Blueberry honey ice cream recipe is a refreshing cool dessert for a hot summer day. This ice cream is perfect for any occasion and can be served with toppings such as whipped cream, chocolate syrup, or candied walnuts. There are three parts to the recipe: blueberry sauce, honey custard, and vanilla ice cream.
The homemade brown sugar cones provide a crunchy contrast to the creamy softness of the ice cream. The fresh blueberries are also a nice touch, adding natural sweet-tart flavor that is distinctive from artificially flavored blueberry jellies and jams.
How to make blueberry honey ice cream recipe?
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Resting Time: Overnight
Serving Size: 4
Difficulty: Easy
Ingredients for blueberry honey ice cream recipe
- 1/2 cup heavy cream
- 3/4 cup milk
- 2/3 cup sugar(powdered sugar)
- 1/2 teaspoons honey (optional)
- Seeds of 1 vanilla bean (optional)
- 2 cups blueberry sauce.
- 1/2 pound unsalted butter, at room temperature
- 1/4 cup brown sugar(powdered sugar)
- 2 cups all purpose flour
- 4 tbsp granulated sugar Beat butter for.
Directions for blueberry honey ice cream recipe
Step 1: In a saucepan, combine the heavy cream, milk, and vanilla bean seeds. Bring to a boil over medium heat and remove from heat. Pour into a blender and add blueberry sauce and honey (if using). Cover and let stand on the kitchen counter overnight.
Step 2: Peel the vanilla bean. In an electric mixer with paddle attachment, beat brown sugar and butter until light in color and fluffy. Beat in flour with mixer set on low speed until no dough bits remain. The texture of the dough will resemble pie dough, slightly crumbly.
Step 3: Preheat oven to 350 degrees F (175 degrees C). Roll out the dough onto a generously floured surface to 1/4 inch thickness. Cut it into circles using a large biscuit cutter or rimless drinking glass. Place on a baking sheet lined with parchment paper. Brush with water and sprinkle with granulated sugar.
Step 4: Bake in preheated oven until golden brown, 10 to 15 minutes. Remove from oven and cool to room temperature.
Step 5: Place caramel slices on wax paper and sprinkle with granulated sugar. Melt brown sugar and butter in heavy saucepan over medium heat. Stir in the flour, then gradually add warm water, stirring until thickened (about 10 minutes). Allow the mixture to cool completely, stirring occasionally.
Step 6: Pour the caramel mixture over the pieces of brown sugar in a serving dish and refrigerate overnight. Don’t taste until fully set.
Step 7: Freeze the ice cream base in an ice-cream maker according to manufacturer’s instructions.
Step 8: In a chilled large bowl, whisk together cream, milk, sugar (powdered sugar), honey (if using), and vanilla until just combined. Transfer to an airtight container and freeze until ready to use.
Step 9: After the ice cream has set, remove from freezer and break into pieces using a fork. Spoon the blueberry honey ice cream into cones or pots and serve with desired toppings.
Notes: Refrigerate any leftovers within 2 hours.
Best 10 Nutrition Facts for blueberry honey ice cream recipe
- Calories: 250
- Fat: 15.7 g
- Carbs: 18.6 g
- Protein: 2.0 g
- Sugars: 15.7 g
- Sodium: 4.9 mg
- Dietary Fiber: 0.1 g
- Vitamin C: 5.2 mg
- Calcium: 41.7 mg
- Iron: 0.3 mg
Final Thoughts
This is a refreshing and unique blueberry honey ice cream that is sure to please. The homemade brown sugar cones add a nice textural contrast to the smooth texture of the ice cream. This recipe calls for homemade blueberry sauce, but you can easily buy it at any supermarket or specialty food market. To make it yourself, simply prepare the sauce and freeze it in an airtight container until ready to use.
