Goat Cheese-Blueberry Ice Cream

Goat Cheese-Blueberry Ice Cream This is a great ice cream without any egg for all goat cheese lovers. Lavender honey adds a special flavor. This is my favorite ice cream!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 8 hrs

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Heat milk, sugar, and 1 tablespoon lavender honey over medium-high heat and bring to a boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.

  • Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.

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

  • 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.

  • Remove from freezer 20 minutes before serving.

Per Serving: 487 calories; protein 7.5g; carbohydrates 35.7g; fat 36.5g; cholesterol 127.7mg; sodium 144.8mg.