Recently, I found myself with several cartons of buttermilk in the fridge that needed to be used, but I wasn’t super keen on anything flour based. Couple that with trying to convince myself that our Ice cream machine mishaps was just user error (it’s not, the machine sucks), I decided Ice cream was the way to go. This Ice cream is reminiscent of cheesecake due to the tang from the buttermilk and the addition of lemon. I love that its an egg free ice cream as it really allows the flavours to shine without the addition of yolks. If you don’t have an Ice cream machine you can find a tutorial here on how to freeze your Ice cream without one.