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 Ice Cream recipe made with honey and chocolate chips. Made fresh with local blueberries and Eastern Shore Honey, it’s a great way to celebrate summer.
Pro-Tips for Ice Cream Making
If you aren’t vegan, use real cream, there if you are vegan, you’re in luck as the recipe that follows was designed for you!
When you make ice cream it’s about pockets of work-time that leads up to the final masterpiece. You will need at least six hours from start to finish to make this treat. It’s a great Sunday project.
If you don’t have an ice cream maker then you can blend all the ingredients together according to the instructions, and pour it into wax-paper lined metal loaf pan, but be sure to cover with wax paper before placing it 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.
How to Make Blueberry Ice Cream
Step One: Gather ingredients
For this recipe, you only need a handful of ingredients: Cashew milk, fresh blueberries, honey, chocolate chips, and vanilla. As I mentioned earlier if you want to swap out real cream for nut milk be my guest. It’s delicious and daring.
Step Two: Find your Ice Cream Maker (or get one)
Using an ice cream maker for this recipe really makes a difference in the texture and the pliability of the end product and it will help your process. Consult the directions of your ice cream maker, you may need to freeze the cylinder for 24 hours prior to making this recipe.
Step Three: Make the cream
In a large saucepan, combine the blueberries, honey, and water; bring to boil. Simmer until the blueberries are softened and strain the mixture and discard seeds and skins
Step Four: Cooldown
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
Step Five: Process
Fill Ice cream maker and process according to directions. Remove from ice cream maker when firm and freeze in an air-tight container lined with wax paper.
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.
Adapting this Recipe
A recipe is not truly perfect until you have added your own touch to it. Use real cream if that’s your jam. However a little 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? 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 toasted coconut make great additions to this recipe
- Serve this ice cream alongside our amazing chocolate truffles.
- Serve with some fresh berries and chopped mint
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
Blueberry Ice Cream
- 4 c cashew milk
- 4 c blueberries fresh
- 1 1/2 c Waxing Kara Honey
- 1/2 c water
- 2 tbsp. chocolate chips
- 1 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.