Blueberry Goat Cheese Coconut Ice Cream
“What are you going to do with all of that” my mom said as I opened a large box marked ‘perishable.’ We sat sifting through the box of goat cheese, mascarpone and crème fraise while shouting ideas at each other. “The UPS man left it on the front steps; he came back and put it in the shade for you.” How thoughtful of him… I wouldn’t want my precious cheese to go to waste.
I’ve saved the best frozen treat recipe for last, in my humble opinion: Blueberry Goat Cheese Coconut Ice Cream, whhhhhat. Mind. Blown. Right? The big box of cheese came from Vermont Creamery, a brand I’ve always loved. Have you tried any of their products? There is so much you can do with goat cheese, even put it in your ice cream and your tacos and on top of your watermelon! If you haven’t had the opportunity to give Vermont Creamery a try, keep an eye out for them in your grocery store!
I love everything about this ice cream recipe. I love the beautiful purple hues that were gently mixed into the pure white as snow ice cream. I love the bits of sweet layered with small chunks of creamy and savory goat cheese. I even love the creamy yet a tiny bit icy consistency, which is what I always get from a non-custard base ice cream and I usually hate it, or at least don’t like it as much, but somehow this time it didn’t bother me. I usually make my ice cream base with eggs, milk, heavy cream but lately I’ve been avoiding lactose because I’m allergic to…something, the verdict on that is not yet in. The lactose downgrade in my diet has seemed to help lessen my itchy face. Coconut milk is a good substitute for vegan or lactose free ice cream. This recipe would be vegan if it didn’t have goat cheese. It’s almost vegan! I think next time I will use eggs with my coconut milk and see if that helps with the slightly icy texture. Despite this, I still think this recipe is a home run. Not only is it beautiful, the coconut flavor makes it damn good, if I do say so myself – I suppose I am a bit biased.
Goat cheese in your ice cream, what could be better?
Yield: 1 quart
Prep Time: 15 min
Cook Time: 15 min
Total Time: 4 hours 30 min
32 oz coconut milk
3/4 cup sugar
2 cups blueberries
2 Tbsp arrowroot or cornstarch
1/2 cup water
4 oz goat cheese
Combine the coconut milk and sugar in a food processor or blender. Chill mixture in the refrigerator until cold, at least 30 minutes.
In a small sauce pan, combine the blueberries, cornstarch or arrowroot and water. Turn on medium high heat and stir until mixture thickens, about 5 minutes. Set aside.
Churn chilled coconut milk mixture in your ice cream maker for 15-20 minutes, following your ice cream makers instructions. With a non-metal utensil, such as a silicone spatula, scoop out the semi-frozen mixture. Layer with the blueberry mixture and spread goat cheese throughout each layer. Freeze for 4-6 hours.
Disclosure: I was not provided compensation to post about or to link to these sponsors and as always, my opinions of these products are my own. KitchenAid and King Arthur Flour have provided the giveaway contents. There are affiliate links in this post. I received some free samples from Vermont Creamery but this does not reflect my views in anyway.
Other Frozen Treat Week Recipes:
Strawberry Pineapple Milkshake from Katie’s Cucina
Guinness Chocolate Milkshake from Cooking with Books
Pina Colada Smoothie from An Edible Mosaic
Blueberry Sorbet from Chocolate & Carrots
Peanut Butter Chocolate Banana Milkshake from Rachel Cooks
Toasted Marshmallow Milkshake from Nutmeg Nanny
Coffee Smoothie with Fresh Cherries from Cook the Story
Twix Ice Cream Sandwich Cake from Foodie with Family
Mango Lassi Popsicles from Eats Well With Others
Greek Yogurt Popsicles from Damn Delicious
Chocolate Peanut Butter Banana Smoothie (Vegan!) from The Baker Chick