Raspberry Buttermilk Ice Cream Recipe

Raspberry Buttermilk Ice Cream Recipe

  • 1 cup (250 mL) fresh raspberries, or frozen, drained of syrup
  • 1 cup (250 mL) buttermilk
  • ¾ cup (175 mL) Simple Syrup
  • 1 large ripe banana, sliced
  1. In a food processor or blender, purée raspberries, buttermilk, syrup and banana until smooth. Transfer to a bowl. Cover and refrigerate until completely cold or overnight.
  2. Stir fruit mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.