Buttermilk Peach Ice Cream Recipe
Buttermilk Peach Ice Cream Recipe photo by Taste of Home
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Buttermilk Peach Ice Cream Recipe

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My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
TOTAL TIME: Prep: 15 min. + chilling Process: 30 min./batch + freezing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 30 min./batch + freezing
MAKES: 16 servings


  • 2 pounds ripe peaches (about 7 medium), peeled and quartered
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2 cups buttermilk
  • 1 cup heavy whipping cream

Nutritional Facts

1/2 cup: 137 calories, 6g fat (4g saturated fat), 22mg cholesterol, 75mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended.
  2. In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
  3. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving. Yield: 2 quarts.
Originally published as Buttermilk Peach Ice Cream in Taste of Home June/July 2015

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