Blueberry Buttermilk Ice Cream tastes like Blueberry Pie – except without the crust. This great recipe is gluten-free, lower in calories, and a low carb dieter's dream.
Summer is almost upon us. My kids only have a week and a half of school left and then it's mornings at the park, family walks after dinner and frozen treats to keep us cool in our 100 plus temps. “Mmmmm, frozen treats.” (said with my best Homer Simpson imitation complete with drool sliding out of my mouth – ew!)
If you are subscribed to my Newsletter, then you know that we went blueberry picking at the Temecula Berry Company on Memorial day. We picked 10 pints of blueberries, many of which were just eaten by the handful as snacks, but some made their ways into pies, and other treats, as well as this Blueberry Buttermilk Ice Cream.
I've had a bit of a love affair with buttermilk this Spring and I predict it will continue through the Summer. Why? Well, perhaps it's because we have avoided dairy for so long because my daughter seemed to be sensitive to it — as those on the Spectrum can sometimes be. We've worked hard to trying to heal her sensitivities and I think this is the year! Yeah, it's a celebration, because… well… let me be frank. Low carb with-out dairy can be a bit of a drag. So far, it seems she's doing okay. Being able to add dairy back to the family's diet is big…. BIG, I tells ya!
So, let's celebrate with another scoop of low carb ice cream! Hooray! Do you like blueberry pie? I hope so, because that's what this blueberry ice cream tastes like, but with-out the crust. It's reeeeeealy nice. My family didn't believe me when I told them, until they took a bite.
Blueberry Buttermilk Ice Cream tastes like Blueberry Pies without the crust! Honest!
This low carb recipe starts with a cooked blueberry puree. Don't worry, it's not hard to do nor does it take a long time. Double the recipe and you will extra for more ice cream (or have some left over for Coconut Cream Semifreddo with Blueberries). It sits in the fridge for a week just fine. If you freeze it, warm it up in the microwave to dissolve the erythritol again and then cool it down before using.
Don't like buttermilk? Just sub almond milk or regular whole milk.
Don't forget to try the Lemon Buttermilk Popsicle or the Strawberry Buttermilk Ice cream, next time.
Blueberry Buttermilk Ice Cream is 5 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
- 1/2 pound (227 gm) blueberries
- 2 tablespoons (1oz / 30ml) lemon juice
- 1 tablespoon (1/2 oz / 15ml) water
- 1/4 cup (55gm) erythritol
- 1/8 teaspoon cinnamon
- 1 pinch freshly ground nutmeg
- 1/8 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon stevia glycerite
- 1/4 cup (2 oz/60ml) balsamic vinegar
- 1 1/2 cups (12 oz/255ml) heavy cream
- 1 1/8 cups (10oz/295ml) buttermilk
- 1/3 cup (55gm) erythritol
- 2 tablespoons (1oz/30ml) vanilla flavored vodka
- 1/4 teaspoon salt
- 1/2 teaspoon stevia glycerite
- 1 teaspoon (5ml) balsamic vinegar reduction
- For the Blueberry Puree: Weigh and wash the blueberries. Put them in a small sauce pan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and 1/4 cup erythritol. Cook covered over medium low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more. Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the sauce pan and simmer uncovered for 20 - 30 minutes more stirring every few minutes. The blueberry puree should be syrupy, intense in flavor and coat the spoon when stirred. Remove the puree from the heat an add the stevia glycerite, almond extract and vanilla. Stir and cool completely. Can be kept in the fridge for up to a week.
- To make the balsamic vinegar reduction: Add 1/4 cup of balsamic vinegar to a small sauce pan and simmer until reduced by half. Cool. Use 1 teaspoon in the recipe and either save the remaining for more ice cream or pour it back into the bottle.
- To make the Blueberry Buttermilk Ice Cream Base: In the carafe of a blender, add the blueberry puree and all of the ingredients for the ice cream base. Puree on low until completely mixed, then turn on high to aerate the mixture. It should be about 4 cups.
- To make the Blueberry Buttermilk Ice Cream: Follow the directions for your ice cream machine for freezing. Cover and put in the freezer. Before serving, let sit out on the counter for 15 minutes to soften a bit.
Don't like buttermilk? That;s okay. Just sub almond milk or regular whole milk.
I made this tonight. It’s so delicious I could eat the whole bucket!!!
Fantastic, Lindsey. This recipe is so good and I’m thrilled you tried it. Thanks for letting me know you liked it and for rating it. Enjoy your week. -Kim
Looks delish!! I have a question Kim. I usually make my own buttermilk by clabbering heavy cream so can I just use all heavy cream and clabber the same amount of buttermilk?
Hi Allison, thanks! I clabber heavy cream as a milk substitute, too, BUT buttermilk has a much more sour taste than calbbered milk. It really adds something special to the ice cream – it plays so nicely with all of the flavors. I think it’s really worth the purchase and I have several recipes that use it. Buttermilk always lasts several weeks in the fridge. -Kim
please send me recipies
Do you think this could be made dairy free? Maybe coconut milk instead of heavy cream? Could it be used to make a basic vanilla or chocolate ice cream?
Hi Valerie, yes, this can be dairy-free (coconut milk) but it won’t taste the same – delicious, but not the same. If you are looking for dairy-free vanilla and chocolate ice cream, there are TONS of recipes using coconut milk on-line. I don’t have any on my site yet. I hope I’ve answered your question. Let me know if I didn’t. Have a great day. -Kim
Wow that looks amazing! What’s that textured surface in the background? Is it a pan of some sort? I need to pick up some photo props because I don’t really have any!
Hi Lynn, nice to see another SoCal blogger. Thank you. The textured surface is a vintage sheet pan. My favorite places to find photo props are thrift stores, Target and Tuesday Morning. Thanks for stopping by. Have a great weekend!
Hi Kim- I really like the photographic lighting you did for your ice cream- it really brings out the color of the blueberry ice cream- plus the recipe looks delicious, too!
Hi Fran. Thanks! Yes, it was really good with the buttermilk. Have a great week! -Kim
We are big fans of homemade ice cream in my house, too! I tend to stick to chocolate but want to branch out this summer to fruit-based ice creams. I like the use of buttermilk and can’t wait to try out your recipe!
Thanks Lisa! Buttermilk has been the surprise ingredient at my house this Summer and I have put it in everything. Enjoy the recipe! -Kim
If not using vodka, should I substitute with equivalent in cream or other liquid?
What does the vodka add to the taste/texture?
Looks great! Making it today.
Hi Ric. The vodka helps with iciness and it gives a nice vanilla flavor. No, you don’t need to compensate with more liquid. I hope you enjoy. Will you let me know? -Kim
This is the one I am going to try first, I love blueberries and this is making my mouth water!
Hello again. I hope you like it. Actually, the strawberry was my favorite, but this one was really nice, too. Let me know what you think. -Kim
The colour of this ice cream is just so incredible! And I love the shots too. Wishing for a scoopful now.
Thalia, you’re right, the color was great! I was so pleased when it was churning. 🙂 Thanks for your nice compliments. -Kim
This sounds amazing! Love the buttermilk touch – I can only imagine how much flavor it adds to the ice cream. So gorgeous!
Alexandra, Thanks for the kind words. I’m having a buttermilk obsession this year! I love the tangy flavor it adds. -Kim
The good news is that if you top it with some crushed graham crackers, it can actually taste and look like a pie. Such a gorgeous color! And the texture looks just right, well done!
Thanks for the suggestion Oana! -Kim