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Goat Cheese-Blueberry Ice Cream

Rated as 5 out of 5 Stars
4 made it  |  0 reviews   |  1 photos

"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!"
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8 h 40 m servings 487
Original recipe yields 6 servings


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  1. 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.
  2. Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.
  3. 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.
  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.
  5. Remove from freezer 20 minutes before serving.

Nutrition Facts

Per Serving: 487 calories; 36.5 35.7 7.5 128 145 Full nutrition

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