36+ Tasty & Nutritious Huckleberry Ice Cream Recipes to Satisfy Your Sweet Tooth

Huckleberries are small, sweet, and tangy fruits that are beloved for their vibrant flavor and versatility.

Whether you’re lucky enough to pick them fresh or find them frozen, huckleberries can add a delightful twist to many desserts. One of the best ways to enjoy this unique fruit is in ice cream, where its bright flavor can shine through.

In this article, we’ve curated over 36+ huckleberry ice cream recipes that will satisfy every ice cream lover’s cravings, from creamy classics to innovative twists on this beloved dessert. Get ready to explore everything from indulgent huckleberry cheesecake swirls to refreshing huckleberry coconut creams.

These recipes are perfect for summer, special occasions, or simply indulging your taste buds with something extraordinary!

36+ Tasty & Nutritious Huckleberry Ice Cream Recipes to Satisfy Your Sweet Tooth

From simple huckleberry ice cream to more complex combinations like huckleberry and chocolate or huckleberry with toasted nuts, there’s a recipe for every palate.

Each one brings out the fruity, tangy sweetness of huckleberries in its own delicious way, offering a refreshing treat that’s hard to beat.

Whether you have an ice cream maker or prefer no-churn methods, these recipes make it easy to create mouthwatering frozen desserts at home.

Try them all, and discover which huckleberry ice cream recipe becomes your new favorite.

Huckleberry Honey Swirl Ice Cream

This Huckleberry Honey Swirl Ice Cream is a perfect balance of tangy, sweet huckleberries and smooth honey, creating a creamy frozen treat. The vibrant color and delightful swirl of honey make it not only delicious but visually stunning as well. Ideal for summer gatherings or as a refreshing dessert to enjoy on any occasion, this ice cream is a must-try for huckleberry lovers.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp lemon juice
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the huckleberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes, mashing the berries to release their juices.
2. Once the berries have softened and the mixture has thickened slightly, remove from heat and let it cool. Strain the berry mixture through a fine sieve to remove the seeds and skin, leaving only the smooth huckleberry puree.
3. In a large mixing bowl, whisk together the heavy cream, milk, vanilla extract, and a pinch of salt. Add the cooled huckleberry puree and mix thoroughly.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Just before the ice cream finishes churning, drizzle in the honey for a natural sweetness swirl. Once fully churned, transfer to an airtight container and freeze for at least 4 hours to firm up.

This Huckleberry Honey Swirl Ice Cream offers a sweet yet tart taste of the wild berries combined with the richness of honey, making each bite a pure indulgence. Whether served as a cool summer treat or as a special dessert after a meal, this ice cream brings a touch of nature’s flavors to your table. The swirl of honey throughout the creamy base adds a delightful sweetness and texture that complements the bold taste of the huckleberries.

Vanilla Huckleberry Ice Cream

A creamy and luxurious dessert, this Vanilla Huckleberry Ice Cream blends the rich, velvety flavor of vanilla bean with the sharp sweetness of huckleberries. The berries are folded into the smooth vanilla ice cream, creating a beautifully creamy texture with bursts of tangy fruit. This recipe is perfect for those who enjoy a traditional ice cream with a fruity twist.

Ingredients:

• 2 cups fresh huckleberries
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 vanilla bean (or 1 tbsp vanilla extract)
• 4 large egg yolks
• 1/2 tsp salt

Instructions:

1. In a small saucepan, combine the huckleberries and half of the sugar (about 1/4 cup). Heat over medium heat, mashing the berries as they cook. Let the mixture simmer for 5-7 minutes until it thickens slightly.
2. Remove from heat and strain the berry mixture to remove the skins and seeds. Set aside the huckleberry puree.
3. In a separate saucepan, heat the cream and milk over medium heat. Split the vanilla bean and scrape the seeds into the milk mixture, adding the bean pod as well for extra flavor.
4. In a bowl, whisk together the egg yolks and remaining sugar. Gradually add a bit of the hot milk mixture to temper the eggs, then pour the egg mixture back into the saucepan with the rest of the milk. Cook on low, stirring constantly until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and strain to ensure a smooth custard. Let the custard cool to room temperature, then stir in the huckleberry puree.
6. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours.

