This No-Churn Blueberry Goat Cheese Ice Cream is easy to make with no special equipment and tastes just like blueberry cheesecake!
No-Churn Blueberry Goat Cheese Ice Cream
No-churn ice cream has got to be one of the greatest summertime inventions since the inflatable pool. Light, creamy, sweet, delicious ice cream without all the hassle. No need to worry about freezing your cream maker 24 hours in advance, no need to cook your ice cream base on the stovetop and no messy post-churn cleanup to worry about either (because who has time for that?).
Magic Mix-Up
Before kids, I used to make ice cream creations in my little kitchenmaid ice cream maker all the time. Post-kids, we the rarely have room in the freezer for the ice cream maker and churning a batch tends to cut into our bedtime routine.
Then I found what is arguably the world’s simplest no-churn ice cream recipe: 1 can of condensed milk + 2 cups of freshly whipped whipping cream + 2 teaspoons of vanilla + a pinch of salt + 8 hours in the freezer = light, creamy, sweet, perfect vanilla ice cream! YES!
Other no-churn ice cream recipes I’ve tried have turned out rock hard — much closer in consistency to a popsicle. But not this one. What’s the secret? There are two actually — the sweetened condensed milk provides the creamy, custard-like consistency that you normally get from cooking eggs and milk on the stovetop. Then beat whipping cream to the soft-peak stage and gently fold it into the condensed milk. Doing so incorporates the same amount of air into the batter as churning. Stick it in the freezer and base amazed.
Go for the Goat Cheese(cake!)
Feeling fancy? This standard ice cream base recipe is incredibly adaptable. Mix in your favorite toppings du jour and be amazed!
For this version, I’ve added another layer of magic– a 1/2 cup of goat cheese! It might sound weird but the goat cheese crumbles add the perfect creamy tang to the ice cream, for a flavor shockingly close to cheesecake! My kids couldn’t believe it.
Finally, I added a gorgeous and utterly delicious blueberry swirl. This is just a simple blueberry sauce made by simmering fresh blueberries with sugar, water and a bit of lemon juice on the stove until it becomes a thick compote. In addition to adding the perfect blueberry swirl to this ice cream, it works great as a topping — for ice cream or even pancakes.
Summer’s Perfect Dessert
No excuses left– summer is almost over and this ice cream is to good to miss. Whip up a batch this weekend and be delighted!
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Amazingly Easy No-Churn Blueberry Goat Cheese Ice Cream
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: freezing
Description
This No-Churn Blueberry Goat Cheese Ice Cream is easy to make with no special equipment and tastes just like blueberry cheesecake!
Ingredients
- 1 14-ounce can sweetened condensed milk
- 6 ounces crumbled goat cheese
- pinch of kosher salt
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 4 tablespoons blueberry compote (recipe below)
Instructions
- Combine sweetened condensed milk, goat cheese and pinch of salt in a large bowl and set aside.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), add 2 cups whipping cream and 2 teaspoons vanilla extract. Beat with whisk attachment until soft peaks form.
- Gently fold whipping cream into condensed milk mixture until combined but still light and airy. Pour 1/3 of mixture into a standard loaf pan. Drizzle two tablespoons of blueberry compote over the ice cream base and use a spoon to gently swirl. Pour the rest of the ice cream base over, followed by the remaining two tablespoons of blueberry compote. Use a spoon to make a pretty swirl pattern in the top, then place in the freezer for at least 8 hours or overnight.
Keywords: Blueberry Goat Cheese No-Churn Ice Cream
Blueberry Sauce for No-Churn Blueberry Goat Cheese Ice Cream
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Total Time: 8 minutes
- Yield: 1 cup 1x
- Category: Desserts and Sauces
- Method: Stovetop
Description
Delicious blueberry sauce is perfect for swirling in No-Churn Blueberry Goat Cheese Ice Cream or use it as a topping for ice cream, cheesecake or pancakes.
Ingredients
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Combine blueberries, sugar, water, cornstarch and lemon juice in a small, non-reactive saucepan over medium heat. Bring to a boil, then reduce heat to a simmer and cook for 5 minutes, until the sauce starts to thicken.
- Serve warm over pancakes or waffles or chill and use as a swirl in No-Churn Ice Cream.
Keywords: Blueberry Sauce, No-Churn Blueberry Goat Cheese Ice Cream, Pancakes, Waffles, Topping, Sauce
