Desserts & Baking

Blueberry-and-buttermilk ice cream

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4 to 6
5 minutes, plus 2 1⁄2 hours' freezing time
5 minutes

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  • 340 g frozen blueberries
  • 1 1⁄2 cups buttermilk
  • 4 gelatine leaves, soaked in water
  • 1⁄4 cup maple syrup
  • 1 t lemon juice
  • Salt, a pinch
  • 1 cup cream
  1. Place the blueberries in a saucepan over a medium heat and cook until just soft and the juices are released.
  2. Heat 1⁄2 cup buttermilk in a saucepan over a medium heat. Remove from the heat and whisk in the gelatine until dissolved.
  3. Add the remaining ingredients and place into a food processor. Blend until smooth and well combined. Spoon into a loaf tin and freeze.
  4. Discover more ice-cream recipes here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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