The Vanilla Huckleberry Ice Cream is a perfect way to combine the comforting richness of vanilla with the lively, bold taste of huckleberries. Each spoonful offers a harmonious blend of smooth custard and tangy berries, creating a well-rounded dessert. Ideal for those who appreciate a more traditional flavor profile with a fruity twist, this ice cream is a crowd-pleaser at any occasion, especially for those who enjoy the delicate balance of flavors.

Chocolate Huckleberry Crunch Ice Cream

This Chocolate Huckleberry Crunch Ice Cream is the ultimate indulgence for chocolate lovers. With a creamy chocolate base, swirled with sweet and tangy huckleberries, and topped with a satisfying crunch of crushed cookies or nuts, this ice cream offers a perfect contrast of rich, smooth, and crunchy textures. It’s a decadent treat that will please both chocolate and fruit lovers alike.

Ingredients:

• 1 cup huckleberries (fresh or frozen)
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup semi-sweet chocolate chips
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 cup crushed chocolate wafer cookies (or nuts of your choice)
• Pinch of salt

Instructions:

1. In a small saucepan, combine the huckleberries and sugar. Cook over medium heat for about 5-7 minutes, mashing the berries to release their juices. Once thickened, remove from heat and strain to remove the seeds and skins. Set the huckleberry puree aside to cool.
2. In a separate saucepan, heat the cream and milk together until hot but not boiling. Add the chocolate chips and stir until completely melted and smooth.
3. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.
4. Pour the chocolate mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is almost finished churning, gently fold in the huckleberry puree and crushed cookies or nuts. Transfer to an airtight container and freeze for at least 4 hours to firm up.

The Chocolate Huckleberry Crunch Ice Cream is a delightful treat that combines the best of both worlds: rich chocolate and tart, fruity huckleberries. The addition of the crunchy topping adds an extra layer of texture that makes each bite more exciting. This ice cream is perfect for those who crave a mix of indulgent and refreshing, with the chocolate providing richness and the huckleberries offering a burst of fresh flavor. Whether you’re serving it at a party or enjoying it as a midnight snack, this dessert is sure to satisfy your sweet tooth.

Huckleberry Cheesecake Ice Cream

This Huckleberry Cheesecake Ice Cream blends the creamy, tangy richness of cheesecake with the refreshing sweetness of huckleberries. The smooth texture of the ice cream, paired with a swirl of huckleberry sauce and a hint of graham cracker crust, creates a dessert that’s both luxurious and light. Ideal for those who enjoy creamy, dessert-inspired frozen treats, this recipe brings a little taste of the classic cheesecake into every scoop.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup cream cheese, softened
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp lemon juice
• 1/4 tsp salt
• 1/2 cup graham cracker crumbs (for texture)

Instructions:

1. In a medium saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, mashing the berries to release their juices. Once softened, remove from heat and let it cool. Strain the mixture to remove seeds and skins.
2. In a separate bowl, whisk together the cream cheese, heavy cream, milk, vanilla extract, and salt until smooth and well combined.
3. Fold the huckleberry puree into the cream mixture, ensuring an even distribution of fruit throughout.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is almost done churning, gently stir in the graham cracker crumbs.
6. Transfer the ice cream to a container and freeze for at least 4 hours to firm up.

The Huckleberry Cheesecake Ice Cream provides the best of both worlds—a creamy, decadent cheesecake flavor combined with the fresh, tartness of huckleberries. The graham cracker crumbs add a nice crunchy texture that complements the smoothness of the ice cream, making this a truly indulgent treat. Whether served as a dessert at a dinner party or enjoyed as a personal indulgence, this ice cream will satisfy your cravings for something both creamy and fruity.

