Description
This No-Churn Blueberry Goat Cheese Ice Cream is easy to make with no special equipment and tastes just like blueberry cheesecake!
Ingredients
Scale
- 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