Creamy Blueberry Honey Ice Cream Recipe For Summer
This Blueberry Honey Ice Cream Recipe is a creamy, smooth, fruity summer dessert made with blueberries and naturally sweetened with honey. The rich blueberry flavor shines without being overpowering, making it a refreshing treat during hot days.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups fresh blueberries (or frozen, thawed)
- ¾ cup raw honey (adjust to taste)
- 1½ cups cashew milk (unsweetened, or substitute with almond milk or dairy milk)
- ½ cup water
- 1 tsp vanilla extract
- ¼ cup chocolate chips (optional, for texture)
- Pinch of salt
Instructions
- 1
Add blueberries, cashew milk, water, honey, vanilla, and a pinch of salt to a blender. Blend until completely smooth. You’ll get a beautiful, deep purple mixture—thick and rich.
- 2
Pour the blended base into a large bowl or container. Cover and refrigerate for at least 2 hours, or until fully chilled. I usually prep this part the night before.
- 3
Once chilled, pour the mixture into your Ice Cream Maker and churn according to the manufacturer’s instructions—usually around 25–30 minutes. The texture should resemble soft serve.
- 4
Transfer the churned ice cream into a freezer-safe container. Cover with parchment paper or plastic wrap to prevent ice crystals. Freeze for 4–6 hours, or until scoopable.