Lemon Huckleberry Sorbet

This Lemon Huckleberry Sorbet is a zesty and refreshing frozen treat, combining the tartness of lemons with the sweet flavor of huckleberries. It’s an easy, dairy-free alternative to traditional ice cream, perfect for those seeking a light yet flavorful dessert. With its vibrant color and clean, fruity taste, this sorbet makes a perfect palate cleanser or a refreshing treat on a hot day.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1 cup fresh lemon juice (about 4 lemons)
• 1 1/2 cups sugar
• 1 cup water
• Zest of 2 lemons
• Pinch of salt

Instructions:

1. In a saucepan, combine the water and sugar, bringing it to a simmer. Stir until the sugar is fully dissolved. Remove from heat and allow to cool to room temperature.
2. In a blender or food processor, combine the huckleberries, lemon juice, lemon zest, and cooled simple syrup. Blend until smooth.
3. Strain the mixture through a fine mesh sieve to remove seeds and skins, leaving only the smooth liquid.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer the sorbet to a container and freeze for at least 2 hours to firm up.

The Lemon Huckleberry Sorbet is a vibrant, refreshing treat that bursts with fruity and tangy flavors. The combination of lemon and huckleberries offers the perfect balance of sweet and tart, making it an ideal dessert for those looking for a lighter, dairy-free option. Whether enjoyed on a hot summer day or as a light dessert after a meal, this sorbet is sure to invigorate your senses and satisfy your taste buds.

Huckleberry Coconut Cream Ice Cream

This Huckleberry Coconut Cream Ice Cream takes a tropical twist on the classic berry ice cream, combining creamy coconut milk with fresh huckleberries for a dairy-free yet indulgent treat. The richness of the coconut cream pairs beautifully with the tart huckleberries, creating a dessert that is both refreshing and decadent. Perfect for those seeking a tropical escape in a scoop, this ice cream is smooth, creamy, and incredibly satisfying.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1 can (14 oz) full-fat coconut milk
• 1 cup coconut cream
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp lime juice (optional for added brightness)

Instructions:

1. In a medium saucepan, cook the huckleberries and sugar over medium heat until the berries break down and release their juices, about 5-7 minutes. Mash the berries as they cook, and then remove from heat. Let the mixture cool, then strain through a fine sieve to remove the seeds and skins.
2. In a large bowl, whisk together the coconut milk, coconut cream, vanilla extract, salt, and lime juice (if using).
3. Stir in the huckleberry puree until evenly combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, transfer to an airtight container and freeze for at least 4 hours or until firm.

The Huckleberry Coconut Cream Ice Cream offers the perfect combination of tropical coconut flavor and the refreshing tartness of huckleberries. Its creamy, velvety texture and dairy-free nature make it an excellent choice for those with dietary restrictions or anyone craving a tropical treat. This ice cream brings a taste of the tropics to your home, offering a unique and refreshing dessert that is sure to impress your guests and satisfy your sweet cravings.

Huckleberry Almond Crunch Ice Cream

The Huckleberry Almond Crunch Ice Cream brings together the sweetness of fresh huckleberries with the rich creaminess of homemade ice cream, complemented by the crunch of toasted almonds. This dessert features the perfect balance of smooth, fruity flavors and a delightful nutty texture, creating a satisfying treat for anyone who loves a little extra crunch in their frozen desserts.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp lemon juice
• Pinch of salt
• 1/2 cup slivered almonds, toasted

Instructions:

1. In a medium saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, mashing the berries to release their juices. Once softened, remove from heat and let it cool. Strain the mixture to remove seeds and skins, and set aside the huckleberry puree.
2. In a separate bowl, whisk together the heavy cream, milk, vanilla extract, and salt until smooth and well combined.
3. Fold the huckleberry puree into the cream mixture, ensuring the berry flavor is evenly distributed.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is almost done churning, gently fold in the toasted slivered almonds.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

The Huckleberry Almond Crunch Ice Cream is an indulgent dessert that combines smooth, creamy ice cream with the delightful crunch of toasted almonds. The sweet and tart huckleberry flavor blends beautifully with the creaminess, while the almonds provide an exciting contrast in texture. Whether you’re serving it at a party or enjoying it as an afternoon treat, this ice cream brings together the best of fruit and nuts in every bite.

