By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 1
1182 cal · 45 min
Buttermilk Ice Cream
Recipe GLPR40b1e09dafdbf0
A tangy, creamy ice cream made with buttermilk and cream cheese. The mixture is cooked with a cornstarch slurry for a silky texture, then churned in an ice cream maker and frozen until firm. This dessert offers a bright, slightly sour flavor balanced with sweetness.
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Ingredients
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
2 ounces cream cheese, softened
1/8 teaspoon fine sea salt
1/2 cup heavy whipping cream
1/3 cup granulated sugar
1 tablespoon corn syrup
1 1/4 cups buttermilk
Directions
In a small bowl, whisk together 2 tablespoons of heavy whipping cream and cornstarch until smooth, creating a slurry with no lumps. Set aside.
In a medium bowl, beat the softened cream cheese and fine sea salt together until completely smooth and creamy.
In a large saucepan, whisk together the remaining 1/2 cup heavy whipping cream, granulated sugar, and corn syrup. Place over medium heat and bring to a boil, stirring occasionally.
Once boiling, maintain the boil for 4 minutes while stirring gently.
Remove the saucepan from heat. Slowly pour the cornstarch slurry into the hot cream mixture while whisking constantly to avoid lumps. Continue whisking until the mixture thickens slightly, about 30 seconds.
Gradually add the hot cream mixture to the cream cheese in the medium bowl while beating constantly until the two are fully combined and smooth.
Stir the buttermilk into the mixture until evenly incorporated.
Transfer the mixture to a 1-gallon freezer bag and seal tightly. Submerge the sealed bag in a bowl of ice water and allow to chill for about 30 minutes, or until the mixture is cold to the touch.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until the texture resembles soft-serve ice cream.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
Comments
This recipe requires an ice cream maker, which the stated 45 minutes ignores—add two to four hours of churning and freezing to the real prep time. The ingredient list is straightforward and available at any Charlotte chain, keeping costs moderate around $1.50 per serving, but the single serving yield and equipment requirement make it impractical for weeknight cooking or family feeding. Buttermilk ice cream does not reheat and demands same-night consumption, and the fussy technique of tempering cream cheese and managing the churn means this is a project rather than a quick dessert. It rewards a weekend afternoon and yields a tangy, distinctive result, but budget accordingly for time and cleanup.
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