Blueberry Buttermilk Ice CreamOn Sunday, I stopped at the Shake Shack for an ice cream cone.  The flavor of the day was blueberry and  it was so good that I have been thinking of  it ever since.   I had some blueberries in the refrigerator, plus a half quart of buttermilk, so I thought I would make a buttermilk version of the Shake Shack ice cream.  During the summer, I always keep a container of buttermilk in the fridge.  It makes great corn muffins and cakes, cold soups,  and best of all, a light version of ice cream.  I had used the rest of the container in a delicious cold zucchini soup the other day.

I put some blueberries and sugar into the blender and only then realized I was short about 1/2 cup of buttermilk.  So I added some sour cream to the mix and blended them all together.  The result was light, a little tart, and fresh tasting with gorgeous color and just the right amount of richness from the sour cream.  You can always make it with all buttermilk if you prefer something more like sherbet.

Can’t wait to try this combination with other fruits.  I’m thinking apricots, bananas, peaches…

Blueberry Buttermilk Ice Cream

Makes about 4 cups

2-1/2 cups blueberries

1 cup sugar

1-1/2 cups lowfat buttermilk

1/2 cup sour cream

In a blender, combine the blueberries and sugar and blend until the berries are pureed.  Blend in the buttermilk and sour cream.  Pour the mixture into an ice cream freezer and freeze according to manufacturer’s directions.  Transfer to a tightly sealed container and freeze at least 1 hour before serving.

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    • Michele Scicolone