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    Home / Desserts / Ice Cream & Frozen Treats
    5 from 2 reviews

    5-Ingredient Goat Cheese Honey Ice Cream

    By Alanna Taylor-Tobin on Jul 18, 2014 (updated Oct 2, 2024) / 43 Comments Jump to Recipe

    This silky smooth goat cheese ice cream tastes a little like cheesecake thanks to fresh goat cheese. Honey makes it naturally sweet and adds lovely floral notes. Serve this savory-sweet ice cream on your favorite fruit desserts (shown here with baked figs - yum!)

    This recipe takes just 30 minutes of active time; for best results, chill the ice cream base for several hours before churning, and freeze until solid afterward for at least 3 hours.

    delicious Goat Cheese Honey Ice Cream

    I could easily eat goat cheese for every meal of the day, including dessert. Goat cheese is brilliant in desserts including velvety goat cheese cheesecake.

    Until this week, I had never tried it in ice cream. However, I couldn't imagine a better accompaniment to these baked fresh figs. So I whipped up this goat cheese ice cream sweetened with honey. I'll show you how it's done in this tutorial.

    Be warned: this ice cream definitely tastes like goat cheese. The goat cheese lovers in our house didn't mind this fact. Even the cat tried to get in on the action – he goes crazy whenever we pull the stuff out!

    honey in pot

    Ingredients

    This ice cream uses just 5 ingredients.

    • Honey adds sweetness and keeps the ice cream soft when frozen.
    • Goat cheese adds a touch of savory, funky flavor. I use Cypress Grove and Vermont Creamery are the brands I recommend most for their mild flavor and creamy texture.
    • Milk and cream form the ice cream base.
    • Egg yolks emulsify the custard base, making it rich and creamy.
    • Salt sharpens the flavors.
    ingredients on table

    Method

    This ice cream takes about 20 minutes of active time to make, plus several hours of chilling and freezing. I'd recommend starting the recipe the day before you wish to serve it for the best texture.

    This makes about 3 cups of ice cream, or 6 servings.

    honey poured into pot
    Combine the honey and milk in a saucepan and heat to melt the honey.
    liquid ingredients in pot
    Gradually whisk the hot milk into the egg yolks.
    ice cream mix in pot
    Combine the cream and goat cheese in another bowl, then stir in the custard base. Chill until very cold, at least 4 hours and up to 2 days.
    ice cream mix in churner
    Churn in an ice cream maker (this is the one I use; affiliate link)
    tub of Goat Cheese Honey Ice Cream
    Transfer the churned ice cream to a storage container and freeze until firm enough to scoop, at least 2 hours and up to 3 months.
    scoop of ice cream in bowl
    Serve any way you like, such as with these roasted fresh figs.

    Serving Suggestions

    • Serve it with fresh berries or berry compote and gluten-free graham crackers for a deconstructed cheesecake dessert.
    • Serve with roasted figs (shown here), warm poached pears, poached quince, or baked pears.
    • Melt a scoop over any crisp or cobbler, such as this almond flour blueberry crisp.
    • Top warm gluten-free brownies for a sundae with a cheesecake vibe.
    Goat Cheese Honey Ice Cream with scoop

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this goat cheese ice cream, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 2 reviews

    5-Ingredient Goat Cheese Honey Ice Cream

    Print Recipe Pin Recipe
    This silky smooth goat cheese ice cream tastes a little like cheesecake thanks to fresh goat cheese. Honey makes it naturally sweet and adds lovely floral notes. Serve this savory-sweet ice cream on your favorite fruit desserts (shown here with baked figs - yum!)
    This recipe takes just 30 minutes of active time; for best results, chill the ice cream base for several hours before churning, and freeze until solid afterward for at least 2 hours.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Total: 20 minutes minutes
    Servings: 6 to 8 servings (makes about 3 cups)

    Ingredients

    • 3 ounces fresh goat cheese, softened (about 2/3 cup crumbled / 85 grams)
    • 1 ¼ cups heavy cream (10 ounces / 300 ml)
    • 1 ¼ cups whole milk (10 ounces / 300 mL)
    • ½ cup honey (6 ounces / 170 grams)
    • ⅛ teaspoon fine sea salt
    • 4 large egg yolks
    Prevent your screen from going dark

    Instructions

    • Place the softened goat cheese in a medium bowl, and gradually whisk in the cream until smooth (being careful not to over-whisk and make whipped goat cheese butter). Place a strainer over the bowl and set aside.
    • In a medium, heavy-bottomed saucepan set over medium heat, warm the milk with the honey and salt until steamy and hot, stirring frequently. Don't let the mixture simmer or boil or the acids in the honey could cause the milk to curdle.
    • Place the egg yolks in another medium bowl set on a damp kitchen towel. Slowly pour the hot milk into the egg yolks, whisking constantly.
    • Return the milk mixture to the pot and cook over low heat, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and/or registers 170ºF on an instant-read thermometer.
    • Immediately pour the milk & egg yolk mixture through the strainer and into the goat cheese & cream mixture.
    • Place the bowl with the warm custard in it over an ice bath and stir until cold. Cover and chill the mixture for at least 4 hours and preferably overnight or up to 2 days. This allows the milk proteins to relax and makes for a smoother ice cream.
    • Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions.
    • Scrape the churned ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, at least 3 hours.
    • The ice cream will keep for up to 2 months.

