Blueberry Goat Cheese Ice Cream Bars are a sweet and tangy frozen treat for goat cheese fans. With only four ingredients and about five minutes of hands-on prep, these simple bars blend fruity blueberry flavor with the creamy tang of goat cheese for a unique summer dessert.
Homemade popsicles and ice cream bars are a summer staple because they’re quick to make and store well in the freezer. Keep a batch on hand for unexpected guests or late-night cravings—these bars are ready whenever you are.
Blueberry goat cheese ice cream bars
I often reach for banana-based “nice cream” when I want a dairy-free scoop, but goat cheese has been an exception for me. Its tangy, creamy character makes a great base for frozen desserts when paired with fruit and a touch of honey.
These bars will appeal to people who enjoy goat cheese’s distinctive flavor. The combination of goat cheese, blueberries and honey blends into a smooth, slightly tart frozen bar that’s refreshing and different from traditional ice cream.
What do you need to make blueberry goat cheese ice cream bars?
- 2 cups fresh blueberries
- 300 gram package soft unripened goat cheese
- ¼ cup liquid honey
- 1 teaspoon vanilla extract
That’s all you need.
How to make blueberry goat cheese ice cream bars
Place the blueberries, goat cheese, honey and vanilla in a blender and puree on high until smooth. The mixture will be a vivid purple with tiny flecks of blueberry. Pour the mixture into popsicle molds, insert sticks, and transfer to the freezer for 5–6 hours or until fully frozen. To unmold, run the outside of the molds briefly under warm water and gently pull out each bar. Store extras in an airtight container in the freezer.
Recipe tips
- Use a blender for a very smooth texture; an electric mixer or food processor also works well.
- If fresh blueberries aren’t available, use defrosted frozen blueberries so they puree easily.
- For an herbal note, try adding a pinch of fresh thyme—its subtle flavor complements goat cheese and blueberries.
- Add a sprinkle of granola to the tops of the molds before freezing; it will end up on the bottom of the bars once removed from the molds.
- These measurements filled five 3-ounce popsicle molds. Yield will vary with mold size.
- No molds? Paper baking cups work too—peel them away once the bars are set.
If you enjoy frozen goat cheese desserts, you may also like other fruity goat cheese bars or frozen goat cheese treats with chocolate and berries. I welcome feedback—if you try this recipe, please share your thoughts in the comments.
HUNGRY FOR MORE? Sign up for the newsletter and follow along on social media for more recipes and updates.
If you make this recipe, please leave a review and rating below or ask any questions you have—I’d love to hear from you.
📖 Recipe
Blueberry Goat Cheese Ice Cream Bars
Ingredients
- 2 cups fresh blueberries
- 300 gram package soft unripened goat cheese
- ¼ cup liquid honey
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a blender and blend on high until smooth and evenly combined. The mixture will be purple with small flecks of blueberry.
- Pour into popsicle molds, insert sticks and freeze for 5–6 hours or until solid.
- To unmold, briefly run warm water over the outside of the molds and gently remove the bars. Serve immediately or store in an airtight container in the freezer.
Notes
- A blender gives the smoothest texture, but an electric mixer or food processor will also work.
- Frozen blueberries can be used if defrosted first so they puree easily.
- Sprinkle granola into the molds before freezing for a crunchy layer that ends up on the bottom when unmolded.
- Yield depends on mold size; five 3-ounce molds were used here.
- Paper baking cups make an acceptable substitute for popsicle molds; peel them away after freezing.
Nutrition Facts per Serving
Carbohydrates: 23 g |
Protein: 12 g |
Fat: 13 g |
Sugar: 21 g
Nutrition information is an estimate and will vary with substitutions and brands used.
Did you make this recipe or have any questions?
I enjoy reading comments and answering questions—please leave your feedback and rating below.