Goat cheese cheesecake ice cream is a decadent, not too sweet, warm weather treat!
Darlings, I don’t know why it’s taken me so long to make goat cheese ice cream. It’s amazing, and so so much easier than classic churned ice cream recipes. Imagine making an ice cream base in your food processor or blender, churning, and freezing. There is no required chilling time before the churn. That is a Big Deal. Because summer is not the time for waiting forever for dessert.
Is it me, or has goat dairy become super trendy recently? I’m a long time fan of goat cheese, but have only gotten into cooking with goat’s milk more in the past 2 years thanks to my raw milk co-op. Goat’s milk in dessert recipes isn’t a new concept in other countries, and I think it’s catching on here in the US. Making a batch of goat’s milk dulce de leche is a great place to start. 😉 It makes a lovely, super drizzly topping for lattes, cakes, brownies, and ice cream. Today, we’re going all out and adding this to the ice cream for a decadent goat cheese ice cream that will have you wondering why you haven’t made this before too.
I followed the basic recipe from THIS SITE, and tweaked the flavors just a little. A healthy dose of lemon juice prevents the ice cream from becoming cloying, especially with the added cajeta swirl. Other great mix-ins would be blackberry preserves, cinnamon apples, chocolate ganache… anything you’d use to top a cheesecake, really.
You will need an ice cream maker to churn. I have this stand-alone machine because I found it at a good value, and we make ice cream a few times a year, but there’s also a mixer attachment for those of you who would prefer to avoid purchasing another kitchen gadget.
I hope you give this ice cream a try, even if you sub out the homemade cajeta for dulce de leche to save a little time. It’s a lovely grown-up take on ice cream that got thumbs up all around in the house. Enjoy, darlings!
- 8 ounces goat cheese
- 1 1/2 cups goat milk, divided
- zest from 1 lemon
- 1 tbsp lemon juice
- 3/4 cups granulated sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 4 whole sheets graham crackers (62 g or 8 small crackers), broken
- 1/2 cup cajeta or dulce de leche
- In a food processor, stand mixer with the whisk attachment, or large mixing bowl with a hand beater, whip the goat cheese, 1/2 cup of the goat's milk, and lemon zest on medium speed until smooth, about 2 minutes.
- Add the remaining goat's milk, lemon juice, sugar, salt, and vanilla extract and whip until well combined.
- Pour into your ice cream maker and churn according to manufacturer's instructions. Drop in the graham crackers during the last minute of your churn.
- Pour half the ice cream mixture into your ice cream container (I use a metal loaf pan) and drizzle half the cajeta over it. Top with the remaining ice cream and the rest of the cajeta. Use a butter knife or chopstick to swirl, and then place in the freezer 2 hours until solid.