Infused with rich maple and brown sugar flavor, this creamy textured Berry Buttermilk Ice Cream contains no white sugar. This recipe is easy to make! No eggs or custard making required for this scrumptious homemade ice cream. Whisk the few ingredients, and pour it in your freezer bowl. Soft set in less than 1/2 hour! Low-Sodium, Vegetarian, Gluten-Free!
Ice cream finds its way into our freezer quite often, now that I make my own ice cream recipes. About a year ago I started experimenting with ice cream recipes. I have yet to have a fail. BUT creamy homemade ice cream that doesn’t go all hard and icy is a challenge.
I love my Fresh Strawberry Ice Cream, It’s low-calorie; but it’s best eaten the day it’s made. I accidentally made the PERFECT Dark Chocolate Cherry Custard Ice Cream . It’s really creamy and holds up for days with a good texture. Try my French Vanilla Bean Ice Cream for another custard based ice cream that is delicious by itself or with just about anything added to it! My Caramel Toffee Bits Ice Cream is another excellent creamy ice cream and does NOT use a custard, so It’s really easy.
Over the last year of studying on ice cream I have picked up a few tricks. Today’s recipe for Berry Buttermilk requires no custard to make it Creamy, and EASY! The creamy texture of this Berry Buttermilk Ice Cream comes from the maple syrup, brown sugar and heavy fat content. Sugars and fats won’t freeze so they make creamier ice cream! Look for a full fat probiotic buttermilk, if you can find one. Everyone needs probiotics!
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So, how did I come to use Buttermilk in ice cream? Grace Harbor Farms Buttermilk is in the fridge and I had a hankering for ice cream. That’s how. A new scrumptious frozen dessert is on the blog .
Along with this highly probiotic buttermilk; I decided to try a no white sugar recipe. So I’m using Brown sugar and maple syrup for sweeteners. They add a maple flavor to the ice cream that I love!!
We enjoy ice cream all year-long. My little churn works it’s heart out in even the deepest winter months. I made a lovely Mid Winter Cherry Peach Maple Ice Cream last winter. We cosied up to our books and coffee and enjoyed a frosty dessert 🙂
I do have to say; Hot summer weather and frozen, melty, sticky sweet creaminess are particularly popular here. Especially with berries and fruit from our garden. Our blueberries, raspberries and blackberries are still green. The berries you see here are an organic frozen three berry blend. They worked really well in this recipe. Later in the summer I’ll use our fresh garden berries. But the frozen berries worked great!
I have had SO many people try this recipe out. I actually made this twice because we loved it and I wanted a lot of feedback on it. The buttermilk is enough of a flavor change to get some extra feedback on it. THEN I used maple syrup and brown sugar together with berries!
I made with fewer berries the second time to let the ice cream flavor shine. Our Montana Family of five visited and loved this ice cream. I’ll be playing with other buttermilk ice cream recipes soon! And I’m thinking about Kefir ice cream too! Got to try it!
I’m making ice cream in my handy-dandy Cuisinart Ice Cream maker, which I LOVE!! If you need an ice cream churn, and who doesn’t? This is a good one. Mine sits on my counter all the time with the freezer bowl in my freezer, ready for action! Click the Amazon link for a quick look at my ice cream maker. Worth every penny!!
I cannot in good conscience call this health food. It’s a treat. BUT, it’s made of real ingredients without any nasty extra chemical additives so popular in commercial ice creams. This recipe is full of healthy ingredients and probiotics. They just go together to make a high carb, high fat treat. So not health food. But a healthier treat for sure!
Berry Buttermilk Ice Cream Recipe:
Pretty simple recipe here. The berries are not sweetened. Use VERY ripe, sweet berries or you will taste the extra berry tang. If you use frozen berries, which I did this time, the ice cream will set up very fast. Wait until the ice cream is about five minutes from done and then add the berries.
The berries will stay more intact, if you are using fresh berries; if they are added at the end. And the frozen berries will be easier to distribute through the ice cream in the last five minutes, when the ice cream has some body to it. Be careful not to add the berries (fresh OR frozen) too fast or they will clump and squish.
Just add a few berries at a time as the churn goes around. That will get them evenly distributed. I use a kitchen knife to push the frozen berries into the ice cream maker so they get swirled clear to the bottom of the churn. They tend to stay at the top if the ice cream is firming up fast. Fresh berries should churn without help.
See all that melty sweet ice cream? Guess who ate it all 🙂 The photographer’s perk! It was good down to the last lick. I’ll be making this recipe again soon!
recipe adapted from Healthy Green Kitchen