If someone tells you to only have ice cream for dessert, after a bad day, or just before bed. Then you need to send them to my house where any time is a good time for a heaping bowl of creamy goodness. Even breakfast is no exception.
Ever since I got a new ice cream maker for Christmas, I have been researching and testing several variations of ice cream recipes. This recipe was inspired by all the bloggers out there that posted sour cream based ice cream recipes a few months back. Then one day, I saw that Kevin from Closet Cooking successfully incorporated maple syrup into his Blueberry Maple Pecan Frozen Yogurt recipe. I was instantly inspired to make my brunch even more special.
- ½ cup frozen blueberries
- ½ cup frozen strawberries
- 1/3 cup sugar
- ¼ cup orange juice
- ¾ cup half and half
- ¾ cup sour cream
- 2 bananas, roughly chunked
- Add the blueberries, strawberries, sugar, and orange juice to a small sauce pan. Heat the berry mixture over medium heat for about 45 seconds while stirring constantly. The sugar should be dissolved and the berries just softened, but still slightly frozen.
- Pour the berry mixture and bananas into a food processor. Pulse about 10 times until completely combined. Add the half and half, and sour cream to the food processor. Pulse for an additional 10 times creating a frothy purple sauce.
- Transfer the ice cream sauce from the food processor to the ice cream machine. Churn as directed by your machines instructed. Mine requires about 30 minutes of churning for the right consistency. Transfer from the ice cream machine to a freezer safe bowl. Freeze for at least 2 hours until completely hardened.