Huckleberry Lavender Ice Cream

The Huckleberry Lavender Ice Cream is a sophisticated, fragrant dessert that combines the bright, tangy flavor of huckleberries with the subtle floral notes of lavender. This unique flavor pairing offers a calming yet refreshing experience, perfect for those who enjoy delicate and aromatic ice cream. The creamy texture and beautiful color make this ice cream a memorable treat for any occasion.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tbsp dried lavender buds
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 tsp lemon juice

Instructions:

1. In a small saucepan, combine the milk, heavy cream, and dried lavender buds. Heat over low heat for about 10 minutes, stirring occasionally, until the mixture is warm and fragrant. Remove from heat and let it steep for 10-15 minutes. Strain out the lavender buds.
2. In a separate bowl, combine the sugar, lemon juice, and huckleberries. Cook the huckleberries over medium heat for 5-7 minutes, mashing them to release their juice. Once softened, remove from heat and strain the mixture to remove seeds and skins.
3. Stir the huckleberry puree into the infused cream mixture, along with the vanilla extract and a pinch of salt.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours to set.

The Huckleberry Lavender Ice Cream is a delicately flavored treat that’s as fragrant as it is delicious. The pairing of tart huckleberries with soothing lavender creates a unique, aromatic experience that is perfect for special occasions or as a refreshing dessert after a long day. The creamy base provides the ideal canvas for these bold, delicate flavors, making this ice cream a standout dessert that will impress guests and satisfy your senses.

Huckleberry Maple Pecan Ice Cream

Huckleberry Maple Pecan Ice Cream is a perfect blend of sweet, fruity huckleberries, rich maple syrup, and toasted pecans. The earthy flavor of maple syrup enhances the tartness of the huckleberries, while the crunchy toasted pecans add texture and depth to each bite. This ice cream is a comforting, indulgent treat with a nutty twist that pairs beautifully with the wild, bold flavor of huckleberries.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup maple syrup
• 3/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup pecans, chopped and toasted

Instructions:

1. In a saucepan, combine the huckleberries and sugar over medium heat. Cook for 5-7 minutes, mashing the berries to release their juices. Once softened, remove from heat and let it cool. Strain the mixture to remove seeds and skins.
2. In a separate bowl, whisk together the heavy cream, milk, maple syrup, vanilla extract, and salt until smooth.
3. Stir in the cooled huckleberry puree until evenly combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is nearly finished churning, gently fold in the toasted pecans.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours to set.

The Huckleberry Maple Pecan Ice Cream is a deliciously comforting dessert with a perfect balance of sweet and savory. The maple syrup adds a depth of flavor that complements the tart huckleberries, while the toasted pecans introduce a satisfying crunch. Whether enjoyed on a cold winter evening or as a summer treat, this ice cream will be a hit with anyone who loves a rich and flavorful dessert with a touch of nutty goodness.

Huckleberry Cheesecake Swirl Ice Cream

Huckleberry Cheesecake Swirl Ice Cream combines the tangy flavor of huckleberries with creamy cheesecake in a luscious frozen dessert. This indulgent treat features rich cream cheese blended into the ice cream base, with a vibrant huckleberry swirl adding bursts of fruity sweetness. It’s a decadent flavor that captures the essence of cheesecake in every scoop.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 4 oz cream cheese, softened
• 3/4 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Combine huckleberries, 1/2 cup sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, mashing the berries to release their juices. Strain the mixture and set aside to cool.
2. In a blender, combine cream cheese, heavy cream, milk, 3/4 cup sugar, vanilla extract, and salt. Blend until smooth.
3. Pour the cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer half of the churned ice cream to an airtight container, swirl in half of the huckleberry mixture, and repeat with the remaining ice cream and huckleberry swirl.
5. Freeze for at least 4 hours to firm up.

Huckleberry Cheesecake Swirl Ice Cream is the ultimate dessert for fans of cheesecake and fruity treats. The creamy texture of the ice cream is beautifully contrasted by the tart huckleberry swirl, creating a sophisticated and satisfying flavor combination. This dessert is sure to impress at any gathering or make for a luxurious solo indulgence.

