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    Home / Desserts / Ice Cream & Frozen Treats
    4 from 2 reviews

    Vanilla Buttermilk Ice Cream

    By Alanna Taylor-Tobin on Aug 30, 2014 (updated Mar 18, 2025) / 15 Comments Jump to Recipe

    Buttermilk ice cream kissed with vanilla bean makes a tart and tangy accompaniment to all your favorite pies, tarts, and fruit desserts. It's made with just 5 main ingredients and it's easy to make at home.

    buttermilk ice cream in a jar with a drippy scoop taken out

    Dreamy Buttermilk Ice Cream

    This ice cream is like vanilla ice cream on crack. Or the tangy version of crack, whatever that is. Pop rocks, maybe. Anyway, I made it to go with a Southern-style gluten-free peach cobbler (in keeping with the Southern theme), but it turned out to be better than just an accompaniment.

    This buttermilk ice cream can also take center stage.

    I developed the recipe from my favorite vanilla ice cream recipe. The result is rich, tangy homemade ice cream that's versatile enough to pair with just about anything but interesting enough to eat on its own. 

    egg yolks in a bowl for buttermilk ice cream

    Ingredients and Substitution Suggestions

    Buttermilk ice cream takes just a handful of ingredients, so be sure to choose high-quality ones for the best-tasting ice cream!

    • Buttermilk (obviously!) adds tangy notes. Kefir would make a good substitute. Commercial buttermilk in Northern California is all low-fat, which why it's important to use...
    • Heavy cream (a.k.a. whipping cream), which makes the ice cream rich and smooth. The fat keeps the cream pliable and it prevents large ice crystals from forming, so I don't recommend skimping on the fat, although coconut cream would probably work too. 
    • Sugar adds sweetness and it also helps keep the ice cream soft and pliable from the freezer. I prefer organic granulated sugar, which is slightly less refined and has a little more depth of flavor, but any light-colored sugar will work. If you prefer to use natural sweetener, try using maple syrup or maple sugar. Honey might work, but it has a stronger flavor and more acidity which can cause the custard to appear curdled. See below for links to naturally-sweetened ice cream recipes!
    • Egg yolks emulsify the custard, adding luscious richness. 
    • Vanilla bean adds sweet, floral notes. Or try adding a little lemon zest and juice to bump up the tangy factor. 
    • A pinch of salt sharpens the flavor. 

    How to Make Buttermilk Ice Cream

    Homemade ice cream may seem intimidating at first, but it's a snap to make once you get the basic technique down. 

    pouring hot cream into egg yolks while whisking
    Step 1: Heat the cream, sugar, and salt in a medium-sized saucepan until hot and steamy. Add the vanilla bean, if using, and steep for 20 minutes to infuse. 
    Step 2: Slowly pour the hot cream into the egg yolks, whisking constantly. 
    pouring cold buttermilk into hot custard
    Step 3: Return the mixture to the pan and cook over low heat, stirring constantly, until the mixture thickens and registers 170ºF on an instant read thermometer. This is hot enough to kill any wayward bacteria in the egg yolks but not so hot to cause the yolks to scramble. 
    Step 4: Immediately add the cold buttermilk to the hot custard. This will stop the custard from cooking any further.
    ice cream in churner
    Step 5: Strain the mixture to remove any eggy bits. Cover and chill until very cold, at least 2 hours and up to 2 days. Or place over an ice water bath to chill more quickly. 
    Step 6: Churn the ice cream in an ice cream maker per the manufacturer's instructions. It will still be fairly soft at this point. I use the ice cream attachment to my Kitchen Aid stand mixer and it works wonderfully. 
    melty buttermilk ice cream in a jar
    Step 7: Scrape the frozen ice cream into a chilled container and freeze until scoopable, at least 2 hours and up to 1 month. 
    buttermilk ice cream being scooped from jar
    ice cream in a scoop
    Step 8: Devour!
    scoop of Vanilla Buttermilk Ice Cream in a jar

    Buttermilk Ice Cream with (or for) Dessert

    Around here, we usually have several dessert options on any given day. Frequently, there is a new baked good experiment – a pie or tart, a batch of cookies, sometimes a clafoutis or layer cake. If that fails, we usually keep a bar or two of fancy chocolate around for postprandial sweet cravings. When we run out of chocolate, we turn to the freezer, where there may be a jar of ice cream, a popsicle, or an ice cream sandwich tucked away.

    It's a rough life.

    Lately though, our nightly dessert has been this buttermilk ice cream, either melting atop a scoop of peach cobbler, or topped with fresh blackberries. It is versatile, like regular vanilla ice cream, but taken up a notch with tangy buttermilk.

    I made a second batch yesterday in order to photograph the process, and while I usually dread having too many sweet leftovers from blogsperiments, I get a thrill every time I open the freezer to see two jars of this stuff staring back at me.

