Goat Cheese Blueberry Ice Cream

Tangy goat cheese adds texture and creaminess to this unique blueberry, egg-free ice cream recipe sweetened with sugar and lavender honey for 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 sugar and honey have dissolved, about 1 minute. Set aside to cool briefly.

Step 2

Place goat cheese in a large bowl; pour lukewarm milk mixture on top and stir until smooth. Stir in cream until incorporated. Refrigerate 8 hours to overnight.

Step 3

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

Set aside at room temperature before serving, about 20 minutes.