Buttermilk Ice Cream

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.

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