Craving desert, but with no eggs or milk and not enough strawberries to make a sorbet, I thought I might just have to be healthy tonight… Then I spotted a carton of buttermilk! I’ve also been meaning to try using sweetened condensed milk in an ice cream to make it extra creamy, so this seemed like the perfect opportunity.
It didn’t quite turn out how I thought it would taste, but that’s not necessarily a bad thing. Some interaction between the sweetened condensed milk and the buttermilk makes this a dead ringer for strawberry cheesecake. I might even try adding some graham crackers next time:-)
2 C buttermilk
1/2 C sweetened condensed milk
1 Tbs sugar
1/2 C strawberries diced2 Tbs sweetened condensed milk
Whisk the first 4 ingredients together and chill in the fridge for 30 minutes.
Dump it into an ice cream maker following the manufactures directions.
When the ice cream is done, swirl in 2 Tbs sweetened condensed milk. Serve soft or throw it in the freezer for 30 minutes to set up more like store bought ice cream.
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Wow sounds good for Spring. I cant wait to try it.
Buttermilk is a great idea. I put cream cheese in some eggless ice creams I’ve made and the texture comes out as if there were eggs. Plus the flavor of ice cream and cheese cake is awesome. I bet the strawberries were the perfect touch. Yum!
That looks good. I like the idea of using buttermilk in ice cream.
Ok I tried this last night and it was AMAZING! Both my husband and I were shocked at how great this tasted considering the lack of cream and eggs. I will keep this one in my ice cream recipe file for summertime.
Thanks Lori and Bri:-) Annie, glad you enjoyed it!
Talk about resourceful. Looks amazing. You had me at the “cheesecake…” YUM!