Low Fat Lemon Buttermilk Ice Cream
Lemon Buttermilk Ice Cream — five simple ingredients never tasted so good! Combining fresh lemon juice with sugar adds just enough citrus flavor without making the dessert too tart. The recipe uses fat-free buttermilk mixed with whole milk to get a creamy texture, without all the added fat. Though this frozen treat is kid-friendly, the hardest part is waiting the hour for it to freeze.
Servings: 18
Calories: 130kcal
Dress up scoops of tangy buttermilk ice cream with in-season berries, sliced stone fruit, or lemon rind strips.
Ingredients
- 1.5 cups Splenda Sugar Blend (or granulated sugar)
- 1 cup fresh lemon juice (about 10 lemons)
- 2 cups half and half (you can use Fat Free)
- 2 cups whole milk
- 2 cups buttermilk (reduced calorie)
Instructions
- Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves.
- Add the three dairy milks and stir thoroughly.
- Pour mixture into your ice cream freezer, and freeze according to your machine's instructions.
- Transfer to a freezer-safe container, and freeze at least 1 hour, but preferably 3 hours.
Spa Index Kitchen Notes
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Nutrition
Serving: 0.5 cup | Calories: 130 kcal (7%) | Carbohydrates: 21 g (7%) | Protein: 3 g (6%) | Fat: 3.6 g (6%) | Saturated Fat: 2.3 g (14%) | Cholesterol: 18 mg (6%) | Sodium: 54 mg (2%)
“This is nice, dear. Not make it twice nice, but nice just the same.”
“Why not, Nana?”
“Oh because it doesn’t taste like farm fresh buttermilk. No buttermilk these days does, more’s the pity.”
“But if you had this with your own farm buttermilk would you like it?”
“Oh yes indeed!”