Buttermilk Ice Cream
Buttermilk Ice Cream is a creamy and tangy yet not too sweet ice cream, making it the perfect companion for desserts like apple pie or peach cobbler.
If you’re anything like me, you tend to find yourself buying buttermilk for a recipe or two then having almost half a container leftover.
Sure, you could use the ol’ milk and vinegar trick to make your own buttermilk, but it’s no substitute for the real deal in fried chicken or ranch dressing.
What if I told you that your leftover buttermilk is the key ingredient to making one of the best ice creams I’ve ever had in my life?
I know it sounds unusual and maybe even a little bit boring, but Buttermilk Ice Cream is a real thing and comes dangerously close to making my top three ice cream flavors (which says a lot considering I’m a die-hard chocolate anything fan).
It’s creamy, tangy, and not too sweet, making it the perfect companion to balance out those sugar-high desserts like mini apple pies and peach cobbler for two.
Buttermilk ice cream – what would possess me to make such a thing?
I had the opportunity to review Jeni’s Splendid Ice Cream Desserts cookbook (Amazon affiliate link).
In order to properly review a book dedicated to ice cream desserts, I wanted to make two recipes – the dessert itself and the ice cream to pair with it.
Today I will be talking about the Buttermilk Ice Cream.
As I was browsing through Jeni’s Splendid Ice Cream Desserts, Buttermilk Soft-Serve Ice Cream caught my eye almost immediately.
Although I didn’t make the soft-serve version, Jeni did say you could let it harden to be scoopable, just like any ice cream recipe.
I knew I was going to scoop it on top of pie later, so that worked for me.
Jeni makes her ice cream a lot differently than traditional bases and explains why.
First, you use cream cheese to give the ice cream a little more body. Without it, the ice cream would be a little thinner.
Second, you use corn syrup for its water-attracting quality to help with the binding process while the base cooks (plus it helps makes the ice cream less sweeter than using all table sugar, which I didn’t know that).
I was pretty impressed with how well the ice cream turned out, so I may be adapting her method and playing around with my own flavors. Scooping it was much easier than other ice creams I’ve made.
I think Buttermilk Ice Cream is best served with something else like apple pie or peach cobbler since on its own it’s not a very sweet ice cream.
Not saying I wouldn’t eat a bowl of this straight up (because I have), but if you’re anything like me, it may not be sweet enough for your liking.
And if you don’t like sweet desserts, then this ice cream is absolutely meant for you.
Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make.
Buttermilk Ice Cream
Buttermilk Ice Cream is a creamy and tangy yet not too sweet ice cream, making it the perfect companion for desserts like apple pie or peach cobbler.
Ingredients
- 1/2 cup + 2 tablespoons heavy whipping cream
- 1 tablespoon cornstarch
- 2 ounces cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1/3 cup granulated sugar
- 1 tablespoon corn syrup
- 1 1/4 cups buttermilk
Instructions
- In a small bowl, mix together 2 tablespoons cream and cornstarch to make a smooth slurry.
- In a medium bowl, beat together the cream cheese and salt until smooth.
- In a large saucepan, whisk together the remaining 1/2 cup cream, sugar, and corn syrup and bring to a boil. Boil for 4 minutes. Gradually whisk in the cornstarch slurry. Cook until slightly thickened, about 30 seconds. Remove from the heat.
- Gradually beat the hot cream mixture into the cream cheese until stir. Stir in the buttermilk.
- Pour the mixture in a 1-gallon freezer bag and seal. Submerge into an ice bath and chill until cold, about 30 minutes.
- Once the mixture is cold, add to your ice cream maker and churn according to your ice cream maker's directions. Once done, freeze until firm, at least 4 hours.
Source: Slightly adjusted from Jeni’s Splendid Ice Cream Desserts (Amazon affiliate link)
Recipes To Serve With Buttermilk Ice Cream
Cinnamon Pecan Cherry Pie
Apple Dumpling Cobbler
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
YES! I always have the leftover buttermilk problem. But, I just measure 2 Tbsp portions into ice cube trays, and then freeze it….so I have it on hand all the time!
How-ev-er I prefer ice cream to frozen chunks of buttermilk….so I know what I’m doin’ next time! Pinned :)
Oh smart! I never would have guessed to freeze leftover buttermilk like that. Thanks for the tip.
Aww, shoot! I wish I’d seen this earlier….I just dumped out a container of buttermilk that had expired (and it was about 2/3 full still)! Maybe I’ll just have to buy another one to try out this ice cream! :)
Boo! I hate throwing out buttermilk too, but now you know what to make for next time ;)
Buttermilk ice cream sounds great, but would love a recipe for a half gallon or so, guess I could increase the recipe myself. Thanks .
I often make recipes for pints simply because I live by myself. Imagine me with a half gallon :D Anyway, yes absolutely increase the recipe for a half gallon! Four pints are in a half gallon, so multiple everything by four.
Two things: First is leftover buttermilk? I’d make a special trip to the store to buy it just to make this ice cream. Oh yea! Second, I just love the pattern on that spoon. Just pack it up and send it to me okay? Yea, yea, I know…
I did see in the store the other day a tiny pint of buttermilk, so now I can make ice cream anytime without worrying about a giant quart. And thanks! The spoon is one of my thrift store finds. Can you believe it was abandoned in the 25 cent bin? :)
craving a scoop of this buttermilk ice cream right now.. looks and sounds seriously delicious!
Oh it was serious alright! I couldn’t believe how good it tasted (because in my mind I’m like, boring buttermilk? Glad Jeni proved me wrong).
So at first I’m all “oh yeah buttermilk ice cream, sure, that seems cool n stuff” then you mention it on pie….and now I’m all “OMIGOSH THAT IS GENIUS HOW GOOD WOULD THAT BE I NEEEEED IT I NEED IT I NEED IT!”
YES YOU NEED THE PIE!! I mean it was good enough to eat as is in front the couch, but the pie really elevates it.
WOW. That ice cream sounds delicious! Now I know what to do with my left over buttermilk!
The perfect solution ;) Thanks Michele!
I love buttermilk ice cream! It’s a hard one to keep from getting icy since you can’t cook it, but the one-two-three corn starch-cream cheese-corn syrup punch helps a lot. I don’t have Jeni’s book/s, but I often use a combo of corn starch and cream cheese to my ice creams for scoopability since I saw her recipe for basic vanilla ice cream online. So good!
Yes so far I’ve been a fan of Jeni’s method. She also goes into more detail in her book about how her method works. I do want to go back to some ice cream recipes I’ve made and recreate them using her method, see how much of a difference it makes.
Buttermilk ice cream might be the best idea you ever had! I heart buttermilk!
To go with your buttermilk cookies ;)
I need this in my life… like NOW!
One bowl coming right up!
I save buttermilk in half cup increments. and freeze. I use it for many recipes most of the time. Leftovers aren’t usually a problem since the shelf life is pretty good. I will be making the small batch ice cream recipe since it will be just for myself.
Let me know what you think about the ice cream!