Creamy Blueberry Honey Ice Cream Recipe For Summer
Blueberry Honey Ice Cream Recipe made with real blueberries, honey, and cashew milk for a creamy, refreshing summer treat.
Ingredients
- 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
Blend The Base
- 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.
- Tip: If you want an ultra-smooth ice cream, strain the blended mixture through a fine sieve to remove blueberry skins.
Chill The Mixture
- 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.
Churn The Ice Cream
- 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.
- Tip: If you're adding chocolate chips, toss them in during the last 5 minutes of churning.
Freeze Until Firm
- 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.