Skip to content

Type what you have

Cook with

sour cream ×
Granny's Ice Cream
Dessert American

Granny's Ice Cream

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
  2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Sour Cream Cranberry Jell-O Salad
Dessert American

Sour Cream Cranberry Jell-O Salad

4.6

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Mash jellied cranberry sauce in a 3-quart bowl. Stir in gelatin mix until thoroughly combined. Pour in boiling water; stir until gelatin has dissolved completely, about 3 minutes. Chill in the refrigerator until softly set, 2 to 3 hours.
  2. 2 Gently fold sour cream into chilled cranberry gelatin, leaving marbled streaks of sour cream and gelatin. Return to the refrigerator until firmly set, 4 hours to overnight. Store leftovers in the refrigerator.

By KLS1973

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

Caramel Grapes
Dessert American

Caramel Grapes

4.4

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine sour cream, confectioners' sugar, and vanilla in a large bowl; stir in grapes. Set aside.
  2. 2 Heat butter and brown sugar in a saucepan over medium heat, stirring constantly, until it starts to thicken, it does not need to boil. Pour over grape mixture; stir until well blended. Chill before serving, at least 2 hours.

By jowolf2

Ninja Creami Banana Ice Cream
Dessert American

Ninja Creami Banana Ice Cream

4.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Combine bananas, milk, sugar and sour cream in a bowl. Use a hand mixer or immersion blender to fully incorporate all ingredients. Add heavy whipping cream and stir with a spoon until combined. Pour into 2 Ninja Creami pint containers. Freeze for 24 hours.
  2. 2 Following manufacturers instructions, insert pint container into outer bowl. Push 'Ice Cream' button. When done spinning, push 'Re-spin' button.

By Yoly

Grandma's No-Bake Cheesecake
Dessert American

Grandma's No-Bake Cheesecake

4.5

Prep
10 min
Cook
1 min
Total
251 min

Instructions

  1. 1 Mix whipped topping, sour cream, sugar, and vanilla together in a large bowl until blended.
  2. 2 Place cream cheese pieces on a microwave-safe plate. Microwave on Medium at 30-second intervals until warm and soft, about 1 minute.
  3. 3 Mix cream cheese into whipped topping with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
  4. 4 Refrigerate cheesecake until set, 4 to 5 hours.

By Jennifer Horrace

Mini Key Lime Pies
Dessert American

Mini Key Lime Pies

4.9

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place crusts on a baking sheet.
  2. 2 Whisk sweetened condensed milk, sour cream, Key lime juice, and Key lime zest together in a bow until smooth; divide and pour into crusts, filling to the top.
  3. 3 Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. Garnish each pie with a Key lime slice and dollop of whipped cream.

By Lisawas

Sunrise Salad
Dessert American

Sunrise Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl, pour boiling water over gelatin, stirring to dissolve. Stir in frozen strawberries until thawed. Set aside.
  2. 2 In a small bowl, stir lemon juice into mashed banana. Stir banana mixture into gelatin, and mix in sour cream. Pour into serving bowl, cover, and refrigerate overnight, or until set.

By TANAQUIL

Easy Sour Cream Cheesecake
Dessert American

Easy Sour Cream Cheesecake

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Place pie crust in a pan.
  3. 3 Cream together cream cheese and sugar.
  4. 4 Add eggs one at a time, blending well.
  5. 5 Add sour cream and vanilla.
  6. 6 Pour into prepared crust in the pan.
  7. 7 Bake in the preheated oven until the cake is set and jiggles evenly across the top when lightly shaken, 60 to 70 minutes.
  8. 8 Run a knife around the outside edge but leave the cake in the pan. Let cool on the counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

By SBDEVENEY

Chocolate Cavity-Maker Cake
Dessert American

Chocolate Cavity-Maker Cake

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 In a large bowl, beat cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur until well blended. Fold in chocolate chips. Batter will be thick. Spoon into the prepared pan.
  3. 3 Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.

By Caitlin Koch

Classic Sour Cream Pound Cake
Dessert American

Classic Sour Cream Pound Cake

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 8x4-inch loaf pan.
  2. 2 Beat butter and sugar together in a large bowl until light and fluffy. Add sour cream and eggs; mix well. Add flour and a pinch of soda, mix until just incorporated. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center of cake comes out clean, about 1 hour.