    Notes

    • Use a light-colored honey and fresh, mild goat cheese here; I like Cypress Grove's Ms. Natural and Sierra Nevada's fresh chèvre the best. For a milder goat cheese experience, decrease the amount of cheese to 1.5 ounces and up the cream by 1/4 cup.
    • For churning the ice cream, I have and highly recommend the ice cream maker attachment for Kitchen Aid stand mixers.
    • Serve the ice cream with any warm fruit dessert, or with Broiled Figs with Za'atar and Pecans.
    • All ounce measurements here are by weight.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 364kcalCarbohydrates: 28gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 210mgSodium: 148mgPotassium: 132mgFiber: 1gSugar: 26gVitamin A: 1130IUVitamin C: 0.4mgCalcium: 127mgIron: 0.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. Sarah @ Snixy Kitchen says

      July 19, 2014 at 5:17 pm

      I agree - this ice cream sounds like the perfect mate for the broiled figs. And I'll take a quadruple scoop please!

      PS. My cat would also go nuts over this ice cream.

      Reply
      • Alanna says

        July 20, 2014 at 8:55 pm

        We sounds like sisters from another mister when it comes to food... and so do our cats! Does your's go mad for almond butter and oatmeal, too? ;)

        Reply
      • Sarah @ Snixy Kitchen says

        July 28, 2014 at 10:23 pm

        Haha, so far it's just ice cream and greens of any sort. It's like they've got the traditional cats love dairy thing...and then, a bit of a health streak.

        Reply
      • Alanna says

        August 11, 2014 at 8:14 am

        Hm, they sound a lot like me. :)

        Reply
    2. cynthia says

      July 19, 2014 at 5:32 pm

      So so beautiful, Alanna!! I can't think of a better combo than these figs and this ice cream -- aahhh. So perfect. (And I love those action shots!)

      Reply
      • Alanna says

        July 20, 2014 at 8:55 pm

        Thanks, lovely Cynthia!! What a sweet thing to say. :)

        Reply
    3. Sophie says

      July 19, 2014 at 6:22 pm

      Yum!! Goats cheese ice cream, perfect! Lovely combination with the figs too...

      Reply
      • Alanna says

        July 20, 2014 at 8:56 pm

        Thanks, Sophie!

        Reply
    4. Thalia @ butter and brioche says

      July 19, 2014 at 8:02 pm

      i am definitely craving a massive bowl of this ice cream right about now.. LOVE everything about this. those broiled figs look too good also.. yum!

      Reply
      • Alanna says

        July 20, 2014 at 8:57 pm

        Aw, thanks Thalia! Your blog's name is making me crave buttery bread fresh from the oven. :)

        Reply
    5. Kate says

      July 19, 2014 at 9:01 pm

      Oh, how I love goat cheese! I've gotten a little taste of goat cheese ice cream at Christopher Elbow's ice cream shop here in KC. It's about time I tried making my own!

      I'm still kicking my younger self for not learning to love goat cheese during my semester in France... I really missed out!

      Reply
      • Alanna says

        July 20, 2014 at 9:00 pm

        That ice cream shop sounds fabulous! I've never seen goat cheese ice cream around here... that ought to change. And don't worry, my younger self ate all the goat cheese for you while in France. ;)

        Reply
    6. Kelly says

      July 20, 2014 at 10:16 pm

      I need this STAT! Definitely making goat cheese ice cream next. I made blue cheese recently and it was SO decadent.

      Reply
      • Alanna says

        July 20, 2014 at 11:31 pm

        Oooh! Blue cheese sounds to-die-for!

        Reply
    7. Carol at Wild Goose Tea says

      July 21, 2014 at 11:47 pm

      You have the most amazing recipes. It is showing me that I might be a teeny weeny bit boring. I am saying this good naturedly. Soooooo its good I am following your site.
      Smiles---thank you.

      Reply
      • Alanna says

        July 23, 2014 at 2:48 am

        Boring? Never! Thanks for the compliment though. :)

        Reply
    8. AmandaPaa says

      July 23, 2014 at 2:09 am

      Hands down the next ice cream I'm making. And I loooovvveee Cypress Gove. Yet another reason I need to move out there.

      Reply
      • Alanna says

        July 23, 2014 at 2:47 am

        I know, right? But wait, don't you live in the cheese capital of the world?! Either way, I think you will love this ice cream, Amanda! :)

        Reply
    9. Ileana says

      July 24, 2014 at 9:15 pm

      Oh my gosh, yes. My favorite thing this summer is a plum and peach crisp. We put scoops of Jeni's goat cheese with red cherries ice cream on it once, and it was just perfect. :)

      Reply
      • Alanna says

        July 26, 2014 at 6:37 am

        That sounds like the best dessert ever!

