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Summertime means lots and lots of fresh strawberries from the garden. The best way to use those strawberries? By putting them into homemade ice cream! This strawberry buttermilk ice cream is made with lots of buttermilk, so it has a nice tang to it and the strawberries balance it out with the natural sweetness they contain. There’s also a lot of little flecks of vanilla bean throughout the ice cream too! Just scoop a generous amount of this fruit goodness onto a cone or just enjoy by the spoonful straight out of the container. No judgments here.
Change it up!
Not sure if strawberry buttermilk ice cream is your thing? You can always replace the strawberries with blueberries. That would be incredibly delicious too! Or you can use regular whole milk instead of buttermilk but I can’t promise you that it will have the same consistency or turn out well in general.
You can see this ice cream being made in a video here!
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend starting off with the cuisinart ice cream machine as your first ice cream maker. It’s the cheapest one on amazon and I personally use it and love it! I also suggest getting a reusable ice cream container as well, it’s dishwasher safe and you can use it over and over again!
strawberry buttermilk ice cream
- 2 cup strawberries fresh or frozen
- 3/4 cup granulated sugar
- juice of half a lemon
- pinch salt
- 1 vanilla bean or 1 tbsp vanilla extract
- 1 1/2 cup buttermilk
- 1/2 cup heavy cream
- in a small pot combine the strawberries and sugar and cook over medium heat until the strawberries become soft and start to break down, about 10 minutes. place the cooked strawberries into a food processor and puree. strain the strawberries through a fine mesh sieve to remove the seeds. place the buttermilk, heavy cream, salt and vanilla bean into a large bowl. add in the strawberry puree and then place the ice cream base into the fridge overnight to let the flavor increase. following the manufacturer’s instructions of your ice cream machine, turn the base for 20-25 minutes. place the ice cream into a freezer safe container and freeze overnight to firm up.