Rolo Buttermilk Ice Cream

Rolo Buttermilk Ice Cream. Yep you read that right. Chunks of Rolo candies nestled in creamy buttermilk ice cream…so darn good! If you’ve never tried buttermilk ice cream, add it to your list of must-makes because it is soooooo delicious and creamy.

About 2 weeks ago, I had this crazy idea for this ice cream recipe.  I have had Rolo’s on the brain lately, I guess.  I have always loved them…the hard chocolate shell that gives way to the perfect caramel center. This Rolo ice cream recipe really hit the mark!

I had a jug of buttermilk that needed to be made into something when I saw this recipe on Smitten Kitchen  for Buttermilk Ice Cream.  I’d never had Buttermilk Ice Cream before, but what the heck.  I needed to use it up and this was a perfectly simple recipe.  Well, almost perfect.  If you go back 6 sentences, you’ll see that I have Rolo’s on the brain….so I decided to add chopped up Rolo’s to the mix.  I also had a small amount of mini chocolate chips hanging around (thanks to a teenager) so I tossed them in as well.  The results….WOW!  Really, wow!  Who knew that Buttermilk Ice Cream would taste that great, or the slight crunch of frozen Rolo chunks would be a welcomed addition to ice cream?  Not I, but I am a changed woman.

Ingredients You’ll Need

• Heavy cream
• Granulated sugar
• Egg yolks
• Buttermilk
• Vanilla extract
• Kosher salt
• Rolo candies
• Mini chocolate chips, optional but why not, right?

How to make buttermilk ice cream

In a large heavy saucepan, combine the heavy cream and sugar, bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks together until light colored. Remove the cream mixture from the heat and drizzle a small amount, slowly into the egg yolks and whisk constantly.  Continue to drizzle small amounts into the egg yolks to warm them, whisking constantly.  Pour the egg mixture into the remaining cream mixture and whisk to combine. Cook the cream and egg mixture over low heat until it is thick enough to coat the back of a spoon.  Cool slightly and then add the buttermilk, vanilla and salt.  Place the covered saucepan into the refrigerator to cool completely.

Per the ice cream makers manufacturers instructions, freeze the cream mixture.  Add the Rolos and chocolate chips just before the ice cream is in it’s final frozen state.  Remove from the ice cream maker and place in a container with a lid and freeze until solid.

Rolo Buttermilk Ice Cream

By Heather Scholten

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 2 hours hrs 25 minutes mins

Servings: 8 Servings

PRINT RECIPE SAVE RECIPE Go to Collections PIN RECIPE RATE RECIPE

Description

Easy Rolo Buttermilk Ice Cream that will cool you off on a hot summer day! Chopped Rolo candies and mini chocolate chips nestled in creamy buttermilk ice cream.

COOK MODEPrevent your screen from going dark

Ingredients

  

0.5x1x2x3x

• 2 cups heavy cream
• 1 ¼ cups white sugar
• 8 large egg yolks
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• Pinch of Kosher salt
• 16 Rolo caramel candies coarsely chopped (from 2 – 1.7oz packages)
• ¼ cup mini chocolate chips

Get ingredients with

Instructions

• In a large heavy saucepan, combine the heavy cream and sugar, bring to a simmer over medium heat.
• In a medium bowl, whisk the egg yolks together until light colored.
• Remove the cream mixture from the heat and drizzle a small amount, slowly into the egg yolks and whisk constantly.  Continue to drizzle small amounts into the egg yolks to warm them, whisking constantly.  Pour the egg mixture into the remaining cream mixture and whisk to combine.
• Cook the cream and egg mixture over low heat until it is thick enough to coat the back of a spoon.  Cool slightly and then add the buttermilk, vanilla and salt.  Place the covered saucepan into the refrigerator to cool completely.
• Per the ice cream makers manufacturer’s instructions, freeze the cream mixture.  Add the Rolos and chocolate chips just before the ice cream is in it’s final frozen state.  Remove from the ice cream maker and place in a container with a lid and freeze until solid.

Equipment & Special Ingredients

• 1 Ice Cream Maker

Share your creations! I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

More Sweet Treats We Love!

• Spicy Mexican Coffee Gelée
• Strawberry Cupcakes
• Soft Snickerdoodles
• Coconut Water & Blackberry Gelatin

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.