Huckleberry Coconut Cream Ice Cream

Huckleberry Coconut Cream Ice Cream is a tropical twist on the classic huckleberry dessert. This recipe blends the tangy flavor of huckleberries with the creamy richness of coconut milk, creating a dairy-free treat that’s both refreshing and indulgent. The combination of fruity and nutty flavors is perfect for those looking for something unique and delightful.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 3/4 cup sugar
• 1 tbsp lemon juice
• 2 cups full-fat coconut milk
• 1 cup coconut cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the berries to release their juices. Strain the mixture and set aside to cool.
2. In a mixing bowl, whisk together the coconut milk, coconut cream, vanilla extract, and salt until smooth.
3. Stir in the cooled huckleberry mixture, ensuring even distribution.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for at least 4 hours.

Huckleberry Coconut Cream Ice Cream offers a delightful balance of tangy and tropical flavors in a silky, dairy-free dessert. The rich coconut base pairs beautifully with the bright huckleberry notes, making it an ideal summer treat for vegans and non-vegans alike. Each bite is a refreshing escape to a fruity paradise.

Huckleberry Honey Lavender Ice Cream

Huckleberry Honey Lavender Ice Cream is a luxurious and aromatic dessert that combines the tartness of huckleberries, the floral notes of lavender, and the natural sweetness of honey. This unique flavor trio creates a smooth and elegant ice cream that’s both soothing and satisfying. It’s a perfect treat for summer evenings or special occasions.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 tsp dried lavender buds
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• Pinch of salt

Instructions:

1. Heat the milk, heavy cream, and lavender buds in a saucepan over low heat for about 10 minutes. Remove from heat and let steep for 10 minutes. Strain out the lavender buds and let the mixture cool.
2. In another saucepan, cook huckleberries, honey, and lemon juice over medium heat for 5-7 minutes. Mash the berries and strain the mixture to remove seeds. Let cool.
3. Combine the lavender-infused cream with the huckleberry mixture, sugar, and salt. Stir well.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for at least 4 hours to firm up before serving.

Huckleberry Honey Lavender Ice Cream is a sophisticated dessert that showcases the harmony of sweet, tart, and floral flavors. The honey and lavender add a luxurious touch to the tangy huckleberries, creating an ice cream that’s both elegant and comforting. It’s a dessert that will elevate any gathering or provide a quiet moment of indulgence.

Huckleberry Lemon Curd Ice Cream

Huckleberry Lemon Curd Ice Cream combines the tartness of huckleberries with the zesty brightness of homemade lemon curd. This creamy, luscious dessert balances sweet and tangy flavors, creating a delightful treat perfect for sunny afternoons or elegant dinner parties.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 4 large egg yolks
• 1/3 cup lemon juice (for curd)
• 1/4 cup sugar (for curd)
• 2 tbsp unsalted butter

Instructions:

1. Make the Lemon Curd: In a small saucepan, whisk together egg yolks, lemon juice, and sugar over low heat. Stir continuously until thickened. Remove from heat and stir in butter until smooth. Chill until ready to use.
2. In another saucepan, combine huckleberries, 1/2 cup sugar, and lemon juice. Cook for 5-7 minutes, mash the berries, strain, and cool.
3. In a separate bowl, mix heavy cream, milk, and 1/4 cup sugar. Churn in an ice cream maker according to instructions.
4. Layer the churned ice cream with swirls of huckleberry sauce and dollops of lemon curd in a container. Freeze for 4 hours.

Huckleberry Lemon Curd Ice Cream is a delightful fusion of creamy textures and zesty flavors. The tartness of huckleberries pairs wonderfully with the rich, tangy lemon curd, creating a dessert that feels luxurious and refreshing. Perfect for lovers of bold, citrusy desserts!

Huckleberry Mint Chocolate Chip Ice Cream

Huckleberry Mint Chocolate Chip Ice Cream is a refreshing twist on a classic favorite. The juicy sweetness of huckleberries complements the cool, invigorating flavor of mint, while dark chocolate chips add a touch of indulgence. This unique recipe is perfect for those who love the unexpected combination of fruity and minty flavors.

Ingredents:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 tsp peppermint extract
• 3/4 cup dark chocolate chips

Instructions:

1. In a saucepan, combine huckleberries, sugar, and lemon juice. Cook for 5-7 minutes, mash the berries, strain, and cool.
2. In a mixing bowl, whisk together heavy cream, milk, and peppermint extract.
3. Add the huckleberry mixture and churn in an ice cream maker according to the manufacturer’s instructions.
4. During the last few minutes of churning, fold in the chocolate chips.
5. Freeze for at least 4 hours before serving.

