Raspberry Buttermilk Ice Cream

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Despite its name, buttermilk is lower in fat than cream or even whole milk. But the incredible creamy taste of this frozen concoction will have you trying buttermilk with other partners, such as strawberries or peaches. Just substitute the same amount of your favorite fresh fruit for the amount of berries called for here. Strain the raspberries through a sieve just before freezing if you want to eliminate the seeds.

Serves2 to 3



Total Timeunder 4 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentice cream maker

Five Ingredients or LessYes

Taste and Texturefruity, sweet, tangy

Type of Dishdessert, ice cream


  • 1 cup (250 mL) fresh raspberries, or frozen, drained of syrup 
  • 1 cup  (250 mL) buttermilk
  • ¾ cup (175 mL)  Simple Syrup
  • 1 large ripe banana, sliced 


In a food processor or blender, purée raspberries, buttermilk, syrup and banana until smooth. Transfer to a bowl. Cover and refrigerate until completely cold or overnight.

Stir fruit mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.




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