Get In My Belly — July Is National Ice Cream Month

Photo: Hector Sanchez

by Brittani Parker-Berdeguez

Ladies and gentlemen, we’re smack dab in the middle of National Ice Cream Month. I couldn’t believe it, either; there’s actually a month dedicated to everyone’s guilty pleasure! As I type this, I feel my stomach rumbling and my taste buds growing restless. Since this is an exciting month, I’ll share with you a delicious recipe from that is sure to please even the pickiest of eaters. This recipe is for Buttermilk ice cream. 

What you’ll need:

  • 1 (8-oz.) package cream cheese, softened to room temperature 
  • 1 ½ cups half and half
  • ¾ cup sugar
  • ½ cup whole buttermilk
  • 1 ½ teaspoons vanilla bean paste (Vanilla Extract may be substituted)
  • 1/8 teaspoon salt


1. Process all ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

2. Pour mixture into freezer container of a 1 ½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)

3. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

If you want to be really adventurous, you can place a scoop or two between two big, soft chocolate chip cookies. Happy eatin’!

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