Honey Blueberry Ice Cream

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non-dairy honey blueberry ice cream

We’ve created this blueberry ice cream in honor of two national holidays. Did you know that today is National Ice Cream Day? And July is national blueberry month! How well does blueberry ice cream sound? Pretty good, we think, and it only gets better if you add some honey and a little chocolate!

Using the bountiful crop of blueberries that are now in season, we’ve come up with this Blueberry Chocolate Chip Ice Cream recipe. Made fresh with local berries and Eastern Shore Honey, it’s a great way to celebrate summer.

This treat will take at least six hours from start to finish, only because it requires time in the ice cream maker and then time in the freezer to set.

If you don’t have an ice cream maker, you can blend all the ingredients together according to the instructions, and pour into wax-paper lined metal loaf pan, be sure to cover with wax paper before placing in the freezer. In our experience, it doesn’t come out as nicely, as the ice cream maker really does play a role in the texture of the ice cream. It’s worth the hassle.

Adapting our Honey Blueberry Ice Cream

A recipe is not truly perfect until you’ve added your own touch to it. Use real cream if that’s your jam. However challenging, this should be fun! Teach someone how to make this recipe and you may not have to make it next time.

What’s your favorite flavor of ice cream? Here are some ideas to make yours special:

  • If you aren’t a chocolate fan, feel free to leave out the chocolate chips or swap them out for white chocolate chunks or cocoa nibs
  • Not a cashew milk fan? Try almond, hemp, coconut or any other plant-based milk (or try real cream, whole milk or greek yogurt)
  • Toasted almond slivers or coconut make great additions to this recipe
  • Serve with some fresh berries and chopped mint

If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

honey blueberry ice cream

Blueberry Ice Cream

Course: Dessert
Keyword: dairy-free ice cream, non-dairy ice cream
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 235kcal

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  • cashew milk
  • blueberries fresh
  • 1 1/2  Eastern Shore Honey
  • 1/2  water
  • tbsp.  chocolate chips
  • tsp.  vanilla


  • Consult the directions of your ice cream maker, you may need to freeze the cylinder prior to making this recipe.
  • In a large saucepan, combine the blueberries, honey and water; bring to boil
  • Simmer until the blueberries are softened
  • Strain mixture and discard seeds and skins
  • Cover and allow to cool for about an hour
  • Stir in cashew milk and vanilla and add chocolate chips
  • Refrigerate at least 6 hours, or overnight
  • Fill Ice cream maker and process according to directions
  • Remove from ice cream maker when firm and freeze in air-tight container.


Please note: You will want to remove this Blueberry Ice Cream from the freezer about 30 minutes prior to serving. Store-bought ice cream contains chemistry that allows us to easily scoop product right out of the freezer. This is a natural alternative.


Calories: 235kcal | Carbohydrates: 56g | Protein: 1g | Fat: 2g | Sodium: 86mg | Potassium: 114mg | Fiber: 3g | Sugar: 50g | Vitamin A: 70IU | Vitamin C: 11.7mg | Calcium: 14mg | Iron: 0.6mg

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