New This Month

Blue Cheese Ice Cream


This delicious recipe is courtesy of Elizabeth Falkner.

  • Servings: 4

Source: The Martha Stewart Show, September Summer 2007


  • 1 cup low-fat milk
  • 1/2 cup heavy cream
  • 1/3 cup plain low-fat yogurt or buttermilk
  • 1 teaspoon coarse salt
  • 2 tablespoons honey
  • 2 1/2 ounces blue cheese, preferably Point Reyes or Wisconson
  • 1/2 teaspoon guar gum, preferably Bob's Red Mill
  • Pinch of freshly ground black pepper
  • Dash of hot sauce, such as Cholula or Tabasco


  1. Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer until firm or up to 3 days.

Reviews Add a comment