Goat Cheese Blueberry Ice Cream

Tangy goat cheese adds texture and creaminess to this unique blueberry, egg-free ice cream sweetened with sugar and lavender honey for extra flavor.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 487 Calories

Ingredients

• 2 tablespoons water
• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon lavender honey
• 0.5 cup white sugar
• 2.5 cups fresh blueberries
• 0.5 cup soft goat cheese

Recipe Instructions

Step 1

Combine milk, sugar, and 1 tablespoon lavender honey in a small pot over medium-high heat. Bring to a boil and stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.

Step 2

Place goat cheese into a large bowl. Pour lukewarm milk mixture on top; stir until smooth. Mix in cream until incorporated. Refrigerate for 8 hours to overnight.

Step 3

Combine blueberries, water, and remaining 1 tablespoon lavender honey in a large saucepan over medium-low heat and slowly bring to a boil. Simmer until most of the liquid has evaporated, about 15 minutes. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate for 8 hours to overnight.

Step 4

Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.

Step 5

Remove from the freezer about 20 minutes before serving.