A sophisticated strawberry ice cream with a tart, acidic bite and nice depth of flavor. This low carb Strawberry Buttermilk Ice Cream, is ice cream at its best.
I could go on and on about how wonderful this strawberry buttermilk ice cream is. I could talk about how strawberry ice cream is my daughter’s absolute favorite ice cream flavor, but has never been my favorite. I could also tell you that this vanilla-loving girl has begun to appreciate out-side-the-box flavor combinations because of this amazing recipe! It was an absolute pleasure to test!
Just so you know, I’m not the only person on the planet who has made buttermilk ice cream. It’s been around f-o-r-e-v-e-r- and one can find recipes for it all over the internet. Maybe a reader or two remembers the Lemon Buttermilk Popsicle I made last month? They were really nice and I will definitely make them again when the weather turns hot.
The next buttermilk creation I share will be a blueberry buttermilk ice cream, which I have to say is pretty amaze-balls. But so far, I’d have to say that this strawberry buttermilk ice cream knocks me right down!
I know, some of you are shuddering at the thought of using buttermilk. I know, low carbers don’t buy any dairy product that isn’t full fat. Buttermilk is usually a “special purchase'” for use in biscuit or pancake recipes, which only call for portion of the carton. Poor buttermilk, it sits in the refrigerator *forgotten* until it spoils and you make your husband throw it away because you can’t even think about what it may look like inside with-out feeling ill.
I really like buttermilk in desserts. I love the tang or pucker it adds. It plays against the sweet of the strawberry, reminding me of a nice strawberry yogurt. The addition of balsamic vinegar rounds out the flavor and mellows out the pucker. Maybe I should say that it helps bridge the gap between the tang and the sweet. We know that strawberries, especially roasted strawberries, and balsamic vinegar have a thing going on – a special affinity for each other, right? It’s one of those weird gourmet co-mingling-flavor-things like prosciutto and melon or vanilla and lobster.
If you love the overly-sweet strawberry ice cream from the grocery store or local ice cream shop, then this strawberry buttermilk ice cream may be a bit of a surprise. It’s a bit more tart than sweet. When I said puckery, I meant it, but it is truly wonderful. I hope you’re brave enough to trust me, because it’s a real treat.
Do you have a favorite ice cream flavor or ice cream store?
Mine? Anything Gelato! I……mean…….anything! But, especially chocolate hazelnut.
Strawberry Buttermilk Ice Cream is 5 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
Low Carb Sugar Free Strawberry Buttermilk Ice Cream
Ingredients
Cooked Strawberry Puree
- 12 ounces strawberries tops removed
- 2 tablespoons lemon juice
- 1/4 cup erythritol
Strawberry Buttermilk Ice Cream
- 1 cup cooked strawberry puree
- 1 1/2 cups heavy cream
- 1 cup buttermilk
- 1/3 cup erythritol
- 2 tablespoons vanilla flavored vodka 1 ounce, optional helps with iciness
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon stevia glycerite
- 1 teaspoon balsamic vinegar reduction
- 1 pinch salt
Instructions
- To make the Strawberry Puree: Wash the berries and cut off the tops. Put the berries in a blender or food processor and blend until pureed. Put the puree in a smallish pot with the 1/4 cup of erythritol and 2 tablespoons of lemon juice, and place over medium heat until it begins to boil and foam. Turn down the heat and simmer until the mixture cooks down to 1 cup. This may take as long as an hour so make sure to stir the mixture about every 10-15 minutes so the strawberries don't burn on the bottom. Cool in the refrigerator.
- To make the Balsamic Vinegar Reduction: Pour 1/4 cup of balsamic vinegar into a small saucepan and simmer until it reduces by half. Let cool. 1 teaspoon will be used. The rest can be poured back into the vinegar bottle.
- To make the Ice Cream: Make sure all of the ingredients are cold. Add the cooled strawberry puree, heavy cream, buttermilk, erythritol, vodka, vanilla, stevia glycerite and salt in a blender and blend on the lowest speed until mixed. Turn the speed up to medium for just a few moments so the mixture can increase in volume. There should be about 4 cups.
- Follow the instructions for making ice cream on your ice cream maker. While the machine is running, add the balsamic vinegar. When the Buttermilk Strawberry Ice Cream reaches the consistency of soft serve ice cream, stop the machine and scoop the ice cream into an air tight, freezer proof container.
- Before serving, let the ice cream sit out on the counter for 20-30 minutes to soften.
