There’s nothing better than homemade ice cream on a hot day. I have vivid memories of the old crank and rock salt ice cream churner that my mother dragged out of the storage closet once a year on Independence Day. What was a chore for the adults, was a coveted job for the kids. We jockeyed for position at the hand crank knowing the prize for our hard work would be an ice cream cone piled high with the most glorious, creamy confection. My favorite flavor, hands down, was always homemade fresh strawberry buttermilk ice cream.Jump to Recipe
Images, recipe and recipe card updated in June of 2021.
Eating ice cream was always an outdoor affair. But the scorching summer sun would melt our cones, sending streams of chocolate or vanilla down our freckled arms. We found that the best way to wash ourselves was by jumping into the pool, much to my mother’s chagrin. But at least it kept us outside (and out of her hair).
Now, thanks to an amazingly quick electric churner, I make ice cream with some frequency. There’s no rock salt to deal with and no squabbling kids either. As with anything homemade, I have complete control over the ingredients. The cream is organic, as are the strawberries. There are no additives and no hidden gluten, no gums and no preservatives. Ice cream this way is pure, simple perfection…just like the summers of my childhood.
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. ~Heywood Broun
We love this ice cream recipe because it literally takes five minutes to throw together. It tastes as pure and fresh as its few ingredients, so make sure the strawberries you use are ripe, sweet and juicy. And don’t forget to make these homemade gluten-free waffle cones!
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Super Easy Homemade Strawberry Buttermilk Ice Cream
- Ice Cream Maker
- 2 cups stemmed and chopped strawberries
- 1/2 cup granulated sugar
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 cups cold heavy cream
- 1 cup buttermilk
- 3 tablespoons milk powder
- 3 tablespoons cold vodka
- Pinch of salt
- Pulse the strawberries, sugar and honey in the bowl of a food processor fitted with a steel blade attachment until relatively smooth (or use a blender). Pour mixture into a large mixing bowl.
- Whisk in the vanilla, heavy cream, buttermilk, milk powder, vodka, and a pinch of salt.
- Pour into the frozen bowl of your ice cream maker and churn according to manufacturer’s directions. I churn mine for about 20-30 minutes or until ice cream is soft set.
- Transfer ice cream to a standard size loaf pan, cover tightly with plastic wrap and freeze until firm (it takes a couple of hours usually).