5 from 2 reviews

5-Ingredient Goat Cheese Honey Ice Cream

Name: 5-Ingredient Goat Cheese Honey Ice Cream
Prep time: 20 min
Total time: 20 min
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

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.

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!

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.

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.

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