Blend blueberries, honey, lavender and mascarpone cheese in a food processor. Whip the cream and stir it gently into the blueberry mascarpone mixture. Transfer into a bowl of your ice cream maker and start the churning (make sure you froze the bowl of your ice cream maker for at least 8 hours in advance or as per instructions).
After 30 minutes of churning, check your ice cream every couple of minutes to see weather it's ready. It should be thick but not firm. Transfer the ice cream into a container and freeze for about 2 hours. If you are not using an ice cream maker, put your ice cream in the freezer and pulse it every 20-30 minutes for 3-4 hours. Enjoy!