Best ice cream ever. {Blueberry-buttermilk ice cream recipe.} (egg-free)

Best. Ice cream. Ever. Blueberry-buttermilk ice cream recipe. [Clean]

Best. Ice cream. Ever. Blueberry-buttermilk ice cream recipe. [Clean]

Best. Ice cream. Ever. Blueberry-buttermilk ice cream recipe. [Clean]

Best. Ice cream. Ever. Blueberry-buttermilk ice cream recipe. [Clean]

The day we went blueberry picking ended with mugs of perhaps the best ice cream of my life, eaten in the cool of the evening.

And yes, I know. I told you that the cherry-chocolate chunk ice cream was the best we'd ever tasted.

It was.

Until we made raspberry-ginger ice cream, which promptly became the best I'd ever had after the first bite.

And then we made this.

Sweet, fresh, and a just a touch sour, it was heavenly.

And yes. The best. Ice cream. Ever.

And since we make a few pounds of butter each week, we always have more buttermilk than we can use.

Sorry, chickens. No more buttermilk for you.

Note: this recipe works beautifully with purchased or homemade buttermilk. Making your own is easier than you can imagine though, using store bought as a starter if you don't happen to have a gallon of raw cream in your kitchen each week. Here's how.

Blueberry Buttermilk Ice Cream


For custard

2 C cream

1/2 C honey

1 tsp vanilla

1/4 tsp vanilla liquid stevia

1 C buttermilk

For blueberry compote

2 C blueberries

2 Tb water

1/3 C honey


Combine cream and 1/2 C honey in small saucepan.

Heat, stirring often, until nearly simmering.

Remove from heat.

Chill until thoroughly cold.

Meanwhile, make your compote. Combine blueberries, water, and 1/3 C honey in a saucepan. Heat gently until it begins to boil, stirring occasionally. Allow to simmer gently for 15 minutes.

Chill until completely cold.

When you are ready to churn your ice cream, remove custard from refrigerator and add vanilla, stevia, and buttermilk. Stir to combine and churn.

When ice cream is ready transfer to a shallow dish, carefully layering with chilled blueberry compote.

Place in freezer and allow to set for 1-2 hours.

Holy yum.


15 thoughts on “Best ice cream ever. {Blueberry-buttermilk ice cream recipe.} (egg-free)

  1. Rachel Wolf says:

    I almost included a dairy free version,  but since it was more of a stretch ingredients-wise I wanted to test it first. I was thinking of subbing the buttermilk for coconut yogurt and the cream for coconut or homemade almond-coconut milk, made extra thick. I think that would work!

  2. summer says:

    Oh my goodness! I have a teapot with that same adorable pattern on it! Do you know what the pattern is? I fell in love with the teapot at a antique market but didn’t buy it right away because of the price. I came back the following month and it was still there with a lower price tag. I bought it right up. I love it! And btw, the ice cream recipe looks divine too!

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