Blueberry Goat Cheese Ice Cream Bars

Blueberry Goat Cheese Ice Cream Bars are a sweet and tangy dessert for goat cheese lovers! You need just four ingredients and five minutes of prep time to whip up these frozen treats!

Blueberry Week continues (see the end of this post for all the details), and I couldn’t wait to share this super easy summer dessert! I’m all about homemade popsicles and ice cream bars during the summer. They’re so easy to make and store nicely in the freezer, so you have dessert at the ready any time guests drop by! (Or, in my case, when it’s 10:00 at night and you have a hankering for ice cream!)

Blueberry Goat Cheese Ice Cream Bars

When the ice cream craving hits, I usually go for nice cream (banana-based ice cream), like these chocolate peanut butter pops. But luckily, my dairy intolerance seems to have skipped goat cheese, so using it as a tangy base for desserts has become common practice in my kitchen.

Goat cheese is definitely an acquired taste, so these ice cream bars aren’t going to be for everyone. But if you enjoy goat cheese, there is nothing better than pairing it with fruit and honey. And, in this case, the pairing happens in the blender to create a sweet and tart frozen treat!

What do you need to make blueberry goat cheese ice cream bars?

• 2 cups fresh blueberries
• 300 gram package of goat cheese
• 1/4 cup honey
• 1 teaspoon vanilla

That’s it!

How do you make blueberry goat cheese ice cream bars?

Add all the ingredients to a blender and puree until everything is well combined. The mixture will be purple with flecks of blueberries. Pour into some popsicle molds, add a few popsicle sticks and place in the freezer for 5-6 hours, or until frozen.

Some tips for making blueberry goat cheese ice cream bars:

• I use a blender, but you can also whip the ingredients together with an electric mixer or food processor.

• If you don’t have fresh blueberries, frozen blueberries will work too. Just make sure you defrost them first so they are easier to puree with the other ingredients.

• Sometimes, if I’m feeling extra fancy, I add a pinch of fresh thyme to the mixture as it pairs nicely with the goat cheese and blueberries.

• If I have it on hand, I sometimes add a sprinkle of granola to the tops of the bars before freezing them. The granola will actually be on the bottom of the bars when they come out of the molds.

• I used 3-ounce popsicle molds for this recipe, which resulted in five bars. You will get more or less depending on the size of your molds.

• If you don’t have popsicle molds, you can use paper baking cups, and just peel them off once the ice cream is set up. (I’ve included pictures of both the popsicle mold and baking cup versions).

If you make these Blueberry Goat Cheese Ice Cream Bars, I would love to hear what you think in the comments below!

And if you enjoy frozen goat cheese desserts, you might also like:

• Frozen Strawberry Goat Cheese Bars

• Frozen Blackberry Goat Cheese Chocolate Bombs

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Blueberry Goat Cheese Ice Cream Bars

★★★★★ 5 from 18 reviews

• Author: Leanne
• Prep Time: 5 minutes
• Total Time: 6 hours
• Yield: 5 bars 1x
• Category: dessert
• Method: blend, freeze
• Cuisine: American

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Description

Blueberry Goat Cheese Ice Cream Bars are a sweet and tangy dessert for goat cheese lovers! You need just four ingredients and five minutes of prep time to whip up these frozen treats!

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Scale 1x2x3x

Ingredients

• 2 cups fresh blueberries
• 300 gram package goat cheese, soft and unripened
• 1/4 cup liquid honey
• 1 teaspoon vanilla extract

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Instructions

1. Add all the ingredients to a blender and blend on high until everything is well combined. The mixture will be purple with flecks of blueberries. Pour into popsicle molds, add popsicle sticks and place in the freezer for 5-6 hours, or until frozen.
2. Remove from freezer and run the molds under warm water to help release the ice cream bars. Enjoy immediately or store in an airtight container in the freezer.

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Notes

1. I use a blender, but you can also whip the ingredients together with an electric mixer or food processor.
2. If you don’t have fresh blueberries, frozen blueberries will work too. Just defrost them first so they are easier to puree with the other ingredients.
3. You can add a sprinkle of granola to the tops of the bars before freezing them. The granola will actually be on the bottom of the bars when they come out of the molds.
4. I used 3-ounce popsicle molds for this recipe, which resulted in five bars. You will get more or less depending on the size of your molds.
5. If you don’t have popsicle molds, you can use paper baking cups, and just peel them off once the ice cream is set up.

Keywords: goat cheese bars, blueberry ice cream

Thanks to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting Blueberry Week. More than 20 bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social so you don’t miss any of the recipes!

Blueberry Week Recipes

Breakfast

• Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
• Blueberry Orange Bread by Family Around the Table
• Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
• Glazed Blueberry Banana Coconut Bread by Jolene’s Recipe Journal

Drinks & Appetizers

• Blueberry Peach Lemonade by Hezzi-D’s Books and Cooks
• Blueberry Lime Margaritas by The Baking Fairy

Dinner

• Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor’s Adventures
• Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla

Dessert

• Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
• Blueberry Galette by Caroline’s Cooking
• Blueberry Crumb Bars by Sweet Beginnings
• Peachy Blueberry Hand Pies by The Freshman Cook
• Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie