Strawberry-Buttermilk Ice Cream

Strawberry extract enhances the flavor of this recipe, but it can be omitted.


11 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 9 %
Fat 0.9 g
Satfat 0.5 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2.1 g
Carbohydrate 19.7 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 24 mg
Calcium 62 mg


2 1/4 cups strawberries
1/2 cup sugar
1/4 cup thawed orange juice concentrate, undiluted
2 teaspoons vanilla extract
1 teaspoon strawberry extract (optional)
1 large ripe banana
2 cups low-fat buttermilk
Orange rind strips (optional)


Place first 6 ingredients in a food processor; process until smooth. Combine strawberry mixture and buttermilk in freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with orange rind strips, if desired.


June 1998
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