Honey Buttermilk Ice Cream With Fruit Salsa – a delicious recipe with powdered gelatin, low-fat, honey, buttermilk, pineapple, mango. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bloom gelatin in 1/4 cup cold water for 5 mins.
2
Meanwhile, bring evaporated milk to a boil. Remove from heat and stir in honey. Let cool slightly then add bloomed gelatin. Let cool to room temperature.
3
Beat evaporated milk mixture until light and frothy. Gradually beat in buttermilk until combined. Transfer to a 2 quart metal container, cover tightly with foil and freeze for 3 hours or overnight.
4
Transfer frozen ice cream to a mixer and beat until smooth. Return to container, cover and freeze for 3 hours, or until firm. Alternatively, churn in an ice cream maker according to manufacturer's instructions.
5
Meanwhile, to make fruit salsa, combine all fruit in a large bowl. Serve with ice cream.
880
kcal
Calories
80
g
Fat
43
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tsp powdered gelatin, 1 2/3 cups low-fat evaporated milk, 1/2 cup honey, 1 2/3 cups buttermilk, whisked until frothy, and more.
Yes, Honey Buttermilk Ice Cream With Fruit Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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