Reviewed: Aug. 7, 2005

THE BEST ICE CREAM EVER!!!! Wow-this recipes was awesome-so little ingredients! I used vanilla yogurt instead of sour cream-worked fine. The only thing is that i couldn't get my eggs to peak after i put the sugar in-but the ice cream still turned out fine. I loved the fact that an ice cream machine was not needed!

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8 users found this review helpful

Reviewer:

SUPERKOOK

Cooking Level: Expert

Reviewed: Jul. 12, 2005

It tastes like the ice cream that is leftover in a root beer float...when it has that "zing" to it. We can't wait to try variations to the recipe!

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3 users found this review helpful

Reviewer:

LISALC98

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Pleasant Grove, Utah, USA

Reviewed: Oct. 7, 2003

FANTASTIC & very easy. We made the coffee flavor. Can't wait to try others, but will get some Splenda that others have suggested. My husband thought it was very creamy & couldn't believe sour cream could be in it. May try using powdered egg whites instead of having egg yolks left over.

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6 users found this review helpful

Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Jun. 12, 2002

I wasn't sure about making this, but my granddaughter wanted to make some ice cream so we did this one. It was great, easy to make. and it tastes great. I make it with fat free sour cream and diet sugar and it still tasted great.

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2 users found this review helpful

Reviewer:

SNOOKYJO

Reviewed: Jun. 2, 2002

I liked this a lot! I have to admit I was skeptical--I mean, sour cream in ice cream? No need for an ice cream maker? But it was very easy and yummy, just as Daphna said. The only change I would make is that I would add a little less sugar. My personal preference is for a less sweet ice cream, but otherwise, it was great! Thanks. (Hubby loved it, by the way...)

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13 users found this review helpful

Reviewer:

HAZYRIGBY

Reviewed: Dec. 29, 2002

Thank you so much for this recipe....I am on a sugar free diet and have not been able to enjoy ice cream in years....I used 1/4 cup of Splenda instead of sugar with one teaspoon of vanilla....This recipe is great...God bless you...:)

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24 users found this review helpful

Reviewer:

JULIE100000

Reviewed: Sep. 12, 2004

I made this using 3/4 c "whippin' whites" rather than regular egg whites, 1/3 c splenda for the sugar, Light Sour Cream and I added 2 tsp espresso powder. It was wonderful! My husband, who's favorite ice cream is coffee, thought it was comparable to the full fat, full sugar ones I've bought. I plan on using this recipe with peaches next. And, after that, with cocoa powder and natural peanut butter. Mmmm!

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9 users found this review helpful

Reviewer:

FREYAUSA

Reviewed: Oct. 20, 2004

Yummy! Great ice cream, the best ice cream without an ice cream maker I've ever had!

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0 users found this review helpful

Reviewer:

HERRICH

Reviewed: Mar. 27, 2005

Delicious!!! I made coffer ice cream like the recipie suggested, and couldn't get enough of it!!!

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1 user found this review helpful

Reviewer:

BRATSO01

Reviewed: Apr. 4, 2005

You'd never guess this was made w/o an ice cream freezer. The flavor and texture are wonderful. I added candy pieces to it and also 2 Tbsp. of cocoa for chocolate ice cream. I also made it low-fat by adding fat-free sour cream and used powdereded egg whites instead of raw ones. Unbelievably creamy for low-fat! Just don't do like I did and make the mistake of not stirring it enough.

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11 users found this review helpful