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A bowl of strawberry ice cream with a spoon rests on a plate, placed on a red and white checkered cloth.

Strawberry Buttermilk Ice Cream (no eggs)

This Strawberry Buttermilk Ice Cream is the ultimate summer scoop—tangy, sweet, and perfectly creamy without any eggs! The buttermilk gives it a unique zing, while a swirl of fresh strawberry purée adds fruity goodness. Easy to make in an ice cream maker, it’s a fun twist on traditional churned ice cream with no custard required.
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time and Refrigerate 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 8

Ingredients

  • 2 cups chopped strawberries
  • ¾ cup granulated sugar divided
  • 1 ½ cups buttermilk
  • 1 Tablespoon cornstarch
  • 1 ½ cups heavy cream
  • 2 Tablespoons light corn syrup
  • 4 Tablespoons cream cheese softened
  • ¼ teaspoon salt

Instructions

  • Mix the strawberries with ¼ cup sugar in a bowl. Let sit for about 15 minutes so the strawberries release their juices. Blend the strawberries in a blender or food processor.
  • Mix ¼ cup buttermilk with the cornstarch to make a slurry.
  • Combine the cream, remaining buttermilk and sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat. Stir in the cornstarch slurry and cook, whisking constantly, for 4 minutes.
  • Gradually whisk in the cream cheese and salt. Add the strawberry purée and stir to combine.
  • Cover and refrigerate the ice cream base until completely cold, at least 4 hours or overnight.
  • Once chilled, pour the ice cream base into your pre-frozen ice cream maker bowl (follow your model’s instructions). Churn for about 25 minutes, or until it reaches soft-serve consistency. If desired, add the additional sliced strawberries and churn for an additional 5 minutes.
  • Enjoy immediately as soft serve, or transfer to an airtight container. Press plastic wrap directly on the surface to prevent ice crystals, then cover and freeze until firm, 2 to 4 hours.

Equipment

Notes

  • To speed up the cooling process, pour into a zip top plastic bag or into a clean bowl and place into an ice bath. Whisk until cool and then place in the fridge for an hour.
  • For a smoother ice cream, puree all the strawberries. Remove from freezer 15 minutes before serving.