Plum Lemon Buttermilk Ice Cream

This plum lemon buttermilk ice cream is a relatively low fat ice cream (emphasis on "relatively" and keep in mind the industry serving size 😉) that still packs complimentary flavors together for a rewarding and cooling summer treat.

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Buttermilk, lemons and plums on a countertop.
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A loaf pan with plum lemon buttermilk ice cream in it. Plums and lemons on the side.
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Two small silver dishes with ice cream and teaspoons.

Plum Lemon Buttermilk Ice Cream

  • Prep Time: 20 m
  • Cook Time: 1 h 15 m
  • Freeze Time: 2 h
  • Total Time: 3 h 35 m
  • Servings:


  • 1 cup heavy cream
  • 1 cup buttermilk
  • ½ cup sugar
  • 1 lemon zest and juice
  • cups diced plums
  • 2 tablespoons sugar


  1. Combine the heavy cream, buttermilk, ½ cup of sugar, and lemon juice in a medium saucepan. Simmer until the sugar has dissolved. Add the lemon zest and chill for at least 4 hours.
  2. Place the plums and 2 tablespoons of sugar in a small saucepan. Cook over low heat, bringing the mixture to a boil slowly. Stir to dissolve the sugar. Once boiling, reduce the heat and simmer for 5 minutes until the plums start to soften and are tender but not mushy. Remove the saucepan from the heat and let the plums come to room temperature. Refrigerate until you are ready to use.
  3. When the buttermilk mixture has completely cooled, pour it into an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
  4. Add the plum mixture to the soft churned ice cream. You can stir the plum mixture into the buttermilk ice cream, or let your ice cream maker churn for just a few more cycles to mix it in.

  5. Serve soft serve style or transfer to a container and freeze for at least 2 hours for a harder, scoopable texture.
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Comments (8)Post a Reply

  1. 5 stars
    Thank you for these amazing recipes ! Working full time these recipes help make a meal quick and efficient and delish (family approves dishes I have served . Thank you for your dedication to the home cook

  2. Thanks for the plum ice cream recipe. The directions don’t state when to add the cooled plum mixture to the ice cream maker. Is it with the buttermilk/cream mixture or at the end. Looking at your photo, it seems probably at the end as the fruit mix seems to be swirled! Thanks in advance for your response….

    1. Hi Gail. No, the plums are not cooked in water. Dice the plums and put them right into the saucepan with the sugar. They will release their juices and you’ll end up with a plum compote of sorts that you stir into the buttermilk ice cream.

  3. 5 stars
    This is delicious, even without the plum sauce that I swirled in. The recipe is easily doubled, which I did, and will definitely make it again. It would be fabulous with strawberry jam, or raspberry jam swirled in. The lemon makes it universal. I did not miss the vanilla typically used to make ice cream.

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