Raspberry Goat Cheese Ice Cream

So, I have this thing where I LOVE goat cheese. I love it on salads, in quesadillas, scrambled with eggs, on a cheese plate, with this conserve…love it.

I know a lot of other people who feel the same and we can dine happily together, eating all the goat cheese we want. There are others who hate it though and won’t touch it, not even nut-crusted and fried sitting atop a pile of greens (deeeelish!). It seems to be a very divisive cheese, this goat variety.

I have tried to translate my love of goat cheese into an ice cream before and it was a disaster. Not only did I try to serve it to friends that were in the latter party mentioned above, but I also over-did it on the cheese. It was not sweet enough and far, far too…goat-ish? Yeah, just too much goat cheese, not enough ice cream. This time, I dialed back the goat cheese and stirred in some raspberry puree–making a pale pink ice cream with the tart berry flavor of rasberries and the creamy tang of chevre. There’s enough sugar here to bring the goats cheese from cheese-plate to dessert plate–the flavor is reminiscent of cheesecake, but with the tangy assertiveness of goat cheese.

Raspberry Goat Cheese Ice Cream

Adapted from Jeni’s Spendid Ice Creams at Home 

2 cups whole milk

4 teaspoons cornstarch

1 1/4 cup heavy cream

2/3 cup sugar

2 Tablespoons light corn syrup

1/4 teaspoon kosher salt

3 Tablespoons (1.5 oz) cream cheese, softened

5 ounces soft, plain goat cheese (like chevre), softened

raspberry puree–made from 2 containers of raspberries blended with 1/4 cup sugar and sieved to remove seeds

In a small bowl whisk together 1/4 cup of the milk with the cornstarch. Set the slurry aside. Place cream cheese and goat cheese in a large heatproof bowl, set aside.

In a medium saucepan over medium heat, combine remaining milk, cream, sugar, corn syrup, and salt. Bring to a low boil and quickly whisk in slurry. Continue whisking and bring the mixture to a boil, to thicken, continue to cook and whisk for an additional minute. Mixture should be thick enough to leave whisk tracks behind. Whisk a ladleful of the hot mixture into the cheeses to combine, pour in the rest of the hot mixture and whisk well to combine. Whisk in the raspberry puree to combine well and pour the mixture into a large zip-top bag and cool in an ice bath. Once cooled, process in an ice cream maker according to manufacturer’s instructions. Scrape into a container, cover, and freeze to set.




  1. Eletta Riente says

    What about using almond milk instead of moo cow milk, have you tried a sub like that before with ice cream?

  2. says

    I’m glad we both love goat cheese. I had it on eggs and a baked sweet potato for lunch. I wish i would’ve had this for lunch though! It looks goooood in pink.

  3. Michael says

    The raspberry and goat cheese combination sounds awesome! I might go even further and add a raspberry sauce swirl. But I’m wondering about the 4 Tbsp of cornstarch. Jeni’s recipe only calls for 4 teaspoons. Is that a typo or did you modify the recipe for a particular reason?

  4. says

    Looks amazing! We must be very alike, because earlier this summer I used that same recipe as a base to make goat cheese/blueberry/dark chocolate chunk ice cream!


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