Most blueberry ice creams are too sweet and taste like artificial flavouring. This one uses lowfat buttermilk instead of heavy cream, and the result is tangier and lighter than any blueberry ice cream you have had from a shop. One and a half cups of buttermilk blended with lemon extract, raw honey, and two cups of fresh blueberries. Heated with optional gelatin for body, chilled, and churned in an ice cream maker.
The buttermilk is the ingredient that makes this taste real. It has a sour edge that keeps the blueberries from tasting like candy. The lemon extract brightens everything. The honey is milder than sugar and does not mask the fruit. Churned and frozen, this scoops like soft serve and tastes like frozen blueberry cream that decided to become dessert. Pretty damn satisfying.
Tips for Making Blueberry and Buttermilk Ice Cream
Blend the blueberries into the buttermilk
Combine one cup of buttermilk with the lemon extract, honey, and blueberries in a blender. Blend until smooth.
The blueberry skins blend into the mixture and give it a deep purple colour. No straining needed.
Chill thoroughly before churning
After heating with gelatin and stirring in the remaining buttermilk, refrigerate the mixture until very cold, at least four hours.
Cold mixtures churn faster and freeze creamier. Warm mixtures take longer and produce a grainier texture.
Blueberry Buttermilk Ice Cream
- Total Time: 20 minutes
- Yield: 1 quart
Description
Creamy and tart with lemon, this blueberry and buttermilk ice cream is a sure summertime pleaser.
Ingredients
- 1 1/2 cups lowfat buttermilk, divided
- 1 tablespoon lemon extract or lemon liqueur
- 1/2 cup raw honey
- 2 cups fresh blueberries
- 1 tablespoon unflavored gelatin (optional)
Instructions
- In a blender, combine 1 cup of the buttermilk, lemon extract or liqueur, and honey. Blend until smooth.
- Add the blueberries and blend again until smooth.
- Pour the mixture into a medium saucepan and sprinkle the gelatin over the top. Let it sit for a few minutes to soften.
- Heat the mixture over medium heat, stirring constantly, until the gelatin is dissolved and the mixture is steaming.
- Remove from heat and stir in the remaining 1/2 cup buttermilk.
- Chill the mixture thoroughly in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze until firm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 25
- Sodium: 50
- Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Frequently Asked Questions
Why gelatin?
One tablespoon of unflavored gelatin is optional but recommended. It prevents ice crystals and gives the ice cream a smoother, scoopable texture without heavy cream.
Can I skip the ice cream maker?
You can try the freeze-and-stir method, freezing in a shallow dish and stirring every thirty minutes. The texture will be icier but the flavour is the same.
What is lemon extract?
A concentrated lemon flavouring. One tablespoon is enough. If you prefer, use one tablespoon of lemon liqueur for a slightly boozy version.
Look at that gorgeous color! What an amazing flavor combination!