Creamy and tart with buttermilk and lemon, this ice cream is a sure summertime pleaser.
By Becky Winkler
This blueberry buttermilk ice cream is super refreshing and tastes lighter than most ice creams because the buttermilk is relatively low in fat. The sour edge from the buttermilk is just noticeable enough, and accented by a bit of lemon extract or lemon liqueur. The ice cream is naturally sweetened with raw honey and of course, the sweetness of the blueberries themselves. I used gelatin here to help add a little creaminess back to the ice cream, but you can leave it out if you like–the ice cream will likely just be a bit icier. This one is halfway to being a sherbet anyway, so I’m sure it would still be delicious. This is just the kind of ice cream you want to curl up with on the couch at the end of a hot summer’s day!
Plus, this recipe is a great way to use up leftover buttermilk.
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.