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    You are in: Home / Recipes / Strawberry Buttermilk Ice Cream Recipe
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    Strawberry Buttermilk Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    KLHquilts's Note:

    Got this one from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever." I had a bunch of aging strawberries, and half a quart of buttermilk to use up ... and this worked perfectly. It is a lovely, light ice cream, but the texture made it seem like it had a lot more fat in it than it really does. And the color is spectacular -- a wonderful bubblegum pink!

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    Serves: 8



    Units: US | Metric


    1. 1
      Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
    2. 2
      Combine strawberry puree and buttermilk and stir until well blended.
    3. 3
      Refrigerate at least four hours, or overnight if possible.
    4. 4
      Transfer to ice cream maker and process according to manufacturer's directions.

    Ratings & Reviews:

    • on July 19, 2010


      We made this with fresh blueberries instead of strawberries...the flavor was delicious. Tart and fruity, very fresh; however, I thought the texture was too icy.

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    • on July 14, 2009


      My kids really enjoyed this easy ice cream. We also made popsicles as well. Definitely going to make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Strawberry Buttermilk Ice Cream

    Serving Size: 1 (169 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 125.7
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.3 g
    Cholesterol 2.4 mg
    Sodium 65.2 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.7 g
    Sugars 25.8 g
    Protein 2.6 g

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