The perfect strawberry ice cream recipe with fresh berry flavor and a tangy buttermilk twist that keeps it cool, creamy, and not too sweet.
Hey Friends!
There are just so many strawberry shortcakes, sheet cakes, blondies, and galettes one can bake (and sometimes it’s too hot for the oven anyway.) Enter: strawberry buttermilk ice cream!
Why You’ll Love It
- It’s got true fresh strawberry flavor (from 1 lb of fresh berries!)
- Buttermilk gives it an old time Southern tang. The natural acidity cuts through the richness of cream and egg yolks, giving the ice cream a cleaner, brighter flavor.
- For those without an ice cream machine, I give you a no-churn option.
⭐⭐⭐⭐⭐ I can’t wait for you to try this homemade ice cream~ let me know what you think!
fresh strawberries + cream + buttermilk = strawberry buttermilk ice cream
This is summer math at its best.
- I puree fresh strawberries.
- Then I cook it down with sugar and lemon juice until it releases much of its moisture and thickens.
- Next I make a classic ice cream custard base with cream, buttermilk, a bit of sugar, and egg yolks.
- I blend the strawberry puree into the cooled custard.
- Chill the whole mixture again before processing in an ice cream machine.
- No ice cream machine? See the bottom of the recipe for a no churn option.
homemade ice cream tips
The main issue with homemade ice cream is that it tends to freeze really hard in a home freezer. Without the additives and stabilizers commercial brands rely on ~ and with home freezers running colder than store freezers ~ it’s a bit of a double whammy. But don’t worry, here are a few high-level tips that can help:
Use enough fat ~ cream, egg yolks, or even a bit of cream cheese help reduce iciness.
Add sugar or liquid sweetener ~ sugar lowers the freezing point, keeping it soft.
Include a small amount of alcohol (1-2 Tbsp/qt) and/or corn syrup (2-4 Tbsp/qt) ~ both prevent hard freezing and keep ice cream more scoop-able.
Chill the base thoroughly ~ colder base = fewer ice crystals during churning. Don’t skip this step, although it’s tempting.
Enjoy your homemade ice cream asap ~ either soft serve straight from your machine, or within several hours of freezing. I like to use the soft ice cream to fill my Brownie Ice Cream Sandwiches!
adapt strawberry buttermilk ice cream recipe for other fruits
The same basic steps apply for other fruits. Cook down the fruit puree until thick and use 1 cup of the puree, per the recipe. Try blackberry, peach, rhubarb, or blueberry.
Most dogs can have a small taste of your ice cream as long as:
- It’s plain vanilla or fruit-based (no chocolate, coffee, or macadamia.)
- Your dog isn’t lactose intolerant (many are.)
- There’s no xylitol (the sugar substitute is toxic to dogs.)
Strawberry Buttermilk Ice Cream
Equipment
- ice cream machine this is the one I use and love
Ingredients
strawberry puree
- 1 lb fresh strawberries, trimmed and chopped, you can also use frozen strawberries
- 2 Tbsp sugar
- squeeze of lemon juice
ice cream custard
- 6 egg yolks
- 1/2 cup sugar
- 4 Tbsp corn syrup, helps keep the ice cream soft and scoop-able
- 1 3/4 cups heavy cream
- 1 cup cultured buttermilk, shake before measuring
- 1 tsp vanilla extract
Instructions
make the puree and chill
- Puree the berries in a blender or food processor until smooth.
- Put the puree, sugar, and squeeze of lemon in a large heavy bottomed saucepan and bring to a boil, stirring almost constantly to dissolve the sugar.
- Let boil gently, stirring often, until much of the liquid has evaporated and the mixture is thickened, and coats the back of a spoon, about 15 minutes. You should have about a cup of thick puree. Cool and then refrigerate.
make the custard
- In a medium heavy bottomed saucepan whisk 6 egg yolks with the 1/2 cup sugar and 4 Tbsp corn syrup until well combined.
- Over medium heat whisk in1 3/4 cups heavy cream and the 1 cup cultured buttermilk. Whisk well to combine, then switch to a silicone spoonula. Allow the mixture thicken, stirring almost constantly. You do not want it to boil, so watch carefully.
- Pour through a strainer into a bowl and add the 1 tsp vanilla extract. Let cool at room temperature, then stir in the chilled strawberry puree. Cover and refrigerate until cold. I leave it overnight.
make the ice cream
- Process your ice cream according to your machine's directions.
- You can enjoy it as soft serve style right away, or transfer to a freezer safe pan and freeze until scoop-able, about 4 hours.
Notes
- Make the puree and chill as per the recipe.
- In a large bowl, whisk together the strawberry purée, buttermilk, vanilla, and corn syrup. In a separate bowl, whip the cream to soft peaks.
- Fold the two together until smooth.
- Pour into a loaf pan, cover, and freeze until firm—about 6 hours.
In my ice cream maker now 😎
Hi!
Please tell me if I can use the buttermilk ice cream recipe and make coffee ice cream? please advise of changes.
Thank you!
I don’t think this recipe is a good base for a coffee flavor, even if you omit the strawberries. I would search for a coffee ice cream recipe instead. If you’re intrigued by the coffee/buttermilk combo, then you could omit the puree, and add instant powdered coffee to the cream when you make the custard.
Love this idea!