vanilla buttermilk ice cream

A generous scoop of ice cream, whether heaped atop a sugar cone or nestled tightly into a traditional cup, is perfection. Does this remind you of your childhood? For me, this image draws to mind countless summer nights standing in line at our local ice cream joint, tucked away in the downtown area. Being a single window service counter, the line would often times wrap around the perimeter of the building. Everyone was waiting to get their fix, myself and my family included.

Everyone has their flavors. For me, I’m a chocolate ice cream lover, through and through. Vanilla just never really did it for me. Aside from said ice cream joint, I’ve always found it to be just…normal, I suppose. I love the depth and intensity that a rich chocolate adds to the ice cream. Throw in some chunks and other varietals? It’s pure heaven.

That is, until I got my first ice cream maker a few years back. Reading and experimenting with recipes for it {like my Greek frozen yogurt I love to make} has ignited a newly found passion and appreciation for more and more things vanilla. The recipe I wanted to share with y’all today has quickly become a quick and easy go to in our household. Comprised of simple ingredients, it makes the perfect dessert for a hot summer night. Yes, we’re going vanilla!


This ice cream is the perfect balance of creamy and slightly sweet, with a hint of tang from the buttermilk we’re going to add in. That’s right – buttermilk! Aside from the health benefits {does anyone else remember having a few sips of buttermilk to help settle your stomach?}, it’s a great way to balance sweet, both in cooking and baking. The resulting flavor when added into an ice cream base is astounding, if you ask me. And it comes together in a matter of minutes. Win.

I do hope you enjoy, dears.


Vanilla Buttermilk Ice Cream {adapted, slightly, from MyRecipes}

makes about (9) 1/2-cup servings


1 to 1-1/2 cups sugar

2 cups half & half

2 cups whole milk

2 cups fat-free buttermilk

2 tsp. pure vanilla extract {use my homemade version, if you’ve made it!}

To Prepare:

Combine sugar with half & half in a large bowl. Whisk heavily, until the sugar has completely dissolved. Add in the whole milk, buttermilk, and vanilla.



Pour mixture into the canister of your ice cream maker, and freeze according to manufacturer’s directions. Mine usually takes anywhere from 20 to 25 minutes. 


Once done with the churning cycle, spoon mixture into a freezer-safe container {you’ll need (2) two-quart containers, as this recipe makes a lot!}. Cover and freeze one hour until firm.

To serve: set ice cream out and let it come to room temperature, about 10-15 minutes. The ice cream itself will be easily scoopable, but leaving it out for a bit really helps it soften and get even more luscious. Serve with your favorite toppings!


8 thoughts on “vanilla buttermilk ice cream

  1. Thanks Alicia for following my blog! I hope you enjoy the variety of posts! I can’t wait to make this ice cream! It looks heavenly! I look forward to reading your delicious posts!

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