Description
Creamy and tart with lemon, this blueberry and buttermilk ice cream is a sure summertime pleaser.
Ingredients
Units
- 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