Oxmoor House
Hands-on Time
9 Mins
Total Time
1 Hour 39 Mins
18 servings (serving size: 1/2 cup)

Dress up scoops of tangy buttermilk ice cream with in-season berries, sliced stone fruit, or lemon rind strips. Waffle bowls make a fun way to serve dessert, too.

How to Make It

Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into the 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.

Ratings & Reviews

PiperGrin's Review

June 13, 2012
This is my first time reviewing a recipe online. That should speak volumes, as the Lemon Buttermilk Ice Cream is deserving of a rave review! I make a lot of rich vanilla ice cream or peach ice cream, but this has just the right amount of refreshing balance of zing and creaminess. Thanks for a staple!

GrandmaKY's Review

July 30, 2013
After reading all the glowing reviews for this ice cream I had to try it. I didn't have lemons but I had limes so I gave it a try.....WOW I totally agree this is the BEST and so EASY. I plan on making this (with lemons!) for a dinner party I am planning for next week. I am going to add the limoncello and use the ice cream to top a mixed berry cobbler. I also have a Cuisinart ice cream maker and had to cut the ingredients in half to try. This is definitely a keeper

Cyradia's Review

May 16, 2012
This recipe was amazingly and surprisingly good. The combination didn't sound very appealing to me, but the other reviewers made me gamble on it. I'm glad I did. The buttermilk/lemon combination is very well balanced...very refreshing, and creamy despite being low fat. If you like tart and you're going to serve this with fresh ripe berries (which I strongly recommend) you might go a little lighter on the sugar. I spiked mine with limoncello to make it easy to scoop after refreeze.

GayleR's Review

December 18, 2011
Easy, different, and very good. I used Meyer lemon juice as recommended by realfoodgirl.

noelle71's Review

April 20, 2013

smd1212's Review

June 05, 2014
Amazing flavor, tart, tangy, not too sweet. Like other reviewers, I had to halve this recipe to fit in my ice cream maker attachment to my Kitchen Aid stand mixer. I had all the ingredients except whole milk on hand, so I used our local dairy's low fat milk (2.5%) and after 3 hours in the freezer, it had a nice consistency, not as creamy as whole milk ice cream would be, but that flavor! I will make again with whole milk, this is definitely a keeper, and so easy!

GailHahs4's Review

August 30, 2011
Delicious and refreshing. We serve this a lot during the summer at our BBQ's. We didn't change a thing. We love the combination of tart lemon flavor with the creamy buttermilk. DELICIOUS!,

heyheyyourself's Review

April 22, 2013

lisacaroline's Review

May 26, 2012
Surprisingly, the whole family loved this. It's really tart b/c of the buttermilk/citrus combo, but both my kids gobbled it up. I grilled a few peach halves & cut those up & threw them in when serving, which I really think added some sweetness to cut the tartness. Next time I will add some fresh mint leaves as well.

MStPierre's Review

April 14, 2014
If I could give this recipe 6 stars I would. The ice cream was creamy, tart, sweet, and refreshing. It was an absolute hit at my "April Sours" themed Supper Club. Best of all, it was SO easy to prepare! The only issue I had is that the recipe as printed is too much for my Cuisinart countertop ice cream machine.