No-Churn Buttermilk Vanilla Ice Cream Recipe
Active Prep: 10 min
- 2 cups heavy whipping cream, divided
- 1 cup buttermilk
- 1 (14 oz.) can sweetened condensed milk
- 2 tsp. Pure Tahitian Vanilla Extract
- 1/4 tsp. Kosher Salt
- 1/4 tsp. rum (optional)*
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*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.
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.
Top with fresh fruit, such as strawberries, peaches, mango, or pineapple.
Michael Kimball, Savory Spice Test Kitchen