Raspberry Buttermilk Ice Cream
Updated February 23, 2016 
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
CostInexpensive
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
Ingredients
- 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
Instructions
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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.
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Stir fruit mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
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2008 Marilyn Linton and Tanya Linton
