Blueberry Buttermilk Ice Cream with Shortbread Crumble
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.
Servings: 8
Calories: 334kcal
Equipment
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: 334kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 106mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 745IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 1mg
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