Lemon-Buttermilk Ice Cream

Lemon-Buttermilk Ice Cream
Dress up scoops of tangy buttermilk ice cream with in-season berries, sliced stone fruit, or lemon rind strips. Waffle bowls make a fun way to serve dessert, too.
  • Total Time:
  • Yield: 18 servings (serving size: 1/2 cup)


  • 1 1/2 cups sugar
  • 1 cup fresh lemon juice (about 10 lemons)
  • 2 cups half-and-half
  • 2 cups whole milk
  • 2 cups fat-free buttermilk


  1. Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.

Nutrition Information

  • Calories per serving: 130
  • Caloriesfromfat per serving: 25%
  • Fat per serving: 3.6g
  • Saturated fat per serving: 2.3g
  • Monounsaturated fat per serving: 1.2g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 2.8g
  • Carbohydrate per serving: 21.4g
  • Fiber per serving: 0.1g
  • Cholesterol per serving: 18mg
  • Iron per serving: 0.0mg
  • Sodium per serving: 54mg
  • Calcium per serving: 93mg