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Strawberry-Buttermilk Ice Cream

Strawberry-Buttermilk Ice Cream

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

Cooking Light JUNE 1998

  • Yield: 11 servings (serving size: 1/2 cup)


  • 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.

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

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Strawberry-Buttermilk Ice Cream Recipe