Strawberry Buttermilk Sherbet

Is it Spring yet?

I’m eager for warm, sunny days and fields of green, fragrant grass. I’m also eager for days when I can cool down with this Strawberry Buttermilk Sherbet.

Strawberry Buttermilk Sherbet

It may have been a bit chilly outside when I made this sweet and tangy frozen treat, but it was a clear day, the sun was out and if I sat in it’s rays by my window I could feel a little warmth.

So that’s what I did.

Strawberry Buttermilk Sherbet

This Strawberry Buttermilk Sherbet couldn’t be any easier to make. I just tossed some fresh strawberries and sugar into a blender and processed them until the sugar was dissolved. Then I poured in the buttermilk, a dash of vanilla and let it blend until it turned a gorgeous pale pink.

The combination of the tangy, nutrient rich buttermilk, with the sweet strawberries is a delicious and refreshing treat. Make sure to use  a whole buttermilk, so it gives it that creamy texture.

Strawberry Buttermilk Sherbet

You’ll want to place your blender in the fridge for about an hour to bring the temperature back down.

Then you can process it in your ice cream maker according to it’s instructions. I poured mine into a parchment lined loaf pan, covered it and froze it for a few more hours to get my desired consistency.

Strawberry Buttermilk Sherbet

And trust me, I definitely desired it.  Make sure you put this tasty treat on your to-do list, it’s delicious!


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Scoops of Strawberry Buttermilk Sherbet on a marble surface
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Strawberry Buttermilk Sherbet

Strawberry Buttermilk Sherbet is sweet and creamy! Not to mention easy to make!
Prep Time1 hr 5 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 144 kcal
Author: Shawn


  • 2 cups strawberries, chopped
  • 1/3 cup sugar
  • 1 1/2 cups buttermilk
  • vanilla extract
  • 1 tbsp lemon juice


  • Combine berries and sugar in a blender; process until smooth and sugar has dissolved (about 1 minute).
  • Add the buttermilk and dash of vanilla, process until well blended. Add the lemon juice and pulse to mix.
  • Chill in fridge for about 1 hour. Pour into freezer can of an ice-cream maker, process according to manufacturer's instructions.
  • Serve immediately or place covered in freezer until desired consistency is reached (I like mine after about 3 hours). Enjoy!
recipe adapted from Cooking Light Magazine May 2012 issue


Calories: 144kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 95mg | Potassium: 232mg | Fiber: 1g | Sugar: 25g | Vitamin A: 149IU | Vitamin C: 44mg | Calcium: 115mg | Iron: 1mg
Keywords: buttermilk, sherbet, strawberry
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

disclaimer: This post is sponsored by the Arizona Milk Producers, reminding you to get your 3 daily doses of dairy! All thoughts and opinions are 100% my own. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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