Notes
Nutrition
Blueberry Buttermilk Ice Cream
I do not have an ice cream maker but would love to make this recipe. Is there a way to make it without the ice cream maker, maybe by simply freezing it in the freezer or something similar?
Hi Kelly. Refrigerate the mixture until it is cold. Then put it in the blender with about 1/8th-1/4 tsp xanthan gum. The xanthan gum will force it to fluff up and thicken a bit. Then freeze it. Don’t over-use the xanthan gum because I feel that it dulls flavor a bit. You will still need to let the ice cream sit out on the counter for a bit before trying to scoop. -Kim
Awesome – thank you!
A question before I make this: I have Stevia (both liquid and powdered extract), and I even have glycerin. I don’t know what Stevia glycerite is….do I have to purchase ANOTHER product? Or is there a sub for Stevia glycerite?
Hi Karen. The stevia and glycerine are combined in the stevia glycerite, so I’m sure that you can use what you have. Use the granular sweetener as written, then bump the sweetness with your stevia to taste. I use the stevia glycerite because it is concentrated is not bitter to my taste buds like liquid stevia is for me. Enjoy the recipe. -Kim
I made this ice cream this weekend and it is delicious. I am so happy to have found your site. Just wondering if I did not add the vodka would the ice cream stay softer?
Hi Juile, great question. The vodka actually helps a little with iciness. All sugar-free ice cream is rock hard. Some people use Allulose and say that it keeps ice cream softer, but it is 40 % less sweet than sugar and very expensive. You have to use a lot. I just put the ice cream in the microwave at medium power for several seconds (this depends on your microwave) or let it sit on the counter during dinner. I’m glad you liked the recipe. Have a nice week. -Kim
Thank you so much for responding!
I’m ashamed to say that I’ve never had strawberry buttermilk ice-cream! This recipe looks great though so hopefully that will change! Thanks for posting it, Kim!
So I wasn’t completely sold on the whole idea of buttermilk in ice cream, but I was just hard up enough for some good keto ice cream and have enough confidence in your recipes that I had to give it a try. Boy, am I glad I did! This.is.amazing! Even my husband, who isn’t too keen on keto desserts for the most part, gave it to enthusiastic thumbs up. I followed the recipe to the letter except when I guesstimated my puree was at about a cup, it turned out to be 3/4 of a cup. I toyed with the idea of adding a little water to it, but opted it to leave it as it was. It didn’t seem to matter when we tasted the finished product.
Thank you for another great recipe!
*two enthusiastic thumbs up!
I’m so glad you tried this recipe, Kathy. The balsamic vinegar gives just the right sophisticated flavor and the acid in the buttermilk is a nice compliment to the strawberries. It’s one of our favorites. I hope you try the blueberry version, too. It tastes like blueberry pie. Thanks for your nice comment. Enjoy your week. -Kim
I only have the confectioners Swerve. Would I still use the same quantity? Does this have a very good strawberry flavor……wondered if the vinegar would cover it up? Anxious to make it.
Great questions, Sue. If using already powdered sweetener, add at least 2 tbsp more or to your taste. This has a wonderful flavor. Strawberries and balsamic vinegar were made for each other. They enhance each other – as does the buttermilk. I think you will really like this sophisticated combination. -Kim
Made this ice cream today. It was delicious. I put a teensy bit too much reduced balsamic vinegar and was 3 tablespoons short on the whipping cream so I used yogurt to meet cream amount. The ice cream had a nice tang. I will definitely make this recipe again. The vodka really helped the ice cream stay soft in the freezer.
I L-O-V-E this recipe, Debbie. I’m so glad you like it, too. I appreciate you taking the time to let me know you tried it. Thank you. Enjoy your week. -Kim
OMG! I think ‘ll try this! Thanks for such beautiful photos! I love Strawberry Ice Cream!
Yum! Did you know that Strawberry ice cream is my favorite flavor? My kids would love this!
Thanks Cheryl. Strawberry is my daughter’s favorite, too! -Kim
Strawberry buttermilk ice-cream is what i searched for a long time! I’ll try it asap! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing post and nutrition facts, Kim!
Thank you so much, Jill. It’s a delicious recipe. I hope your followers enjoy it. Have a great day. -Kim
I’m dairy free as I tested sensitiv to whey and casein. I’m wondering if I could make this recipe and substitute coconut milk for cream and buttermilk? It sounds sooo good.
