30 g) Better Batter Gluten Free Flour
1/8 tsp salt
1 c (200g) granulated sugar*
2 tsp (8.5g) vanilla
Up to 50% by weight/volume desired mixins (such as cookie dough, hot fudge etc), more or less to taste
Milk: So Delicious
Sour Cream or Yogurt: So Delicious or Follow Your Heart (contains coconut)
Sugar: You may use granulated monkfruit to lower the sugar content
In a heavy saucepan, combine milk, flour, salt, and sugar, and whisk until smooth. Bring close to a boil over medium high heat, stirring constantly, until mixture thickens to the texture of cream - it should coat a spoon. Even if mixture doesn't boil, remove from heat as soon as it thickens.
Whisk in sour cream or Greek Yogurt and vanilla.
Ice cream freezer: Pour into an ice cream freezer and freeze as per manufacturers directions, about 30 minutes. Blend in any desired mixins. Transfer to a container and cover tightly. Freeze for at least 4 hours to 'cure' the ice cream, so that it can be scooped.
Hand Frozen: Pour into a freezer safe container and freeze. Whisk every 10-30 minutes and return to the freezer, until the ice cream is the consistency of soft serve. Blend in any desired mixins. Cover tightly, then freeze for at least 4 hours to 'cure' the ice cream, so that it can be scooped.
Better Batter Gluten Free Flour
1885 E Pleasant Valley Blvd Altoona PA 16602