• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Buttermilk Ice Cream with Strawberries

May 11, 2014 by Joy the Baker 48 Comments

Buttermilk Ice Cream with strawberries

I’ve always had a bit of wanderlust.  I like to call it a case of the ‘get-gones’.  I like to, you know… get-gone from everywhichwhere I am.  Just drop me off at the airport and I’ll figure out the rest… all of this to the great dismay of my parents and my cat who tend to stay in one place for extended amounts of time.

Last month I was lucky enough to be in Asheville, North Carolina where they have the most awe-inspiring blue mountains and the most wonderful chocolate.  Can I camp in the mountains and drink chocolate for the rest of my life?  I might be ok with that.

This weekend I visited St. Louis where I found seriously good coffee at The Mud House and the most lovely tea from The ReTrailer.  Can I just perfect latte art and blend healing teas for the rest of my days?  That seems really nice.

The get-gones shape me, in big and subtle ways.

Realistically thought, I can’t always be gone.  That’s just unreasonable.  There’s Instagram for the times when the get-gones turn into the stay-puts.  I mean… really.

I also find myself thumbing through cookbooks when I’m feeling travel-antsy.  (I’ve made up a lot of words in this post.)  My most recent cookbook traveling adventure is David Lebovitz’s My Paris Kitchen.  I haven’t been to Paris yet, but I’m pretty sure I’m 100% ready for the Coq Au Vin.  Thank you, David.

Buttermilk Ice Cream with strawberries

David’s recipe for Buttermilk Ice Cream caught my eye.  It perfectly marries my love of buttermilk with my love of cold, churned, frozen dairy.

It’s wonderfully simple!  No egg yolks.  No tempering.

There’s heavy cream for that luscious supple texture,  buttermilk for the milky tang, and granulated sugar and vanilla honey for sweetness.  I also decided to add a splash of bourbon (which comes pretty naturally to me) to help keep the ice cream scoop able in the freezer.

This creamy, smooth ice cream is like blending frozen yogurt with gelato.  So rich and fresh to death!

Buttermilk Ice Cream with strawberries

As with most good ice creams, we’re going to need an ice cream maker to make this fluffy texture possible.

Maybe you have an ice cream mixing bowl chilling in the freezer right now.  If you’re that person, I commend you.  I’m never that person.  I use an ice cream maker that freezes internally.  It’s like having an air conditioner that makes its own ice cream, so…. at least there’s that.

Buttermilk Ice Cream with strawberries

I froze the ice cream in a bread pan overnight.  When I scooped it the next day I was amazed at how creamy and scoopable the ice cream was.  For this we can thank the fat from heavy cream and the unfreezing alcohol of bourbon.  Also… it’s tastes daaaang good!

Buttermilk Ice Cream with strawberries

Strawberries are showing off.   They’re sweet and ripe and basically begging to be paired with this tart ice cream.  Fine.  You win, strawberries.  We all win.

This ice cream is simple with a side of tart.  It’s lovely when paired with fresh fruit, but would also be wonderful over a warm fruit pie… I’m thinking Peach Blueberry Pie.

Buttermilk Ice Cream with strawberries

makes 1 quart

adapted slightly from My Paris Kitchen

Print this Recipe!

1 3/4 cup heavy cream

1/2 cup granulated sugar

3 tablespoons honey

1 1/4 cup buttermilk

1 tablespoon bourbon (optional)

strawberries and a bit of granulated sugar for topping

In a small saucepan, warm the cream over low heat with the sugar and honey until the sugar is completely dissolved.  Place the mixture in a bowl and refrigerate until chilled through, 6 to 8 hours.

Stir the buttermilk and bourbon into the chilled sweetened cream.  Freeze according to your manufacturer’s ice cream maker instructions.  I churned my ice cream for about 30 minutes.  Once churned, transfer ice cream to a freezer-safe container and freeze overnight, or until firm enough to scoop.

Just before serving, toss together sliced strawberries and a few pinches of granulated sugar.  Allow to rest for 15 minutes at room temperature.  Scoop ice cream and top with strawberries and juice.  Enjoy!  

Previous PostNext Post

Filed Under: Featured Buttermilk, Fruit, Recipes, Vanilla

Previous Post: « Lemon and Asparagus Pasta with Pistachios and Mozzarella
Next Post: Cheddar Buttermilk Waffle BLTs »

Reader Interactions

Comments

  1. Kenna

    September 28, 2019 at 10:42 pm

    I have been making this ice cream for several years. It is perfect. I have now started subbing SWERVE sugar alternative for the sugar in a 1/1 ratio. No one even noticed. Taste, texture, smoothness were all unchanged. Hardened to the perfect consistency. Significant cut in calories. This recipe is a winner.

    Reply
  2. Rachel

    July 21, 2016 at 12:39 pm

    I just found this blog and I love it!! I love the idea of using cookbooks to feed your travel wishes until you can actually get where you want to go! Thanks for putting a new perspective on my day :)

    Reply
  3. leola knight

    January 25, 2015 at 1:27 pm

    I’m trying this today and I used vodka so here’s to hoping it works the mix taste good.

