One Of Dolly Parton's Favorite Ice Cream Flavors Gives This Classic A Southern-Style Upgrade

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Dolly Parton inspired so much of the world — the food world included. She made an entire line of Dolly Parton baking mixes with Duncan Hines, and wrote several cookbooks, including the one she wrote with her sister: "Good Lookin' Cookin'." When Jeni Britton Bauer, of Jeni's Ice Cream, found out that Dolly Parton was not only a fan, but that her favorite flavor was the Strawberry Buttermilk, she too became inspired. Jeni's created a Strawberry Pretzel Pie ice cream flavor that came with Parton's seal of approval, and it was a hit. 

Combining all the classic flavors of the Southern classic dessert, the Strawberry Pretzel Pie ice cream from Jeni's featured a mixture of rich cream cheese, tart and sweet strawberry, and salty pretzel streusel pieces. With proceeds benefiting Parton's book gifting program, The Imagination Library, Jeni's did an initial run of 10,000 pints that quickly sold out. The second run of the treat was no different. If you want the flavor today, however, you'll have to make your own version at home, or make a strawberry pretzel pie and scoop ice cream on top.

Thankfully, Parton's favorite Jeni's ice cream flavor — the one that inspired the Strawberry Pretzel Pie flavor in the first place — is still widely available. Made with strawberries and buttermilk, it's clear both Parton and buttermilk "make it all better." While you may only understand the reference to the Parton part of that comment, don't worry. There's an explanation for the buttermilk part.

Buttermilk is a secret addition to so many things, but your mind may go straight to biscuits. Why wouldn't it? Buttermilk biscuits are a staple in the South. Thicker than heavy cream, buttermilk elevates the richness of the biscuits and adds a tangy zest with its flavor and texture alone. But it is the acidity in the buttermilk that really makes Southern biscuits shine. It acts as a leavening agent, chemically reacting with the baking soda, baking powder, and strands of gluten — leaving behind a moist, bouncy texture and a poofy presence. 

Buttermilk brings equal delightfulness to sweet and savory recipes. Beyond baked goods, the acid in buttermilk also helps break down the proteins in meat, creating a more tender, juicier quality. This is where another Southern delicacy, fried chicken, enjoys a buttermilk upgrade. It makes a great dredge for the classic dish — whether you're making a batter or crumb coating. It reacts the same way when it's used as a brine, for instance, with a whole chicken or pork loin. Buttermilk's chemical makeup also works as a great emulsifier in sauces and dressings. 

Just think about how great buttermilk ranch is. It pairs perfectly with fried chicken or buttermilk ranch potato salad — an iteration of another Southern staple. With so many possibilities, it's time to get experimenting with buttermilk in the kitchen. Dolly Parton would want it that way!