Strawberry Buttermilk Frozen Dessert Recipes

STRAWBERRY-BUTTERMILK FROZEN DESSERT

Strawberry-Buttermilk Frozen Dessert image

THREE ingredients! So simple, so quick, pity you need to freeze it before eating! This came from a South African magazine probably 2 decades ago, name of mag long forgotten. I copied it and have made it many times. Use any other preserves or jam, but strawberry is really nice.

Provided by Zurie

Categories Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 cups buttermilk
1 cup strawberry jam
1 teaspoon vanilla

Steps:

Stir together the buttermilk, jam/preserves, and vanilla until mixed.
Pour into a suitable freezer container, and freeze until firm, perhaps overnight.
Cut up the frozen mixture, place in mixing bowl, and whip with electrix mixer until fluffy.
Return to freezer container, cover, and freeze until firm.
Serve scoops in pretty bowls with fresh strawberries and mint leaves.
(Try other preserves or jam as well).

Nutrition Facts : Calories 357.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.9, Sodium 163.9, Carbohydrate 81.8, Fiber 1.2, Sugar 59.4, Protein 4.5

ROASTED STRAWBERRY-BUTTERMILK SHERBET

Roasted Strawberry-Buttermilk Sherbet image

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Provided by Susan Spungen

Categories Dessert Frozen Dessert Strawberry Summer Healthy Sour Cream Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 cups strawberries (about 1 pound), hulled, halved or quartered if large
1 cup sugar
1/2 vanilla bean, split lengthwise
1 1/2 cups buttermilk
1/3 cup sour cream
Pinch of kosher salt
Special Equipment
An ice cream maker

Steps:

Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

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