Total Time
Prep 10 mins
Cook 0 mins

Prep time doesn't include chill time.


  1. Place sugar in a medium-size bowl.
  2. Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
  3. Juice as many lemons as needed to get 1/2 cup lemon juice.
  4. Add zest and juice to sugar.
  5. Mix well.
  6. Add buttermilk and salt.
  7. Stir until sugar dissolves.
  8. Chill 4 hours or overnight.
  9. Freeze in an ice cream maker according to manufacturer's instructions.


Most Helpful

This is a widely reprinted recipe from many other websites and is CLEARLY lemon buttermilk SORBET! It is NOT considered "ice cream" and 2 C. of sugar is WAAAY too much. Many have made this with 1.5 Cups and I personally still think it's too much. I'd try a maximum of 1.25 C. of sugar next time.

arlinekal April 07, 2015

Different but really tasty. The lemon-lovers were elated.

Ty's Kitchen September 23, 2011

Wonderful ice cream! A new family favorite. We've made it twice now. The first time according to the recipe. The second time, i cut back to 3/4 cup of Splenda and 3/4 cup of sugar (total of 1 1/2 cup of sweetener as opposed to 2 cups). We liked it a little bit tarter--very refreshing and delicious. Relatively no-guilt recipe with the buttermilk as the base and using half Splenda & half sugar. If you like lemon, you'll love this ice cream.

Georgia Dave July 05, 2010

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