Buttermilk Ice Cream

If you ask me, it’s tough to beat homemade, freshly made at that, dreamy creamy ice cream. Especially because you know what’s in it. And what’s not in it. And that’s practically priceless. Plus you can make any flavor or flavor combinations however plain or fantastical your heart desires.

As I’ve over-mentioned, I’m a big fan of ice cream. I love to eat it, love to make it, love it love it.

But Buttermilk Ice Cream I say. Yeah. This recipe began life in my kitchen likely because I needed to use up some buttermilk. Always the way when one buys some, right? And I was surely curious as to how ice cream with buttermilk would turn out. 

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This ice cream has got some tang to it. It’s not super sweet or overly whooo tangy but yeah, the buttermilk is forefront. And ya know what’s perfect, and I mean Per.Fect with it? The easy peasy Cocoa Hot Fudge. Yep. Seriously, turns out it’s a go-to, meant-to-be combo.

Ice cream though, for the most part, I generally follow the same procedure as it works for me and it always results in a lovely, richly creamy but yet light delicious treat, not eggy, not heavy, not overly sweet. 

And with something like buttermilk, the idea is to have that flavor forward, be supported rather than compete with eggs or be diluted, overpowered by vanilla or other flavors.

At this point, please feel free to stir in some chocolate chips or shavings or some toasted nuts, maybe something crunchy or anything your heart fancies. Or nothing at all. 

In the end, either which way, you end up with some fabulously delicious Buttermilk Ice Cream!

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Super yum! Enjoy!