        Reply
    10. CaliZona says

      July 25, 2014 at 5:55 pm

      Yum, that looks and sounds amazing!!!

      Reply
      • Alanna says

        July 26, 2014 at 6:37 am

        Thanks!

        Reply
    11. Becky Winkler says

      August 09, 2014 at 12:54 pm

      My cat Cupcake loves goat cheese, butter, cream, and any kind of nuts, so she (and I) would love this, too! Where did you get that fabulous ice cream container? I have been looking for a good one.

      Reply
      • Alanna says

        August 11, 2014 at 8:16 am

        Cupcake has excellent taste! I found that glass pan at Rainbow Grocery in San Francisco many years ago. That's probably not much help!

        Reply
    12. Eskil Busck says

      August 20, 2014 at 9:47 pm

      It's looking great! I really want to make the ice cream, but I'm pretty sure I need a casserole just as awesome as yours. Who made it?/Where did you buy it? :)

      Reply
      • Alanna says

        August 21, 2014 at 3:55 am

        Thank you! Do you mean the glass pan that the ice cream is in? I got that little glass loaf pan at my co-op many years ago. If I see any more I'll let you know!

        Reply
      • Eskil Busck says

        August 21, 2014 at 9:15 am

        Thanks, but I meant the stainless steel pot/casserole. :)

        Reply
      • Alanna says

        August 21, 2014 at 5:31 pm

        Oh! I got that at my co-op also. It's made by Endurance. Good luck!

        Reply
      • Eskil Busck says

        August 22, 2014 at 9:57 am

        Great! Thanks :)

        Reply
    13. Unknown says

      October 29, 2014 at 10:50 pm

      Has anyone had any luck making this completely dairy free???

      Reply
    14. Monica Stevens says

      August 29, 2015 at 2:05 am

      This marble board is gorgeous... may I ask where it's from?

      Reply
      • Alanna says

        August 29, 2015 at 6:30 pm

        Thanks! It's a slab of carrara (I believe) gifted to me by a friend. :)

        Reply
    15. Makenna says

      August 18, 2016 at 12:27 pm

      I made this and added frozen raspberries to the ice cream base...DELISH!

      Reply
    16. Meg says

      December 25, 2016 at 10:02 am

      Any advice for how I could make a goat cheese, blackberry and basil ice cream?

      Reply
      • Alanna says

        December 27, 2016 at 5:08 pm

        That sounds delicious! I would steep fresh basil in the hot dairy, strain it, and make the custard with that. Then I would mash up some blackberries with sugar (necessary to keep them from freezing solid) and fold them in near the end of churning. Let me know what you end up trying!

        Reply
    17. Sarah says

      March 06, 2018 at 3:47 am

      I want to make this for my baby’s first birthday, so I’m wondering if I could substitute honey for maple syrup. Would it be a 1-1 substitute?

      Reply
      • Alanna says

        March 06, 2018 at 5:18 pm

        Aw that's so sweet! You can certainly try this with maple syrup. It's more watery than honey so the ice cream will have a harder texture and you will likely want to add a bit of extra maple syrup since it's less concentrated than honey. If you have access to maple sugar you could also try using some of that to make it less watery. Let me know what you end up trying!

        Reply
        • sarah says

          March 06, 2018 at 5:46 pm

          Thanks! She LOVES goat cheese and blueberries. If I wanted to add (frozen wild) blueberries, would I just add them whole to the final mixture before it's churned? Or would it be better to make a compote?

          Reply
          • Alanna says

            March 06, 2018 at 8:04 pm

            Definitely make a compote with some sweetener or they will be too icy in the finished product. That sounds SO GOOD - you two have great taste! :)

            Reply
            • Sarah says

              March 08, 2018 at 4:03 pm

              Ok, so I made it last night/today (had to let my KitchenAid bowl freeze overnight). I substituted honey for 1/4 cup maple syrup and 1/4 maple sugar (man, that stuff was expensive at Whole Paycheck- $12 for 8 ozs). It is DELICIOUS. No joke, best ice cream I’ve ever had!

              I reduced the amount of goat cheese to 2 ozs (half a small log), because I was adding blueberry compote and didn’t want the goat to be too pronounced.

              I didn’t find the recipe too labor intensive for a first-timer. Could I use this sans goat cheese as a good custard-base?

    18. Alanna says

      March 21, 2018 at 8:43 am

      I'm so glad it worked! I think you could probably use it as a custard base - LMK if you experiment!

      Reply
    19. annie says

      April 22, 2023 at 4:41 pm

      Hi! Looks delish! I think the recipe steps may be out of order so I'm a little confused. On step 2, it says to pour the hot milk, but we don't heat the milk until step 3.

      Reply
      • Alanna Taylor-Tobin says

        April 22, 2023 at 10:38 pm

        Hi Annie,

        Thank you for catching that – not sure how that happened, but it's been fixed. Please let me know if you try the ice cream! :)

        -Alanna

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

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