Sour Cream Lemon Sherbet
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
12
servingsPrep time
10
minutesCooking time
1
hourCalories
125
kcalTotal Carbs
9
gramsNet carbs
2
gramsFat
10
gramsProtein
2
gramsIngredients
2.5 cups sour cream
1/3 cup Swerve granular
1/3 cup allulose
1/2 cup water
1/2 tsp sea salt
1 lemon zest (zest of one lemon)
1 lemon juice (juice from one lemon)
Directions
- Place sour cream in a medium mixing bowl (ideally with a pour spout). Place this bowl into a larger bowl with an ice bath and set aside.
- In a small saucepan over medium heat, dissolve the Swerve, allulose, All-U-Lose syrup and salt into the water.
- Whisk this liquid into your sour cream, then whisk in the lemon juice and zest. Allow this mixture to cool, whisking occasionally until it’s temperature is in the mid 40’s F. (30-60 minutes)
- Optional – You can refrigerate the mixture over night to give the sherbet a more intense lemon flavor.
- Pour the mixture into a running ice cream maker and allow to churn until it is the consistency of soft serve ice cream. (30-60 minutes)
- Transfer to a storage container and freeze for 2-3 hours before serving.
Recipe Video
Notes
- I found that by using only Swerve (erythritol) in this recipe, the ice cream came out too hard. The blend with allulose created the perfect texture.
- Serving size is one large scoop. This recipe should yield at least 12 servings.
3 sheets of paper to print this?! Half of the first page is blank. Is there a way to move that up? I think it would all go on just one page. Recipe looks SO great!!! Thanks for sharing with us!!
Are you using the “print” button in the corner of the picture (next to the Pinterest button)?
I too, am having issues. This shows up on 5 pages, with the title shown at the bottom of the first page, ingredients and method on the following page 2 and 3, then a blank area where there’s the video and the 5th page shows comments. Yes, using the print feature in the corner next to the Pinterest button. Would love to see this reduced to only one page.
What browser/OS are you using? I’ve used Chrome, Microsoft Edge, and Firefox and it is a nice, clean 2 pages on all of them.
For those having problems printing, get the app called Cookbook, then copy the link to this recipe, open the app, click Import when prompted, and Save. It will all print on one page, and Steve’s URL, recipe, macros, and photo will all be there. It is a great, stable app that has been perfect for all my recipes.
Thanks Jennifer. What OS is that app for?
Also, I would like to trouble shoot this — so if you are having issues please tell me the following:
1) What device / browser / OS are you using?
2) Are you using the Print button next to the Pinterest button?
3) Is the problem only with this recipe or all of them?
4) Did printing from this site work prior to a couple of days ago?
Can I make this into “vanilla sherbet” by eliminating the lemon zest and substituting vanilla extract for the lemon juice?
The original recipe is terrific, the sour cream tang is great. Just wanted to make a vanilla flavor.
I’d say try diluting the vanilla extract in water so that the total amount is 2 TB. That would equate to roughly the same volume of liquid as the juice from one lemon.
I made this with limes today, as closely as possible while trying to live out of the pantry…it’s a winner!
So yummy with lemon the first time I made it. My husband likes matcha tea so made it that way the next time and it was FANTASTIC too!!!
I have enjoyed your videos tremendously. Have you tried making this with Greek yogurt subbed for sour cream? Thanks for the fabulous content!
I have not (yet).
I’m thinking of making this with yogurt this weekend since I don’t have enough sour cream. If you made it, how did it turn out?
I have not made it with yogurt. If you do, I’d recommend full fat Greek yogurt.
Oh myyyyyy… I made this for my ninja creami and holy jamoly it’s glorious! Even my kids are going nuts over it. I have to say that I ran out of allulose and had to use stevia powder and it worked out fabulously first spin. Amazing texture and flavor explosion. What a treat!
I’ve ordered my Creami. It will be here next week. Can you tell me how you modified the recipe for use in the Creami? What settings etc?
Printing from my IPad works great now, Steve. Thanks for fixing that!
This was really creamy and had a good tang. If it were orange flavored it would taste just like a Dreamsicle. Ours didn’t thicken much in the Dash unit, but after freezing overnight, it was perfectly scoopable. I didn’t strain the lemon peel, so I’m not sure if that affected the churning process.
I will be making this again, but also trying out different flavorings each time. Thanks, Steve! This recipe was definitely a winner!
One additional comment: The video shows you adding 1/2 tsp salt to the mixture but it is not in the ingredients list above. I added salt when I made it.
Thanks for the catch. I’ve updated the recipe.