Hi Susan. Great question. You understand that it is not going to taste the same – it’s not going to have that great tart-sweet flavor. I have not tested this particular recipe with coconut milk. I would love to hear how it turns out or if the combination is a no go. Please let me know if you try it. BTW, we were dairy free for a few years because of my daughter who is on the Spectrum. Many of my earlier recipes, cakes, muffins, and entrees are dairy free. I’ll try to include more dairy-free recipes on the blog. I hope you have a wonderful day! -Kim
tHIS LOOKS SO GOOD. Do you know how many carbs per serving,? My son is doing keto and doing great. I would love to be able so surprise him with this if it fits his carb and sugar count.
Thanks
Nancy
Thank you, Nancy. The recipe is 5 net carbs per serving. The servings are a little smaller because of the fruit, but because the flavor is so wonderful, it’s more than satisfying. The recipe makes 8 servings so it’s about 1/3-1/2 a cup per serving. I hope he enjoys it! -Kim
I will definitely be trying this – once report cards are done -, but in the meantime, your expertise would be helpful: is it vital that the Stevia be in glycerite form? I have liquid and powder on hand, and would prefer not to buy yet another sweetener. Which brings me to my 2nd question, would xylitol do? Splenda? Swerve? You mentioned roasted strawberries in the preamble (I’m a big fan of roasting!), I’m guessing that since a purée is being made, roasting them wouldn’t hurt. Thoughts? I look forward to your reply.
Shannon, such great questions! Use what ever stevia brand you prefer and sweeten to taste. I LOVE xylitol and it will work, yes, as will Swerve (granulated). Swerve adds a fiber to sweeten it’s product to achieve 1:1 sweetening power as compared to sugar. Sometimes that fiber has a little different results in recipes that don’t test with it – just an FYI. I did not test the recipe with roasted strawberries, but if you do!, try to have about 1 cup of puree when done. It will just add more complex flavor. I’m excited to hear how it turns out with the roasted strawberries. Please write back and let me know how it goes. Thanks for your comment and questions. Have a great week. -Kim
Total admiration for your photography. Beautiful!
And I will definitely give the icecream making a go too. Thank you.
Thank you, Chris, you made my day! The ice cream is soooo good! I hope you enjoy it. -Kim
I made this a few days ago & it is amazing! About to make my 2nd batch ???? I didn’t use either the vodka or the stevia glycerine but it turned out awesome anyway. Thanks for the great recipe Kim, I’m looking forward to trying more of your recipes.
I’m so glad you like the recipe. It’s one of our favorites. Thanks for letting me know and for the kind comment. Have a wonderful weekend! -Kim
I made this last week and it is amazing! The texture is so good too! I did put the full amount of vodka in. I will definitely try the blueberry version next. Thank you! You’re recipes are truly amazing!
Lindsay, you definitely WIN for best comment of the day! Thank you so much – I needed this today. So happy you loved this recipe as much as I did and have enjoyed others, too. Have a wonderful week! -Kim
This is genius, the idea of putting the vanilla vodka in to help with the iciness makes me all warm and fuzzy! I don’t drink but I do have many flavored vodka’s! You never know who will pop over – even with the whipped cream or marshmallow vodka…yummm!
Hi, Meg! If you wanted to, you could even add a little more. I could taste it at 1/4 cup, but I think adding one more tablespoon wouldn’t effect the ice cream flavor. Flavored vodkas are great! -Kim
I have some overwrite strawberry sitting in my fridge as I read this. What a great suggestion to turn them into something delicious!
Thank you Erin! “Waste not, want not” as the saying goes, and why not turn it into dessert! ;) -Kim
Oh goodie! I’ve got everything on hand for this but the vanilla vodka. Just have to use unflavored vodka! Even have the fresh buttermilk!
Melanie- I’m so glad. I hope you like it. The only reason I bought vanilla flavored was because I hoped the taste of the vodka would be mellowed by the vanilla flavor and vanilla tastes good in almost any dessert. I’m sure the regular will work fine but you may want to add a little more vanilla to the ice cream? Let me know how you like it. Remember that it is tart. -Kim
What’s up with you vanilla people? (My wife is a vanilla person!) Good to know that you’re coming around. This is a beautiful concoction and has summer written all over it. Bravo!
Haha! Adam, it’s nice to know that I am in good company. Vanilla people are stead-fast and true! ;) Thanks for your kind compliment. -Kim