    Got extra buttermilk? Here are some more favorite buttermilk recipes

    • Lemon Buttermilk Pie
    • Gluten-Free Buttermilk Pancakes
    • Gluten-Free Buttermilk Cornbread
    • Floofy Gluten-Free Buttermilk Biscuits

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this buttermilk ice cream, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4 from 2 reviews

    Vanilla Buttermilk Ice Cream

    Print Recipe Pin Recipe
    Buttermilk ice cream kissed with vanilla bean makes a tart and tangy accompaniment to all your favorite pies, tarts, and fruit desserts. It's made with just 5 main ingredients and it's easy to make at home.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes minutes
    Chilling time: 6 hours hours
    Total: 40 minutes minutes
    Servings: 8 servings (makes one quart)

    Ingredients

    • 1¼ cups heavy cream (10 ounces / 300 ml)
    • ½ plump vanilla bean, split lengthwise and scraped
    • ½ cup sugar (I use organic granulated) (3.5 ounces / 100 grams)
    • ⅛ teaspoon fine sea salt
    • 4 large egg yolks
    • 1 ¼ cups buttermilk (10 ounces / 300mL)
    Prevent your screen from going dark

    Instructions

    • In a medium saucepan, combine the cream, vanilla pod and scrapings, sugar and salt. Bring to a bare simmer over medium heat, stirring frequently to dissolve the sugar. Cover and steep 20 minutes.
    • Meanwhile, place the egg yolks in a medium bowl and set the bowl on a damp kitchen towel. Measure out the buttermilk and have it by the stove.
    • When the cream has steeped, drizzle it slowly into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly with a heat-proof silicone spatula, until the mixture thickens slightly, begins to "stick" (form a film othe bottom of the pan, and/or registers 170ºF on an instant read thermometer. Immediately stir in the buttermilk to stop the cooking, then strain the mixture through a mesh sieve and into a bowl or jar. Cover and chill the mixture until very cold, at least 4 hours and up to 2 days.
    • Churn the mixture in an ice cream maker according to the manufacturer's instructions, then scrape into a container and freeze until firm, at least 2 hours. The ice cream is creamiest within the first week of churning, but it will keep in the freezer for up to a month or two. Store it airtight with a piece of parchment paper pressed directly to the surface to prevent ice crystals from forming.

    Notes

    This ice cream will be creamiest if the base is allowed to chill for 4-24 hours prior to churning, but you can stick it in a metal bowl over an ice water bath to chill it quickly if you're in a hurry.
    Serve it with any fruit dessert (Peach Cobbler, for instance), or with fresh berries.
    I love my Kitchen Aid ice cream maker attachment, which uses the motor of a stand mixer to do its dirty work, and stays out of the way in the freezer until I need it.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 229kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 153mgSodium: 94mgPotassium: 88mgSugar: 14gVitamin A: 740IUVitamin C: 0.2mgCalcium: 79mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      4 from 2 votes (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Liz @ Floating Kitchen says

      August 30, 2014 at 7:49 pm

      Yum! I love buttermilk ice cream! Your photos are gorgeous! I am inspired....as always!

      Reply
      • Alanna says

        September 05, 2014 at 6:00 am

        Aw! Thank you Liz. :D

        Reply
    2. Sini | My Blue and White Kitchen says

      September 01, 2014 at 8:54 am

      This looks so so good! Love the tanginess of the buttermilk. Also, this post was a good reminder to make a cobbler. It's not a thing I grew up with so I easily forget about it. Sad, I know.

      Hope you have a great Labor Day,
      Sini

      Reply
      • Alanna says

        September 05, 2014 at 6:01 am

        Thank you, Sini! I did have a lovely labor day, and I hope you did as well, and that it was filled with cobbler.

        Reply
    3. london bakes says

      September 01, 2014 at 12:30 pm

      Sometimes I feel like vanilla ice cream is sadly neglected; it's one of my absolute favourites (have you tried it with a drizzle of EVOO and a sprinkling of sea salt? Pretty much the best thing ever). I love the tang of the buttermilk in this too. I hope you guys are enjoying the long weekend xo

      Reply
      • Alanna says

        September 05, 2014 at 6:03 am

        I couldn't agree more! (See my rant on my Dreamy Vanilla Ice Cream post ;)). Hm, I've tried several combinations of olive oil / salt / ice cream, but never that one - I'ma get right on that!

        Reply
    4. Alannah says

      September 03, 2014 at 8:11 pm

      I made a buttermilk ice cream earlier this summer, during blueberry season, to go with fresh blueberry pie. IT IS SO GOOD!!!

      Sadly, I've given up sugar for at least a month, but will file this recipe away for a special occasion.

      (also - hi from Alannah to Alanna! We're a rare bunch)

      Reply
      • Alanna says

        September 05, 2014 at 6:09 am

        Hi! I've never met an Alannah before - thank you so much for stopping by! Now I'm seriously craving blueberry pie. Good for you for giving up sugar for a bit - that's not an easy feat and I applaud you. Hope you get some yummy sugar-less treats. Your blog is lovely, and I really like your writings.

        Reply
    5. Kelly - A Side of Sweet says

      September 08, 2014 at 2:38 am

      Croissant lessons? Stop! Where do I sign up? P.S. - Love buttermilk ice cream!

      Reply
      • Alanna says

        September 10, 2014 at 8:34 am

        Anytime, lady! I do housecalls. :)

        Reply
    6. Catherine Jarrell says

      July 21, 2015 at 5:58 pm

      Fabulous! My new favorite ice cream! This recipe is delicious and so easy to make. Thanks!

      Reply
      • Alanna says

        July 22, 2015 at 7:13 am

        Yay!! I'm so glad you like it - thanks a bunch for the kind note!

        Reply
    7. Betsy says

      January 13, 2017 at 3:21 pm

      I made this today. Turned out perfectly and delicious. Definitely going to be a favorite go to ice cream recipe. I added passionfruit towards the end. This complemented the subtle tanginess of the ice cream base.

      Reply
      • Alanna says

        January 13, 2017 at 8:25 pm

        That sounds amazing! So glad you liked the recipe. :)

        Reply
    8. Cookie says

      July 25, 2019 at 12:02 pm

      Terrific ice cream. Partner said “Don’t lose that recipe!” Am about to make another batch for the weekend. Thank you for the explicit instructions.

      Reply

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