Apr 23, 2012

Super Simple Strawberry-Buttermilk Ice Cream

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Like most people, I celebrate instant gratification. See also:

Google.

Drive-thru restaurants (preferably those that serve diet Coke, not Pepsi).

DVR’d episodes of Barefoot Contessa.

Unfortunately, the older I get, the more I realize that life is often just series of hurdles that keep us from instant gratification. See also:

Small, hungry children.

Work deadlines.

Taxes.

I suppose there is a lesson to be learned in there…somewhere? Like, the hurdles are really designed to teach us something, keep us growing. But as noble as that idea sounds, let’s be real: it can be freaking annoying, all this slowing of my roll. If you’re picking up what I’m laying down, then I’ve got just the thing for you: the world’s simplest homemade ice cream recipe.

It’s similar to one I’ve told you about before, but this one is about 100 times better, and way creamier. Trust.

This recipe is simply divine. Dump everything into a food processor, then scrape it right into your ice cream maker. No eggs, no cooking and multiple bowls, no totally delayed gratification while waiting those long, painful hours for your  ice cream base to chill. I mean, who’s got the time? Not me, especially with this small person running all up in my area, keeping me from my DVR’ed episodes of Barefoot Contessa.

Actually, perhaps I shall distract her with this ice cream. See, this stuff is a provider of instant gratification on all levels! Brilliant!

No-Cook, Super Simple Strawberry-Buttermilk Ice Cream

Makes about 1 quart

Swap out the strawberries for blueberries, raspberries, or whatever soft fruit you like. It’s really hard to mess this one up. 

8 ounces (1 pint) strawberries, rinsed, hulled and halved

1 2/3 cups heavy cream

3/4 cup granulated sugar

1/3 cup buttermilk

1 tablespoon freshly squeezed lemon juice

1 teaspoon grated lemon zest

1 teaspoon vanilla bean paste or pure vanilla extract

Pinch of salt

Combine everything in the bowl of a food processor and process until smooth with just a few small chunks of berries in the mix. Scrape into your ice cream maker and freeze according to the manufacturer’s instructions. Serve right away, soft-serve style, or transfer to a quart-sized container, cover tightly, and freeze until firm.

 

17 Comments

  • Yes yes and yes. I’ll take 3 scoops on a sugar cone, please!!!

    • I’d say in your condition, you deserve at least four.

  • I have never made ice cream before, but this might have pushed me over the edge – looks amazing!

    • It’s a great way to get the ice cream-making bug–so easy!

  • I have never had a buttermilk based Ice Cream before, does the buttermilk add any sour/tangy flavor to the ice cream or does the sugar balance that out?

  • wow! :O

  • Happened to have all of the ingredients, including 1 minute from going bad strawberries, so I made this ice cream over the weekend. Really really delicious, sweet but with a lovely lemon tanginess that heightens the strawberry flavor. Highly recommended!

  • This icecream is amazing! Sweet and tart with lemon freshness! Yum yum!! Took 5 minutes to throw together and 30 mintues in the icecream maker. I doubled the recipe and it made a little over 2 quarts.

  • Mmmmm….. thank you! Perfect timing. I just made a great coffee ice cream the other night and wanted to add a strawberry or raspberry flavor to go with – but I just can’t do the cooked-egg custard version again this week – no time. I’m envisioning the world’s greatest banana splits this weekend: coffee & raspberry buttermilk ice creams, hot fudge, toasted coconut, toasted salted slivered almonds and of course, bananas. I definitely need to take pictures of that. Thanks again!!!

  • Can this recipe be made with less or no lemon?
    What measurements would you suggest for 6 quarts?

    • Destiny…I had the same questions! My husband & I decided to make the recipe without lemon and it was DELICIOUS!! We have a 4 quart icecream maker so we tripled the recipe and that was the perfect amount. So..for your 6 quart maker I would say try quadrupling to be on the safe side. Enjoy!! :)

  • Hi
    iv never used buttermilk. i am locatedin Dubai. Can you please share a brand name for buttermilk?
    THanks
    Ritu

    • Hi Ritu! I’m not familiar with the dairy available in Dubai, but I did some Googling, and found out about a product called laban, which sounds like it might work. Buttermilk is essentially a thickened, tangy milk, so my first thought was to suggest using half yogurt, half milk, but then laban sounds like a thin, drinkable yogurt with the right consistency.

      In baking recipes, you can often substitute buttermilk by taking a cup of milk, taking out a tablespoon of it, and adding back in a tablespoon of acid, like lemon juice, and then letting it sit until it thickens and curdles, but I’m not sure that would work in this recipe. If you try it with laban, would you let me know? I’m so intrigued, I wonder if I can find laban somewhere here in San Francisco. Thanks for your note!

  • Hi Shauna,
    I tried this with Laban, it was delicious. All middle eastern groceries in the US carry 2 types of laban (which is thinner like yogurt) and labne (which is more like cream cheese consistency).

  • I’m planning to surprise my little sister with this ice cream when she gets back from her basketball game. It looks fantastic; thank you for sharing!

    Eileen :)

  • Superb, what a web site it is! This blokg presents valuable
    facts to us, keep it up.

  • […] way to use up buttermilk before it goes bad? Make a batch of homemade ice cream, of course! I made this strawberry recipe. 4. I finally got myself in gear and did some hardcore meal planning. We now have our Monday-Friday […]

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