Strawberry Buttermilk Ice Cream

For Mother’s Day this year, I asked for an electric ice cream churn. 3.5 months later, I’m so glad I did. We’ve tried many delicious ice cream flavors, all of which taste better than the stuff from the store. Fruit flavors have surprised us the most at how delicious they can be. I was never a fan of strawberry ice cream before, but this strawberry buttermilk ice cream is now one of my favorites. For best results, use fresh, in-season strawberries.

The Strawberries

Roast at 375 for 12-15 minutes, or until softened and juicy:

3 c. strawberries, sliced

4 T. fresh lemon or lime juice

1 c. sugar

When cooled, puree until smooth. (I tried a recipe that used chunks, but they were icy when fully frozen. I prefer to puree it all.)

The Ice Cream

Mix into the strawberry puree:

2 c. whole milk

1 1/2 c. heavy cream

1/2 c. buttermilk

1/2 c. sugar

1 1/2 t. vanilla

Let the mixture chill in the fridge until it’s cold, at least 4 hours. Churn according to the manufacturer’s instructions. I find that cold mix makes a nice soft serve in about 25 minutes. For a harder texture, store the ice cream in the freezer for 4 hours before serving.

Enjoy strawberry buttermilk ice cream on its own or with your favorite cake. We had strawberry shortcake on the side to celebrate our youngest daughter’s birthday. (She really loves strawberries!)

Find more delicious desserts here.

strawberry buttermilk ice cream

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