This homemade Strawberry Buttermilk Ice Cream is made with 6-ingredients! This easy strawberry ice cream recipe is smooth, creamy, and the perfect summer dessert!
Do you ever have those moments where you get caught off guard and end up saying something completely moronic and awkward? Please say yes…
This past weekend, I attended a bridal shower for one of my closest (and longest!) friends. It was such a beautiful occasion, and so much fun to celebrate with her on her special day!
As much fun and wonderful as the occasion was, I was totally off my social game. At one point in a conversation, someone asked me what I was up to, to which I responded with the totally normal (cue palm on face) “Oh you know, just living life.”
Surprise surprise, the conversation took a real awkward turn after that gem. I mean, really, I couldn’t think of anything–and I mean anything–else to say?
In the social department, I could have done better. However, in the ice cream department, I nailed it with this homemade Strawberry Buttermilk Ice Cream. Eat it with Neapolitan Sheet Cake. Or on top of Raspberry Cheesecake Brownies. Maybe sandwiched between some Double Chocolate Chip Cookies.
However you live life, just make sure it includes this Strawberry Buttermilk Ice Cream!
So this ice cream is adapted from Trisha Yearwood’s recipe. I’m in love with my Homemade Strawberry Ice Cream recipe (and it’s one of my most popular recipes ever!), but, I was super intrigued with Trisha’s addition of buttermilk.
This ice cream is super flavorful, super creamy, and incredibly smooth. While it does require an ice cream maker, this Strawberry Buttermilk Ice Cream recipe is so easy to make! All ingredients (apart from 1/2 cup of strawberries) are pureed in a blender, then churned in an ice cream maker until thick and creamy.
Unbeatable, right? Thanks, Trish. You ‘da best.
I’ll always scream for ice cream.
- 2 cups strawberries, hulled
- 1/3 cup honey
- 3 Tbsp strawberry jam or preserves
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3/4 cup heavy cream
In a food processor or blender, puree strawberries, honey, strawberry jam, and vanilla extract.
Next, add in buttermilk and heavy cream, and blend until combined.
Pour ice cream into your cold ice cream maker, and freeze according to your manufacturer's directions (mine took about 15-18 minutes).
Spoon ice cream into a freezer container, and freeze for 4-6 hours, or until firm.
Adapted from Trisha Yearwood
Here are some other ice cream recipes you might love: