Skip to content
Last Day To Save 40% On Select Salts & Vanilla Extracts | Free Shipping On Orders Over $59
Last Day To Save 40% On Select Salts & Vanilla Extracts | Free Shipping On Orders Over $59

Test Kitchen Approved

No-Churn Buttermilk Vanilla Ice Cream

0.0 star rating Write a review

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

Top with fresh fruit, such as strawberries, peaches, mango, or pineapple. 

Recipe Notes

*A splash of alcohol lowers the freezing point, resulting in less ice crystal formation and smoother, easier-to-scoop ice cream.

**Freezing time will vary depending on size and material of container (in testing, a 9x13 enameled cast iron dish performed best), temperature of freezer, etc.

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

    Save 40% on 8 fl. oz. vanilla extracts when you use the discount code SWEETSALTY at checkout*. Tahitian extract pairs particularly well with fruit-...

    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.