Triple Berry Buttermilk Ice Cream

What are some of the fondest memories of summer that you have as a kid? Is is riding you bike everyday? Laying on the grass and watching the clouds roll by? Endless playground sessions? Or maybe it is the road trips off to see relatives?

I remember the last days of school and the immediate sense of freedom in being able to choose how to spend my summer days. Well most of them. There was always those chore requirements to fulfill before heading outside to be left to my own devices.

Looking back I am not sure how my Mom was able to handle 4 kids for the whole summer. We went camping as a family and road our bikes down to the beach for early morning swimming lessons. Let’s just say, you just had to take the plunge off the dock and into the chilly lake water or else you would never make it through to the next level.

Rain or shine we would go for a 2 week time period. It was best if it rained as the lake seemed to be a few degrees warmer, but that could just be what we all told ourselves.

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We would come back to the campsite for lunch and then venture back to the beach for the afternoon. The later part of the day was spent treading back and forth from the lake to the beach, then back to the lake and repeat. This would occur all afternoon with stops in between to fuel up on snacks. Some of which would end up covered in sand due to little siblings and slippery fingers. For the most part, nothing a little water wouldn’t take care of.

The sun would set and the skies would dim as the we head back to the camper for supper and games. Those were the days of Summer or at least a part of it.

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I later took swimming lessons at my Grandparent’s place as they had moved where there was a pool in town. This set of Grandparents were a bit like nomads. They lived in so many places. It started early on in their marriage when my Grandpa was in the army and placed in many locations, but it seemed to be their life ever since.

At one time they owned a garage and motel, an acreage with a goat named Lucy, a house that had a pond that you had to go over a foot bridge to get to and an old house just down from the lumberyard (a source of activity), plus across from the bakery (any kids heaven).

It was never a dull moment and there was always something exciting happening.

The one constant was ice cream. No matter what, there was always ice cream. The freezer was stocked and my Grandpa would always want some, so if you stayed close enough you could have some as well no matter what time of day it was.

One time my parents left my little sister with them while they were away for a bit. They came back and she had gained so much weight. My Mom was in shock, “I don’t even recognize her! What have you been feeding her?”. Well it was ice cream and she loved it. Oh, Grandparents!

The love of ice cream is not lost on my own family and I wanted to make something that had the sophisticated buttermilk richness while maintaining the whimsy of the dessert. Everyone loves ice cream and fresh summer berries make it all the better.

I hope your Summer days are long, full of laughter and delicious ice cream.


Triple Berry Buttermilk Ice Cream

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12 servings

Triple Berry Buttermilk Ice Cream

Summer time calls for Summer Berries! Get your fill with this delicious creamy ice cream


  • 3/4 cup fresh strawberries, chopped
  • 3/4 cup fresh blueberries, slices in half
  • 3/4 cup fresh black berries, sliced in half or quartered
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 cups heavy cream
  • 1 tsp vanilla
  • 1 lemon, zested & juiced


  1. In a medium sized bowl combine the fresh berries with 1/4 cup of the sugar. Let sit at room temperature for 2 hours to macerate the berries.
  2. In a medium sauce pan over medium heat combine the remaining 3/4 cup sugar, buttermilk and heavy cream. Bring to a boil, reduce heat to low and simmer for approximately 10 minutes. Remove from heat and let sit until room temperature Mix in the vanilla and lemon juice and zest. Let mixture sit in the fridge for approximately 1 hour to chill.
  3. Place your already frozen ice cream bowl in the ice cream maker and start the machine. Pour in the chilled buttermilk mixture and let churn for approximately 25-30 minutes.
  4. Add in the berry mixture and continue to churn for the next 5-10 minutes.
  5. Turn off the ice cream maker and pour the contents in to a air tight container. Place in the freezer and let chill 2-3 hours or overnight prior to serving.


There is approximately 2 hour chill time & 2-3 hours minimum freeze time.

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