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Test Kitchen Approved

No-Churn Buttermilk Vanilla Ice Cream

No Churn Buttermilk Ice Cream

No-Churn Buttermilk Vanilla Ice Cream

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

8 servings

Prep Time

10 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Achieve smooth, scoopable ice cream with fruity and floral Tahitian vanilla and tangy buttermilk, all without a machine.

Serving Suggestions

Recipe Notes

Ingredients

2 cups heavy whipping cream, divided

1 cup buttermilk

1 (14 oz.) can sweetened condensed milk

2 tsp. rum (optional)*

¼ tsp. Kosher Salt

Savory Spice ingredients in this recipe

  • Pure Tahitian Vanilla Extract

    A fruity, floral flavored vanilla extract, which makes it the best vanilla to use with fruits or when baking or whipping up fruit-based desserts. T...

    View full details

Directions

Chill a large, shallow dish or container, such as a 9x13 casserole dish, in the freezer at least 1 hour prior to making ice cream. Whisk 1 cup heavy whipping cream in a medium bowl until you reach soft peaks. Combine remaining ingredients in a separate medium bowl. Gently fold whipped cream into buttermilk mixture until no lumps remain. Pour into pre-chilled container, cover, and freeze for 1 hour. Stir the semi-frozen ice cream with a whisk to recombine any cream that has risen to the top. If ice cream is still liquid at 1 hour**, check progress every 30 min. and complete stirring step once ice cream has reached a soft-serve consistency. Return to freezer, stirring again after another hour. Continue freezing until frozen solid, 2 to 4 additional hours.

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