The Best Raw Milk Blueberry Ice Cream Sweetened with Honey

Pass it along!

If you are looking for the best quick and easy summertime dessert, look no further! This fresh blueberry ice cream is perfectly sweet, chalked full of nutrient dense ingredients, and hits the spot on a warm day.

Blueberries are high on my list for things to grow on our farm. But for now, we love picking up a few flats of blueberries every year from local farms. When Jim came come with a flat the other day, I managed to sneak away most of them in the freezer but made sure to save enough to make the fresh blueberry ice cream I was dreaming of.

For the Love of Ice Cream

When we got married thirteen years ago, one of my college friends who knew me oh-so-well, gifted us a homemade ice cream maker. I never even thought to register for one as I had never made homemade ice cream in my life. But as my friend knew, my love of ice cream ran deep!

Most every night of my childhood, you could find me devouring a bowl of ice cream after finishing homework and before bed. Now, Jim and I will plan trips, make detours, and search high and low for the best, local ice cream places around.

Since receiving that ice cream maker, however, I have also learned the art of making homemade ice cream. And now, most every night, you would find us enjoying a bowl after the kids are tucked into bed before our bedtime. 

The Magic Homemade Ice Cream Formula

After lots of experimenting a tweaking, I’ve developed what I like to call the magic ice cream formula. Basically, by using this recipe as a base, you can then tweak it slightly to come up with pretty much any flavor you could imagine.

This is based on using our vanilla ice cream recipe as a base and then, from there, the options are endless. That’s exactly how this wonderful blueberry ice cream recipe came to be.

The base recipe includes:

• 2 cups cream
• 1 cup milk
• ½ cup honey
• 4-6 egg yolks
• A pinch of salt
• 1 tbsp vanilla extract
• 1 tbsp tapioca flour or arrowroot starch (optional)

The Ingredients in Blueberry Ice Cream

When it comes to this homemade ice cream, I actually categorize it more as a health food than a junk food. Not all ice cream is created equal, and this one – filled with cream, milk, egg yolks, and honey – is about as nutrient dense as it gets.

Cream

One of the blessings of having a family milk cow is the copious amounts of cream readily available. For our ice cream we like to use fresh, raw cream. However, any cream will do. Ideally something organic with as little processing as possible.

Milk

For this, I use one cup of skimmed milk (not skim milk, just that some cream has been taken off the top of the full fat milk). Or, we also sometimes substitute one cup of buttermilk leftover from the butter making process here instead.

Honey

While any sweetener will work – sugar, honey, maple syrup – we have found that honey gives a lovely sweetness to this ice cream and is readily available in our area from high quality, raw sources. Plus, since this ice cream is never heated, the honey remains in its raw form providing tons of beneficial nutrients and enzymes.

Egg Yolks

Adding raw egg yolks to ice cream is how we roll. We love the added nutrient benefits you get by keeping those yolks runny and uncooked. We have our own free-range chickens that we raise for eggs so we aren’t concerned at all about the quality or hygiene of our eggs. However, if you do not have a solid source of quality eggs and this is of concern to you, tempering the eggs (or lightly cooking) is definitely an option here.

Vanilla Extract

Regardless of what ice cream flavor I am making, I prefer to add 1 tablespoon of vanilla to the recipe. Vanilla, usually made with alcohol, does not freeze and therefore helps the ice cream to have a smooth, creamy and less icy texture.

Tapioca Starch or Arrowroot Flour

This is a totally optional ingredient but somewhere along the way I started adding it to my ice cream making for the same purpose as vanilla extract. I found that a spoonful of tapioca starch or arrowroot flour was beneficial in making a creamy and less icy final product.

Blueberries

Fresh works best when it comes to adding blueberries to ice cream. They blend in beautifully, taste amazing, and give the ice cream that lovely deep purple color while delivering extra antioxidants!

Homemade Blueberry Ice Cream Recipe

Making ice cream at home is surprisingly simple. Yet, one of my favorite things about it is how amazed your guests will be when you reveal that you made homemade ice cream for dessert. This simple yet delicious blueberry ice cream will definitely wow your friends and family.

Equipment Used:

Ice cream maker – This is the one we’ve had for over a decade and it is still going strong.

Blender – We love our Vitamix for so many things but any blender will do.

Yield:

6 cups of ice cream, 8-10 servings

Ingredients:

2 cups cream
1 cup milk
1.5 cups fresh blueberries
5 egg yolks
½ cup honey
1 tbsp vanilla extract
A pinch of salt
1 tbsp tapioca starch or arrowroot flour

Some of the above links are affiliate links. This means we earn a small commission on qualifying purchases at no cost to you. We are so appreciative of your support!

Directions:

• Add all ingredients to a blender and blend until everything is thoroughly mixed.
• Pour into the running and frozen base of an ice cream maker.
• Let ice cream churn until a thick creamy ice cream is formed (roughly 30-40 minutes).
• Pour into container and let freeze for a couple of hours before serving.

---

Looking for more ice cream recipes? Check out our homemade vanilla ice cream. For more fresh from the farm desserts, check out our simple 5 ingredient fresh mint brownies!

Pin it for later!