I made this last night and stored in my refrigerator overnight. I churned the mixture in my ice cream maker this morning for 30 min and then additional 30 min. It never thickened. I followed recipe exactly. I did use a granular allulose. Was it suppost to be powdered allulose? Also, I didn’t have the liquid honey flavored syrup so I used liquid allusoe sweetener. Maybe I should have just excluded the liquid allulose? I did freeze the mixture and it tasts great but I do notice the formed ice crystals throughout the sherbet. Any ideas?.
It’s hard to say, not having been there to witness it. I can say that when I put my ice cream maker in my regular freezer, I don’t think it got cold enough to get my ice cream thick. Then I started storing it in my standalone freezer that I use for meat (which I think runs at -40F) and things thicken up much better.
Thank you for the response. I do think that was the problem. It was the first time I used my ice cream maker and the freezer on top of my refrigerator does not have a good seal. I will use my chest freezer the next time to chill the freeze container.
This is the greatest recipe. I made it first with lemon. I didn’t have enough sour cream, so I used about a cup of cream. It brought tears to my eyes. The next time I made it with full sour cream and lime. It was even better with all sour cream. I took some to my diabetic sister. She texted me that she thought she had died and gone to heaven. This sherbet is better than any I have ever had in my life. I made it for my friend who is also on Keto. She says she is going to start following you. I love your videos, and I think you are awesome!
Thank you. 😊
Hi Steve
Since this video is done a year ago I was hoping you had made some more ice cream sherbet options. As someone said orange would be great but obviously we can’t use orange juice. I really like the idea of using sour cream because I get a lot of sour cream from Sam’s club and it would be a great way to use up some of that. Have you thought about making ice cream with sour cream? I liked at the end of your video you were saying that you might try raspberries and blackberries etc so just an encouragement to put together another video as it’s summertime and we can use all this nice refreshment to cool us down – thanks again for all your videos it’s been a big help for me as I’m diabetic and on a keto diet.
Let’s do some experiments Jan -Ive got blackberries from the yard frozen away to use up 😊 I’m also wondering about a chocolate version with cocoa powder too. This will be fun to revisit when all the fun citrus varieties come into the grocery stores!
I do not have an ice cream maker. Is there a way to make this without one?
I can’t help you on that one. Sorry.
Have you done this recipe in the Creami yet?
Yes, it turned out wonderfully. I haven’t tried adding tara gum to the recipe yet, but I suspect that would make it even better.
Thank you Steve gonna try!😬
I can’t find the Allulose honey flavoured syrup from a Canadian site…can you suggest any alternative, or can I just leave it out?
You could probably leave it out. If you have any liquid stevia drops, perhaps a squirt of that to maintain the sweetness.
I couldn’t get the Allulose honey either in Canada, so I just left it out. Although it was amazingly delicious, it was not scoopable for a half-hour. I’m thinking perhaps the key is to increase the plain allulose a little if you don’t have the honey, to get the scoopable texture. Thanks for doing the research and experimenting you do. Your recipes are great !.
I’m gonna try this with homemade whole kefir milk. Should have the same tang as sour cream☺️. Will let you know how it goes.
Made this today with kefir milk and left out the honey. it is wonderful! Not sure what it tastes like with sour cream, but it was really good with the kefir milk!
Great info. Thanks!
As Steve likes to say, “It’s a win!”
Although it is very good, I’m wondering if there’s some way to tone down the sour cream flavor a bit? I’m not saying it needs to be eliminated–just not such a strong note. Maybe substituting some percentage with regular cream/butter/something would accomplish that? Anyone here tried anything like that, and, if so, did it work?
Also, I made mine with 1/4 TSP Tara Gum, and it did indeed come out creamy in the Ninja Creami. No need to respin either.
Just to clarify what I meant: if built according to the youtube recipe that Steve gave, then, IMHO, it tastes more like Lemon Cheesecake than Lemon Sherbert.
Answering my own question, I substituted 1 cup of heavy cream for 1 cup of sour cream in the recipe (leaving 1.5 cups sour cream remaining), and, yes, it nicely blunted the screaming “sour cream” note. Next time I’ll try 1.5 cups heavy whipping cream substiution, and I suspect then it might be, as Goldilocks would say, “just right.”
For the benefit of future readers, I’d recommend entering the weight in grams for the allulose and swerve, as programs like Cronometer don’t understand volume measurements for sweeteners.
if using the creami do you still need to use the ice bath
No, but it’s a good idea to get the temp down before you put it in the freezer.
Have you tried using Swerve Confectioners instead of the Granular? I’ve heard it dissolves faster.
Curious where so many carbs are coming from? Even a cup of sour cream is only about 7 g of carbs, you are doing maybe 1/4 cup per serving. There’s a slight amount in lemon juice. What else is adding so many carbs here?
The allulose