By Will Barber

Frozen Fruit Cups
Dessert American

Frozen Fruit Cups

4.5

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Line 18 muffin cups with paper liners.
  2. 2 Stir together sour cream, sugar, lemon juice, and salt in a large bowl until blended. Fold in bananas, pineapple, cherries, and pecans until incorporated. Pour into the prepared muffin cups.
  3. 3 Freeze until set, then transfer to resealable freezer bags for storage.

By HEATHERGARR

Too Much Chocolate Cake
Dessert American

Too Much Chocolate Cake

4.8

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.
  2. 2 Beat cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until smooth and well blended.
  3. 3 Stir in chocolate chips.
  4. 4 Pour batter into the prepared Bundt pan.
  5. 5 Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
  6. 6 Cool cake thoroughly in the pan for at least 1 ½ hours before inverting onto a plate. Sprinkle powdered sugar on top if desired.
  7. 7 Enjoy!

By Denise

Sour Cream Peach Pie
Dessert American

Sour Cream Peach Pie

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine sour cream, white sugar, ⅓ cup flour, and almond extract in a bowl until smooth.
  3. 3 Place crust in a 9-inch pie plate; sprinkle 1 tablespoon flour over crust to prevent it from getting soggy. Alternately layer peaches and sour cream mixture into pie crust, beginning with peaches and ending with sour cream mixture.
  4. 4 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); bake 35 minutes more.
  5. 5 Sprinkle brown sugar over top. Turn on the broiler and broil until topping is caramelized, 2 to 3 minutes.

By Leslie

Double Chocolate Brownie Cake
Dessert American

Double Chocolate Brownie Cake

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Have all ingredients at room temperature.
  2. 2 Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool.

By ECHOSZERO

Mom's Nut Horns
Dessert American

Mom's Nut Horns

4.5

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  2. 2 Combine walnuts, sugar, and cinnamon in a small bowl.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  4. 4 Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  5. 5 Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  6. 6 Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

By Stephanie Murtaugh- Flinn

Peach Pie with Sour Cream
Dessert American

Peach Pie with Sour Cream

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
  2. 2 Place 1 1/4 cups flour, butter, 2 tablespoons sour cream, and salt in a food processor; pulse until mixture comes together in a large ball. Press dough into the prepared pie dish to form a crust.
  3. 3 Bake in the preheated oven until golden brown, about 10 minutes. Remove pie crust from oven.
  4. 4 Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
  5. 5 Beat egg yolks lightly in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
  6. 6 Bake in the preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

By gent500

Light and Airy Cheesecake
Dessert American

Light and Airy Cheesecake

4.8

Prep
20 min
Cook
110 min
Total
370 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap outside of an 8-inch springform pan with aluminum foil, then coat inside with cooking spray.
  2. 2 Spread vanilla wafer crumbs over bottom and up sides of the prepared pan, pressing firmly to adhere.
  3. 3 Beat egg yolks and sugar together in a large bowl. Stir in cream cheese, sour cream, and vanilla extract until smooth; set aside.
  4. 4 Beat egg whites in a separate large glass or metal bowl with an electric mixer until foamy. Add cream of tartar; continue beating until stiff peaks form. Lift your beater or whisk straight up; egg whites should form a sharp peak that holds their shape.
  5. 5 Fold 1/3 egg whites into cream cheese mixture using a rubber spatula or wire whisk. Gently run spatula through center, then around edges of mixture lifting the bottom up and over the center, repeating until fully incorporated. Add the remaining egg whites, folding just until blended. Transfer batter to the prepared pan.
  6. 6 Line a roasting pan with a damp kitchen towel. Place springform pan on towel inside roasting pan; place roasting pan on oven rack. Fill roasting pan with boiling water until reaches halfway up sides of the springform pan.
  7. 7 Bake in the preheated oven until edges nicely puffed and surface is firm except for a small spot in center that jiggles when gently shaken, about 50 minutes. Turn off oven; leave cheesecake in the oven for 1 hour. Cool cheesecake in the refrigerator 4 hours to overnight.

By LatinaCook