Huckleberry Mint Chocolate Chip Ice Cream is a refreshing, fruity, and indulgent dessert. The minty freshness pairs perfectly with the rich chocolate chips and the sweet-tart flavor of huckleberries, making this ice cream a unique and delightful treat.

Huckleberry Oatmeal Cookie Ice Cream

Huckleberry Oatmeal Cookie Ice Cream combines the nostalgic taste of homemade oatmeal cookies with the sweet-tart flavor of huckleberries. This ice cream is a delightful mix of textures and flavors, featuring chunks of soft oatmeal cookies swirled into a creamy huckleberry base. Perfect for dessert lovers who crave a cozy, indulgent treat.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 tsp vanilla extract
• 1 cup oatmeal cookie chunks

Instructions:

1. In a saucepan, combine huckleberries, sugar, and lemon juice. Cook for 5-7 minutes, mash the berries, strain, and cool.
2. In a bowl, whisk together heavy cream, milk, 3/4 cup sugar, and vanilla extract.
3. Add the huckleberry mixture and churn in an ice cream maker according to instructions.
4. During the last 5 minutes of churning, fold in the oatmeal cookie chunks.
5. Transfer to a container and freeze for at least 4 hours.

Huckleberry Oatmeal Cookie Ice Cream is a comforting dessert that blends the tartness of huckleberries with the homey flavor of oatmeal cookies. Every scoop is a delightful mix of creamy, fruity, and chewy textures, making it a perfect choice for a cozy night in or a family gathering.

Huckleberry Honeycomb Crunch Ice Cream

Huckleberry Honeycomb Crunch Ice Cream is a delightful combination of sweet, tangy, and crunchy textures. The vibrant flavor of huckleberries pairs beautifully with the caramelized sweetness of honeycomb candy, creating a treat that’s as exciting to eat as it is to make. This unique dessert will impress both kids and adults alike.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup honey
• 3/4 cup honeycomb candy, broken into small pieces

Instructions:

1. In a saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mash the berries, strain, and cool.
2. In a bowl, whisk together heavy cream, milk, and honey until smooth.
3. Stir in the huckleberry mixture and churn in an ice cream maker according to instructions.
4. Fold in honeycomb candy pieces before transferring the ice cream to a container.
5. Freeze for at least 4 hours before serving.

Huckleberry Honeycomb Crunch Ice Cream is a textural delight, combining smooth, creamy ice cream with bursts of tangy huckleberry and crunchy honeycomb. It’s the perfect dessert for those who love a mix of flavors and textures in every bite.

Huckleberry Almond Fudge Ice Cream

Huckleberry Almond Fudge Ice Cream is an indulgent dessert that layers tangy huckleberries with rich, chocolatey fudge and the nutty crunch of almonds. The harmonious blend of fruity, nutty, and chocolate flavors makes this a luxurious treat perfect for any special occasion or sweet craving.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 1/2 cup fudge sauce
• 1/2 cup toasted almonds, chopped

Instructions:

1. In a saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mash the berries, strain, and cool.
2. In a bowl, whisk together heavy cream, milk, and 1/4 cup sugar.
3. Add the huckleberry mixture and churn in an ice cream maker according to instructions.
4. Fold in fudge sauce and almonds, swirling gently to create ribbons of fudge.
5. Transfer to a container and freeze for at least 4 hours.

Huckleberry Almond Fudge Ice Cream is a decadent treat that combines the bold flavors of huckleberries with rich chocolate fudge and the crunch of almonds. Perfect for chocolate and fruit lovers alike, this dessert is a must-try for any ice cream enthusiast.

