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Strawberry Buttermilk Ice Cream

Adapted from Deliciously Golden
Makes 11 ½-cup servings

2 cups sliced strawberries
1 tablespoon sugar
½ cups low-fat buttermilk
½ cup strawberry puree
½ cup sweetened condensed milk
1 teaspoon vanilla
zest of 1 lemon plus 1 teaspoon lemon juice

*Note: This actually made too much to fit into my ice cream maker, so next time, I might cut the buttermilk down to possibly 1 to 1 1/2 cups, and maybe add a bit more sweetened condensed milk (bring it up to a cup, maybe more) to give it a sweeter taste. (It was a bit too tangy for my liking.) I also didn't have a lemon to zest, so I did without, and just used bottled lemon juice.

1. Combine sliced berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve and the fruit is juicy.

2. Meanwhile, whisk buttermilk and remaining ingredients in a medium bowl. Pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the sliced berries. If necessary, place the ice cream in the freezer to firm up before serving.

Brought to you by The Busty Baker (
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