    Reply
  4. Rin

    October 20, 2014 at 6:48 am

    Just made this ice cream and while good, it was a bit bourbony for my taste. I think in the future I would reduce the amount to 1 tsp rather than a full tablespoon. Most other ice cream recipes tend to call for 1 tsp of alcohol.

    Reply
  5. Melinda

    June 21, 2014 at 1:59 pm

    Hi – the ingredients just say ‘honey’, but the entry mentions ‘vanilla honey’. Which should I use? If I don’t have vanilla honey do you have a suggestion on how much extract?

    Reply
    • joythebaker

      July 28, 2014 at 2:45 pm

      Hi, I recommend using vanilla honey, as it adds a little extra bit of flavor. I actually have a post on how to make vanilla honey! https://joythebaker.com/2014/03/vanilla-honey/

      Reply
  6. Alisa@Tenml

    June 17, 2014 at 2:48 pm

    Absolutely delicious ice cream, Thank you for the recipe.

    Reply
  7. Mike K

    May 19, 2014 at 8:55 pm

    Nice shout out to The Mud House, which is such a wonderful place here in St Louis. This recipe looks great. I will have to try it, the twangy and funkier the better for me.

    Reply
  8. Elizabeth

    May 18, 2014 at 2:19 am

    classic and delicious – I can eat it everyday! :D

    Reply
  9. Nina's Kitchen

    May 14, 2014 at 3:18 pm

    Sounds amazing. I am making this ice cream next, and yes I have the bowl chilling in the freezer (only because I meant to make ice cream weeks ago). Your strawberries look fabulous – in season – yeah!!! In season strawberries in Vancouver in a few weeks – can’t wait.

    Reply
  10. shineshka

    May 14, 2014 at 12:45 pm

    Yeah, I’m not the one who has ice cream machine bowl in the freezer, but it’s going into the freezer now. Will be enjoying this ice cream tomorrow! Your strawberries look awesome, so red and ripe.

    Reply
  11. Bake Bellissima

    May 14, 2014 at 7:44 am

    I literally just bought an ice cream maker 2 days ago, and now I can try this recipe, so excited!
    Thanks for the recipe and great pics!

    Reply
    • Kenna

      June 19, 2021 at 11:58 am

      I now own 4 ice cream makers so that I can make multiple flavors at once for BD parties and such. I keep one in the freezer at all times and the rest I freeze as needed. I have been lucky and have picked up the same machine I purchased for like $9-10 at the Goodwill. One of them had never been used and was still in the box. This is a keeper recipe. I have made it dozens of times.

      Reply
  12. Shikha la mode

    May 12, 2014 at 11:54 pm

    This is more like an ice milk then, right – no eggs! I’m definitely that person who always has an ice cream bowl freezing jjuuuuuuuuuust in case. And it always comes in handy, especially now when all I want to do is make ice cream!

    Reply
  13. KK

    May 12, 2014 at 10:58 pm

    I so love your blog….! Everything..writing, recipes, and pictures!!

    Reply
  14. Meredith

    May 12, 2014 at 7:19 pm

    Over the top delicious!

    Reply
« Older Comments
Comments Page 3 of 3
« Previous 1 2 3

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Featured Buttermilk

Buttery Layered Buttermilk Biscuits

Now, you know I love a biscuit!  Now that I live in the south, I take my biscuits more seriously than ever.  Buttery and tender, up for just about any pairing from coffee to chicken.  I hold my biscuits to very high standards, they must be buttery and rise tall, the perfect balance of salty…

Read More

Peach and Buttermilk Lassi

[I]’d easily enjoy a daily diet of milkshakes and french fries.  Steady. I’d never flinch.  It would be a dream.   In related news, I just spent the last six minutes browsing milk shake machines on Amazon.   Milkshake diet aside, I’m currently content with my fresh peaches, yogurt, and blender.  It’s the reasonable alternative to…

Read More

All-The-Blueberries Buttermilk Waffles

[I] was trying to do a thing. A thing with waffles, cinnamon, sugar, and a blow torch. The blow torch (perhaps not surprisingly) is where things went wrong. I was trying to make a waffle brûlée. I thought that sprinkling toasty waffles with granulated sugar, and taking a torn to them would create that irresistible…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Gluten-Free Brown Butter Blueberry Muffins

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
I grew these 🌱sprouts🌱 from seeds in just a I grew these 🌱sprouts🌱 from seeds  in just a few days and now I eat them on everything. It’s my little bit of kitchen zen - listen, we’ll take it where we can get it. xo
I must write hundreds of To Do lists over the cour I must write hundreds of To Do lists over the course of the year but the Summer Bucket List is my favorite. Seven years running - this year I’m getting my butt in the seat of my motorcycle and somehow, on a boat at sunset. ⁣Also, blueberries. Chasing these big and little loves all summer long. 
⁣
What’s on your Summer Bucket List? Inspiration linked in the bio. xo 🌻💋
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Adding fight for our liberty and find tampons to t Adding fight for our liberty and find tampons to the Summer Bucket this year. #summerbucketlist
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up