Buttermilk Ice Cream
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The tangy flavor of this buttermilk ice cream pairs beautifully with berry cobblers and fruit pies, but it’s also delicious on its own. Everyone in my family said it reminded them of cheesecake. It has just the right amount of sweetness, and churns to a rich and creamy consistency, without any eggs or cook time.
It’s the perfect way to use up any leftover buttermilk you may have sitting in the fridge.
I own several ice cream makers, but my hands-down favorite is this Cuisinart Ice Cream Maker.
Homemade Buttermilk Ice Cream Recipe
This recipe makes approximately 1 1/2 quarts of ice cream.
The price of vanilla extract has skyrocketed in recent years. Learn how to make your own for a fraction of the cost.
What You Do:
In a large bowl, combine the buttermilk, sugar and vanilla. Whisk, until the sugar dissolves. Stir in the heavy whipping cream.
Then, pour your buttermilk ice cream base into an ice cream maker …
and churn until it reaches the consistency of soft-serve, about 20 minutes.
If you prefer hard-scoop ice cream, transfer your buttermilk ice cream to a freezer-safe container (a metal loaf pan, pie plate or brownie pan works well), and freeze for at least two hours, before serving.
Then, scoop your buttermilk ice cream and enjoy!
This buttermilk ice cream goes perfectly with my crockpot cobbler and cobbler in a jar. It’s also delicious with my blueberry pie and my mulberry pie.Print
Buttermilk Ice Cream
This tangy buttermilk ice cream pairs perfectly with cobbler or fruit pie, and is a great way to use up leftover buttermilk.
- Total Time: 20 minutes
- Yield: 1 1/2 quarts 1x
- 1 cup buttermilk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
In a large bowl, combine the buttermilk, sugar and vanilla extract. Whisk to dissolve the sugar. Then, add the heavy whipping cream.
Pour the ice cream base into your ice cream maker, and churn until it reaches the consistency of soft-serve, about 20 minutes.
Serve immediately, or transfer to a freezer-safe container, and freeze for at least 2 hours to achieve the consistency of hard-scoop ice cream.
Enjoy a scoop of this buttermilk ice cream with my crockpot cobbler, cobbler in a jar or blueberry pie.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Ice Cream Maker
- Cuisine: American
Keywords: buttermilk ice cream recipe, buttermilk ice cream base, buttermilk ice cream no eggs, buttermilk ice cream no cook
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Hi! Will this recipe turn out the same if traditional buttermilk (the byproduct of making butter from sweet cream) is used instead of commercially cultured buttermilk? Thanks!
Yep, that should work just fine 🙂