Strawberry Buttermilk Ice Cream Recipe

Transform leftover strawberries and buttermilk into dreamy, bubblegum-pink ice cream! This surprisingly rich and creamy recipe from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever" boasts a light texture that belies its low-fat content. A perfect summer treat, this ice cream is bursting with fresh strawberry flavor and boasts a spectacular color. Easy to make and incredibly delicious!

Prep Time 15 mins
Cook Time 15 mins
Calories 125.8 kcal
Protein 5g
Rating 3.5 (2 Reviews)
Strawberry Buttermilk Ice Cream 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Buttermilk Ice Cream

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How to Make Strawberry Buttermilk Ice Cream

  1. In a blender or food processor, combine the strawberries, buttermilk, heavy cream, sugar, vanilla extract, and salt.
  2. Blend until completely smooth.
  3. Strain the mixture through a fine-mesh sieve to remove any seeds or lumps (optional, but recommended for a smoother texture).
  4. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-30 minutes.
  5. Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
  6. Serve and enjoy your homemade Strawberry Buttermilk Ice Cream! Garnish with fresh strawberries if desired.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

103g

Fat

1g

Carbs

9g