Huckleberry Mascarpone Ice Cream

Huckleberry Mascarpone Ice Cream is a creamy, luxurious dessert that highlights the tangy sweetness of huckleberries with the velvety richness of mascarpone cheese. This sophisticated ice cream is perfect for impressing guests at dinner parties or enjoying as an indulgent solo treat.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup mascarpone cheese
• 1/4 cup honey
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mash the berries, strain, and cool.
2. In a blender, combine heavy cream, milk, mascarpone cheese, honey, and vanilla extract. Blend until smooth.
3. Stir in the huckleberry mixture and churn in an ice cream maker according to instructions.
4. Transfer to a container and freeze for at least 4 hours before serving.

Huckleberry Mascarpone Ice Cream offers a refined and creamy flavor profile that’s perfect for sophisticated palates. The tanginess of huckleberries paired with the rich, smooth mascarpone creates a harmonious balance that elevates this dessert to gourmet status.

Huckleberry Cheesecake Swirl Ice Cream

Huckleberry Cheesecake Swirl Ice Cream combines the creamy, tangy essence of cheesecake with the bright, fruity notes of huckleberries. This ice cream is a showstopper, featuring a rich cheesecake base with ribbons of sweet huckleberry swirl throughout. It’s a decadent dessert perfect for lovers of both creamy textures and vibrant berry flavors.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine huckleberries, 1/2 cup sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mash the berries, strain, and cool.
2. In a separate bowl, whisk together cream cheese, heavy cream, milk, 1/4 cup sugar, and vanilla extract until smooth.
3. Churn the cream cheese mixture in an ice cream maker according to the manufacturer’s instructions.
4. Once churned, gently swirl in the cooled huckleberry mixture.
5. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Huckleberry Cheesecake Swirl Ice Cream is an irresistible combination of rich, creamy cheesecake with the fresh, fruity brightness of huckleberries. The creamy texture paired with the tart swirl makes this dessert a luxurious treat, perfect for special occasions or a sweet indulgence after a meal.

Huckleberry Coconut Cream Ice Cream

Huckleberry Coconut Cream Ice Cream blends the tropical, creamy flavor of coconut with the tangy, sweet flavor of huckleberries. The coconut adds richness and depth, while the huckleberries provide a refreshing contrast. This ice cream is an exotic and satisfying treat that will transport you to a sunny, beachy paradise with each bite.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups coconut cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mash the berries, strain, and cool.
2. In a bowl, whisk together coconut cream, milk, sugar, and vanilla extract.
3. Add the huckleberry mixture to the coconut cream base and churn in an ice cream maker according to instructions.
4. Transfer to a container and freeze for at least 4 hours before serving.

Huckleberry Coconut Cream Ice Cream is a refreshing, creamy dessert that balances the rich coconut flavor with the tartness of huckleberries. This tropical treat offers a unique combination of flavors that will delight your taste buds and transport you to a warm, sunny escape.

Huckleberry Pecan Praline Ice Cream

Huckleberry Pecan Praline Ice Cream brings together the sweet and savory flavors of roasted pecans with the tartness of huckleberries in a creamy base. The pecan praline adds a crunchy, caramelized texture that complements the smooth, fruity ice cream, creating a perfect balance of flavors for an indulgent treat.

Ingredients:

• 2 cups fresh huckleberries (or frozen)
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup brown sugar
• 1/2 cup chopped roasted pecans
• 1/4 cup maple syrup

Instructions:

1. In a saucepan, combine huckleberries, 1/2 cup sugar, and lemon juice. Cook over medium heat for 5-7 minutes, mash the berries, strain, and cool.
2. In a skillet, heat brown sugar and maple syrup over medium heat until the sugar dissolves. Stir in the chopped pecans and cook for 2-3 minutes until caramelized. Let cool.
3. In a separate bowl, whisk together heavy cream, milk, and 1/4 cup sugar.
4. Churn the cream mixture in an ice cream maker according to the instructions.
5. Gently fold in the huckleberry mixture and praline pecans before transferring the ice cream to a container.
6. Freeze for at least 4 hours before serving.

Huckleberry Pecan Praline Ice Cream is a delightful indulgence, offering the perfect mix of creamy, crunchy, and fruity flavors. The caramelized pecans add a rich, nutty depth to the sweet-tart huckleberries, making this ice cream a decadent treat that’s perfect for special occasions or a luxurious everyday dessert.

Note: More recipes are coming soon!