Old-fashioned Banana Sour Ice Cream

Looking for a tasty and easy-to-make ice cream for your 4th of July bash? Banana Sour Ice Cream fits the bill. I found this delightful recipe in a hundred-year-old issue of Good Housekeeping magazine.

Banana Sour Ice Cream is refreshingly tart, and almost reminds me of a sherbet. The recipe calls for both bananas and lemon juice, and the ice cream contains the nuanced flavors of both fruits. It also contains sour cream which enhances the tartness.

Here’s the original recipe:

Source: Good Housekeeping (July, 1917)

And, here’s the recipe updated for modern cooks:

Banana Sour Ice Cream

  • Servings: 4 - 6
  • Difficulty: moderate
  • Print

1 cup sugar

juice of 2 lemons

1 1/4 cups sour cream

3 bananas

Put sugar and lemon juice in a mixing bowl; stir until the sugar is dissolved. Stir in sour cream. Set aside.

Peel bananas, then mash until smooth. (A food processor or blender can be used to get a smooth puree.)

Add the mashed bananas to the sugar, lemon juice, and sour cream mixture; beat until smooth. Chill the mixture in the refrigerator for several hours, then place in ice cream maker and freeze. (I used a 2-quart ice cream maker.)

24 thoughts on “Old-fashioned Banana Sour Ice Cream

    1. hmmm. . . I don’t know. If you make this recipe with vegan sour cream, you’ll have to let us know how it turns out. I’m sure that there are other readers who would be interested in making this recipe using vegan sour cream.

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