Fresh strawberry puree swirled into a creamy buttermilk base makes this strawberry buttermilk ice cream a bright, tangy treat for warm weather. The buttermilk adds a pleasant tang that balances the sweetness of the berries and cream, creating a refreshing alternative to classic strawberry ice cream.
This recipe uses a simple, no-egg base and relies on four main ingredients. It’s easy to customize and forgiving for home cooks. The bright strawberry puree layered into the tangy buttermilk and rich cream yields a scoopable ice cream that delivers both freshness and creaminess.
Ingredients and Substitutions
This straightforward ice cream recipe calls for just four ingredients. It makes a creamy, slightly tangy dessert without any eggs and can be adjusted to taste.
- Fresh strawberries: Best results come from ripe, fresh strawberries for flavor and color.
- Granulated sugar: Use white granulated sugar to preserve the bright red-pink color of the ice cream.
- Heavy cream: Also sold as heavy whipping cream (about 36–40% fat). You may substitute whipping cream (around 30% fat) if needed, but the texture will be slightly lighter.
- Buttermilk: Regular low-fat buttermilk works well and contributes tang and body. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for a few minutes.
Using Fresh Versus Frozen Strawberries
Fresh strawberries are recommended. Frozen berries can introduce excess water when thawed, which may lead to a slightly icy texture and a less vibrant color. Frozen strawberries are excellent for smoothies and many baked goods, but for this no-cook recipe fresh berries yield the best result.
If you don’t have enough strawberries, consider supplementing with raspberries or a mix of other fresh berries (blueberries, blackberries). Berries pair nicely with the tang of buttermilk.
Optional Ice Cream Mix-Ins
Once the ice cream reaches soft-serve consistency in the churn, you can fold in optional mix-ins. The base is delicious on its own, but here are a few ideas if you want to add texture or contrast:
- White chocolate chips or chopped white chocolate
- Drizzled caramel or dulce de leche
- Extra swirl of strawberry sauce
Recommended Ice Cream Machines
There are two common types of home ice cream equipment to consider:
- Compressor ice cream machine: These machines have built-in freezers and can churn multiple batches without pre-freezing parts. They are more expensive but are convenient for frequent makers and provide consistent results.
- Freezer bowl ice cream maker: These rely on a chilled removable bowl that must be frozen for 24 hours before use. They are more affordable and work well for occasional ice cream making, though you must plan ahead.
A compressor model requires no advance freezing of parts: simply chill the mixture, pour it into the machine, and churn. The churned ice cream will be soft-serve textured and benefits from an hour or more in the freezer to firm up before serving.
More Frozen Dessert Ideas
- Cookie ice cream sandwiches
- Strawberry cheesecake popsicles
- Honey lavender ice cream
- Flavor-packed movie-night ice cream
Strawberry Buttermilk Ice Cream
Yield: about 1 quart
Ingredients
- 4 cups strawberries (454 g), hulled and sliced
- 2/3 cup granulated sugar (135 g)
- 1 1/2 cups heavy cream
- 1 1/2 cups buttermilk
- Pinch fine sea salt
Instructions
- Puree the strawberries until smooth. Pour the puree into a large bowl and whisk in the sugar until dissolved.
- Add the heavy cream, buttermilk, and a pinch of fine sea salt. Whisk until the mixture is fully combined.
- Transfer the mixture to an airtight container and refrigerate overnight to allow the flavors to meld and the base to mature.
- Stir the chilled mixture, then freeze according to your ice cream maker’s instructions. Process until the volume has increased and the texture resembles soft serve.
- Transfer the churned ice cream to an airtight, freezer-safe container and freeze for at least 1 hour to firm up. Let sit at room temperature for 5 minutes before scooping and serving.
Notes
Ingredient notes:
- Fresh strawberries yield the best flavor and color. Frozen berries can create an icy texture when used in this no-cook base.
- Heavy cream is sometimes labeled heavy whipping cream.
- Low-fat buttermilk is the common variety available at most stores.
Storage: Keep the ice cream in an airtight container in the freezer for up to two weeks. For the best scoopable texture, transfer from the freezer to the counter for a few minutes before serving.
Equipment
- Compressor ice cream machine or freezer-bowl ice cream maker (see recommended types above)
Nutrition
Carbohydrates: 26 g,
Protein: 3 g,
Fat: 18 g,
Saturated Fat: 11 g,
Sugar: 24 g,
Vitamin C: 43 mg,
Calcium: 93 mg.
Nutrition information is an approximation and should be used as a guideline.
Like this recipe? Share your experience in the comments and rate it where available.