Sour Cream Lemon Sherbet

Sour Cream Lemon Sherbet

5 from 7 votes
Recipe by Steve @ SeriousKetoCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

125

kcal
Total Carbs

9

grams
Net carbs

2

grams
Fat

10

grams
Protein

2

grams

Ingredients

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.

Products used in this recipe/video

18 Comments

  1. 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!!

    • Steve @ SeriousKeto

      Are you using the “print” button in the corner of the picture (next to the Pinterest button)?

  2. 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.

    • Steve @ SeriousKeto

      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.

  3. Jennifer Castaldo

    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.

    • Steve @ SeriousKeto

      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?

  4. 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.

    • Steve @ SeriousKeto

      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.

  5. I made this with limes today, as closely as possible while trying to live out of the pantry…it’s a winner!

  6. 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!!!

  7. Margaret Freeman

    I have enjoyed your videos tremendously. Have you tried making this with Greek yogurt subbed for sour cream? Thanks for the fabulous content!

  8. Brenda Kenyon

    Printing from my IPad works great now, Steve. Thanks for fixing that!

  9. Brenda Kenyon

    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!

    • Brenda Kenyon

      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.

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