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Creamy Homemade Honey Buttermilk Ice Cream (Egg-Free)

Tangy buttermilk, floral honey, and a super creamy churn—this egg-free homemade ice cream is easy, elegant, and the perfect pairing for warm pies or fresh fruit.
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Two scoops of honey buttermilk ice cream are served in a red glass bowl, wrapped in a tea towel with red details. In the background you can see the freezer container full of buttermilk ice cream glistening in the sunlight.
Prep Time:5 minutes
Cook Time:5 minutes
Churning and Freezing:4 minutes
Equipment
  • Ice Cream Maker - (If your model requires it, make sure to freeze the bowl 24 hours in advance!)
Ingredients
  • 420 ml cream - 1¾ cups
  • 80 g raw cane sugar - ⅓ cup
  • 65 g runny honey - 3 tbsp (optional: use raw honey for extra health benefits)
  • 300 ml buttermilk - 1¼ cups
Instructions
  • To a small pan, add cream and sugar. Stir over medium heat until the sugar is dissolved.
  • Add the honey to the sweet cream and whisk to fully dissolve the honey. Whisk in the buttermilk to combine.
  • Move the mix to the fridge until completely cool, if your machine requires it. Churn according to your machine’s instructions. Serve straight away as soft serve, or transfer to a freezer safe container and freeze for at least two hours (or until set).
Notes
  • No need to boil the cream and sugar. Just heat and stir to dissolve the sugar, so the mix cools down quicker afterwards.
  • Let the cream sugar mix cool down to below 42°C (108°F) first, if you prefer to keep the honey raw.
  • If the cream mix isn't super hot, you can add cold buttermilk straight from the fridge, to help cool down the mix quickly without curdling.
  • Thanks to the honey, it scoops like a dream, straight from the freezer!
  • Store in an airtight container in the freezer for up to two weeks.
Servings: 8
Calories: 257kcal
Author: Sarah | Grains & Greens Kitchen