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    Home » Other

    Blueberry Buttermilk Ice Cream with Shortbread Crumble

    Published: Mar 5, 2021 · Last Modified: Apr 5, 2022

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    Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

    Jump to Recipe

    March is here and I have a full-blown case of spring fever. Wyoming has been teasing us with a few nice days here and there and I am so ready to enjoy some bright spring flavors. Blueberry and lemon are a classic flavor combo that will never get old. This recipe was born out of a need to use up some buttermilk (hello buttermilk biscuits) and a love for ice cream (obviously). It's tangy, not too sweet, and perfectly refreshing.

    blueberry buttermilk ice cream ingredients

    Since this recipe uses half buttermilk, it doesn't have the same texture as a typical ice cream. It's more like a cross between a frozen yogurt and a sorbet with ribbons of blueberry jam and crunch from the shortbread cookies. I like to use wild blueberries for ice cream because they're tiny so you're not biting into a huge frozen blueberry. Plus, you know how I feel about wild foods. Yes, those are regular, fresh blueberries in the picture. But they were so pretty I couldn't help but use them.

    shortbread cookies on plate and jam in background

    One trick I always like to use for ice cream is to add a liqueur of some type. Alcohol doesn't freeze so adding a little bit helps keep your ice cream from forming large ice crystals. This is especially helpful when you're working with something like buttermilk that doesn't have as much fat as whipping cream. Blackberry brandy works great for this recipe because of the flavor profile and color. Next time you have some leftover buttermilk, whip out your ice cream maker and try something different!

    scoop of blueberry buttermilk ice cream in loaf pan.
    scoop of blueberry buttermilk ice cream with cookie crumbs
    scoop of blueberry buttermilk ice cream in loaf pan.

    Blueberry Buttermilk Ice Cream with Shortbread Crumble

    Peak to Plate - Annie Weisz - peaktoplate.com
    Have some leftover buttermilk from another recipe? Don't toss it! Grab a few more ingredients and make this delicious sweet-tart ice cream instead.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Freezing Time 4 hrs
    Total Time 4 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 334 kcal
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    Equipment

    • Ice Cream Maker

    Ingredients
      

    Ice Cream:

    • 1 ½ cups buttermilk
    • 1 ½ cups heavy whipping cream
    • ¼ cup honey
    • ¼ cup sugar
    • ¼ cup wild blueberry jam
    • 2 lemons, zested and juiced
    • 1 teaspoon vanilla extract
    • 1 tablespoon blackberry brandy (or other liqueur)

    Mix-Ins:

    • ⅓ cup wild blueberry jam
    • 5 shortbread cookies, crushed
    • ⅓ cup frozen wild blueberries

    Instructions
     

    • Combine whipping cream, honey, sugar, and blueberry jam in a medium saucepan. Heat just until sugar dissolves, whisking frequently. Transfer to a glass bowl. Refrigerate until cold, about 2 hours.
    • To cream mixture, add buttermilk, lemon zest and juice, vanilla, and blackberry brandy. Whisk until well-combined.
    • Follow ice cream maker instructions for making ice cream. Mine takes about 20 minutes to churn.
    • Once ice cream is almost finished churning, heat blueberry jam just enough to make it easier to work with.
    • Add ⅓ of ice cream to a loaf pan or other dish, drizzle ⅓ of blueberry jam over the ice cream and swirl it in with a table knife. Top with ½ of frozen blueberries and ⅓ of crushed cookies. Repeat twice but only top with jam and cookie crumbs on the final layer. You will have 3 layers of ice cream total. Cover and freeze until solid, about 4 hours. Serve and enjoy!

    Nutrition

    Calories: 334kcalCarbohydrates: 37gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 106mgPotassium: 168mgFiber: 1gSugar: 26gVitamin A: 745IUVitamin C: 17mgCalcium: 96mgIron: 1mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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