We had hoped for a stronger strawberry flavor (and yes, I did add the strawberry extract).
Strawberry-Buttermilk Ice Cream
Strawberry extract enhances the flavor of this recipe, but it can be omitted.
Yield: 11 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 94
- Calories from fat: 9%
- Fat: 0.9g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 2.1g
- Carbohydrate: 19.7g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 24mg
- Calcium: 62mg
Ingredients
- 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)
Preparation
- 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.
Strawberry-Buttermilk Ice Cream Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, No-Cook
- CUISINE: American, Southern
- MAIN INGREDIENT: Dairy, Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor, Ice-Cream Maker
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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Strawberry-Buttermilk Sherbet
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Buttermilk Sorbet with Strawberries
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