Lime Chiffon Ice Cream ~ this ultra easy lime ice cream recipe is made with a sour cream base that makes it the creamiest tangiest ice cream ever. No wimpy lime flavor here, this is the REAL DEAL!
This unusual ice cream has a true, fresh lime flavor and an incredibly creamy consistency. It’s so special I couldn’t hold out on you, so even though fall is creeping up on us, I hope you’ll excuse one more ice cream indulgence. And anyway, ice cream knows no season, there’s always a pint or two in our freezer, so it might as well be homemade. As the weather cools down I’ll be making a batch of MAPLE WALNUT or NO CHURN PUMPKIN, but for right now, this hits the spot.
It’s interesting because even as you bring a spoonful of this lime ice cream to your mouth your brain is thinking ‘icy’, and so the creamy mouthfeel is a nice surprise. The combination of the tart citrus with the luscious texture is amazing. This easy, no egg ice cream recipe is similar to my FRESH LEMON ICE CREAM, and I recommend both of these if you love all things tart and tangy like I do.
For this recipe you’ll need 1/2 cup of fresh squeezed lime juice. Lime prices can be so unpredictable, so when I see them cheap I grab as many as I can fit in a produce bag. Mine were nice and plump and juicy so I only needed 3 for this recipe.
TIP: Resist the temptation to used bottled lime juice for this recipe, the flavor won’t be the same.
Aren’t limes gorgeous? I think they have such a unique citrus flavor and it’s such a shame that they’re usually overlooked. I like to use them in desserts that normally feature lemons, like my TANGY LIME BARS.
I strain out the pulp so that it doesn’t mar the smooth texture of the finished product.
Like my recent WILD BLUEBERRY ICE CREAM this one is made with sour cream in place of heavy cream. I know that sounds a little strange, but not only is it easier to throw together, it yields a rich flavor and an unparalleled smooth texture. At 14% fat, sour cream is much lower than heavy cream, which has a whopping 38%, so you’re getting a healthier dessert along with all that extra flavor and texture. I made a batch with low fat sour cream and it turned out great, too, we could not really tell the difference, so feel free to try that for an even lower fat content.
Sour cream is a lot like yogurt ~ it’s a fermented dairy product that has been ‘soured’ by lactic acid bacteria. It gives this ice cream a subtle tang.
TIP: Don’t retire your ice cream maker at the end of summer, homemade ice cream is a year round treat, and you can customize it to whatever’s in season. Check out all my ice cream flavors HERE. they range from classic VANILLA BEAN to my unique HONEYSUCKLE or ROASTED FIG. And I know your holiday guests will appreciate a scoop of IRISH WHISKEY ICE CREAM on their pecan pie this year 🙂
Which ice cream machine do I recommend?
I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.
- The machine I use, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes. Click HERE or click on the image for more info.
Lime Chiffon Ice Cream
- 1/2 cup lime juice, 4 limes freshly squeezed and strained
- 1 cup sugar
- 16 ounces sour cream
- 1-2 drops food coloring, optional
- lime zest
- Stir together the lime juice and sugar, stirring until the sugar has dissolved.
- Add in the sour cream and food coloring, if using. Whisk or stir until everything is well combined and smooth. You can do this in a food processor if you like.
- Process according to your ice cream maker's instructions. Spoon the soft ice cream into a pan, cover, and freeze until firm.
- Serve garnished with lime zest.
- Make Key lime ice cream if you can find enough Key limes to make 1/2 cup of juice. Substitute lemons if you like.
- Next on my list is pink grapefruit.
- For a vegan lime ice cream, try coconut milk in place of the sour cream.
Don’t forget to pin this Lime Chiffon Ice Cream!
Questions and Reviews
A gorgeous summer treat. GREG
I am interested in making this recipe with the icecream maker I received for Christmas, I am considering replacing the sugar with melted marshmallows. Do you think this would positively affect the texture?
Gosh, I can’t say Nate, I’ve never tried that. I’m wondering if the marshmallow would become rubbery.
I am interested in making this recipe with the ice cream maker I received for Christmas, I am considering replacing the sugar with melted marshmallows. Do you think this would positively affect the texture?
Oh does this ice cream look dreamy, love the color, and I bet the tanginess of the sour cream goes perfectly with the lime. You’ve done it again Sue!!
Thanks Cheri, the texture and flavor is really unusual, I hope you try it 🙂
Hi Sue, I made this today – wow! It has just the right balance of sweet and tart. I also put just a little green coloring in and the color is really pretty.
The taste reminded me a bit of a frozen magrita so I am going to experiment tonight and mix in a shot of tequila with a scoop :-).
Thanks for the post!
I love your idea Lynne, and thanks for the quick feedback!
Yum ! I made peach ice cream with the sour cream recipe …it was awesome and you’re so right about the not to sweet tangy taste ! This lime version looks wonderful too !
Oh wow, I’m so glad you did that Susan, I don’t think I would have thought of it…I guess maybe you can do it with almost any fruit.
So much lime flavor! What a fun way to stay refreshed in the summer!
Yay for lime!
This looks like one of those gorgeous scoops of sorbet they serve between courses at a fancy restaurant – or at least that’s what I’ve seen on the movies – haha. I cannot get the idea of this wonderful flavor out of my head! I will have to give this a try, especially since I have sour cream that needs a purpose. This is really lovely and I bet the flavor is too. Yum!
I really love, love ice cream and this sounds right up my alley. I did make a lemon cream ice cream with coconut milk. The taste was great, but it did have to sit out a bit before you could scoop it. If I could find unsweetened coconut creek, that would be super!
Coconut cream, spell correct, ugh
🙂 I hate spell check. I’ve used regular full fat coconut milk and, as long as you’re using an ice cream machine, it works fine, so no need to find the coconut cream for this one.
Is it possible to make this without an ice cream maker?
I think it might work, Gill, because the sour cream is already thickened. Mix everything together and put in a freezer container, and then freeze until solid. It won’t have quite the same consistency, but it should work.
I fall in love with that colour…so creamy green and gorgeous!
I did have to add the smallest drop of green gel coloring, Angie, otherwise it would have been white, but I agree, that pale green is so refreshing!
The name alone sounds just heavenly and the pictures sealed the deal! This has to be on the menu before the leaves start falling! Beautiful! Pinning and sharing!!
Thanks Chris, I know it’s a little off topic right now in the blogging world, but I had to share 😉