Peach or Strawberry Buttermilk Ice Cream

Peach or Strawberry Buttermilk Ice Cream

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  • Each of 8 servings
  • 280 cal
  • 17g fat (11g sat)
  • 65mg chol
  • 140mg sodium
  • 30g carb
  • 2g fiber
  • 26g sugars
  • 3g protein


  • 2 pounds peaches or strawberries
  • 3/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 1/2 cups buttermilk
  • 1 1/2 cups heavy cream, plus additional for blending
  • 1 teaspoon vanilla extract
  • Pinch of salt


If using peaches, peel and remove pits; if using strawberries, remove hulls. Roughly chop fruit and combine with sugar and lemon juice. Cover and refrigerate for at least 1 hour and up to 3 hours.

Puree fruit in a food processor until smooth. Mix in buttermilk, cream, vanilla and salt.

Pour mixture into ice cube trays; freeze until solid, about 4 hours.

Combine frozen ice cream cubes and just enough heavy cream to blend in a food processor, working in batches if necessary. Process until smooth, scraping down the sides and breaking up lumps occasionally during the process. Transfer mixture to a container and freeze until firm, 2 to 4 hours.

Special notes:

To peel peaches, cut a small “x” on the bottom of each fruit with a sharp knife. Place peaches in a pot of boiling water for 30 seconds and then transfer to a bowl with ice water. When cool enough to handle, slip or rub off skins.

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