No Churn Goat Cheese Sweet Cherry Ice Cream
Sweet, tangy, fruity! Goat Cheese Sweet Cherry Ice Cream is rich, creamy and oh-so satisfying! If you’ve never made Goat Cheese (Chevre) Ice Cream, now is the time! Amazing with the swirled sweet cherry sauce! So much flavor!
Good in a cone, between some cookies or graham crackers, or all by itself, this no-churn ice cream keeps for several weeks, when covered and frozen!
Special Equipment needed: Hand or stand-mixer, loaf pan or freezer-safe bowl.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes + 4-6 hour freeze time
- Yield: 10 servings 1x
- Category: Ice Cream
- Method: No Churn
- Cuisine: International
Ingredients
Units
Scale
For the Cherry Swirl:
- 1 lb. (3 cups, 454g) Bing Cherries, pitted
- 1/3 cup (65g) Granulated Sugar
- 2 Tbsp Cornstarch or Cornflour
- 2 tsp (10ml) Lemon Juice
- 1/2 tsp Almond Extract
- Big pinch Kosher salt or fine sea salt
For the Ice Cream Base:
- 8 oz. (227g) Soft, fresh Goat Cheese (or Chevre), room temp preferred (See Note 1)
- 1–14oz. (397g) can Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/2 tsp Kosher Salt or 1/4 tsp Fine Sea Salt
- 16 oz. (1 pint, 473ml) Heavy Whipping Cream, chilled
Instructions
Make the Separate parts:
- Cherry Swirl. Cut pitted cherries in halves, or quarter if they are large. Place cherries in a small (2qt/2l) saucepan. Add the sugar, cornstarch, almond extract, lemon juice and salt. I use a potato masher here to mash the cherries a bit more – not necessary but it does smooth the mixture just a bit.) Cook over medium heat until cherry mixture is thick and glossy, about 4-5 minutes. Remove from heat and place cherry mixture in a separate bowl. Place in the fridge to cool to room temperature, about 30-45 minutes.
- Sweetened Condensed Milk (SCM). In the bowl of a stand mixer, or in a medium bowl with a hand mixer, place the Sweetened Condensed Milk, goat cheese, vanilla extract, almond extract and salt. Mix at medium speed until somewhat smooth. I was not able to get mine completely smooth – there were some small bits of cheese – this is ok, you won’t even notice when it’s all frozen together. If using a Stand Mixer: Scrape the Condensed Milk mixture into a separate bowl. No need to clean the big bowl.
- Whipped Cream. Using the bowl of the stand mixer, or a large bowl for a hand mixer, whip the cream at high speed until it is soft and billowy. With the mixer on Medium to Medium-High, pour in the SCM mixture until the mixture is somewhat stiff.
Compose the Ice Cream:
- Spoon half the whipped cream mixture into the pan. Top with half the cherry swirl sauce. Using a knife, spoon, or chopstick, swirl or gently stir the cherry mixture into the ice cream mixture. Repeat with another layer of each, swirling the cherry mixture into the cream mixture. Cover and place your layered ice cream into the freezer for at least 4 hours before serving, preferably 6 hours. If it is in the freezer for a longer period, remove and let stand at room temperature about 10-15 minutes before scooping. The ice cream should be creamy and easy to scoop at that point.
Notes
- Soft Fresh goat cheese is the type sold in the shape of a log, or cylinder. Other, more mature varieties can come in the shape of a pyramid (Valencay), or are labeled “boucheron”. You could use one with herbs if you want, but the flavors will be quite different from those in this recipe.
Nutrition
- Serving Size: 1/10 recipe
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