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Strawberry Ice Cream

2 c. buttermilk
1/2 c. strawberry jam or any jam
(raspberry, cherry or pineapple)

Stir buttermilk into jam. Pour into refrigerator tray; freeze. Firm. Cut up frozen mixture and place in chilled bowl. Whip until fluffy with electric mixer. Return to tray, cover and freeze firm (or freeze in ice cream freezer according to manufacturer's directions). Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves if desired. Makes about a quart.

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