“Yum, yum, yum, yum, yum…..Strawberry (Buttermilk) Ice-cream”

It has been hot, hot, hot, especially for San Francisco natives like my daughter who don’t really understand the concept of sweating.  “Mummy, my back is leaking.”  Try keeping a straight face through that one.

We put our ice-cream maker to good use this past weekend and made light, airy and very seasonal strawberry buttermilk ice-cream from the [No Recipes] blog.  This ice-cream is ideal in so many ways – a large part of our family is vegetarian and doesn’t eat eggs, so I can make this when they visit.  Not adding eggs makes this quick and easy and incredibly light.  We ate most of this ice-cream right away and it was more soft yogurt-like than ice-cream-like with the addition of low-fat buttermilk vs. heavy cream.  I can’t wait to make this with other seasonal fruits as the rest of the summer progresses.  Peach, cherry…apricot….mango!!

You know you have a super-duper hit on your hands when your chocoholic kid who eats no flavor of ice-cream other than chocolate, scarfs the ice-cream down and proceeds to run in circles around the house singing the made-up “yum, yum, yum…strawberry ice-cream” song.

Strawberry Buttermilk Ice Cream

2 cups low-fat buttermilk
1/2 cup sweetened condensed milk
1 tbsp sugar
1/2 cup strawberries mashed or pureed

Whisk all the ingredients together and chill in the fridge for 30 minutes. (Next time I make this will be for a party and I will prepare the mixture and leave it in the fridge till I am ready to churn and serve the ice-cream)

Transfer it into an ice cream maker following the manufacturers directions.

Serve it soft right away or put it in the freezer for 10-15 minutes to set up a little bit more. 🙂

32 thoughts on ““Yum, yum, yum, yum, yum…..Strawberry (Buttermilk) Ice-cream”

  1. I gotta tell you, I am an avid custard ice cream fan (the more heavy cream and egg yolks, the better!) but….this sounds fresh and fantastic. As soon as the Norwegian strawberries are in the market sometime in the next month, I’ll have to make this. A good excuse to eat more ice cream, since it is a little bit lighter.

  2. Sounds wonderful, wonder if it can be made even more fat free by using fat free sweetened condensed milk? Would it affect it in any way?

  3. Buttermilk + condensed milk – so much simpler than the custard based recipe I use, but I bet just as creamy and tasty! Wow! I will definitely try this out – I always have both on hand 🙂

  4. So I did make this ice cream for my little boy’s birthday, (to accompany the whoopie pies he picked out from one of my cookbooks), and everyone loved it.

    It was absolutely delicious! The buttermilk gave it a delightful tang, and I’ll take any excuse to have half a can of condensed milk leftover.

    I can’t wait to try it with some other summer fruits – I think blueberries are next.

  5. Pingback: Whoopie Pies | Tallgrass Kitchen

  6. Pingback: Blueberries ‘n’ Cream Ice Cream | Tallgrass Kitchen

  7. Pingback: Red Tricycle | Easy Summer Recipes with Fresh Strawberries

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