Goat Cheese and Cherry Ice Cream

Yield: 3.5 - 4.0 quarts


  • Cherry swirl
    • 7 cups tart, pitted cherries
      • We used frozen cherries.  Thawed and included juices in the sauce.
    • 1 1/4 cup sugar
    • 1/3 cup cornstarch
    • 5 tsp lemon juice
    • 1 1/4 tsp almond extract
    • 1/4 tsp salt
  • Ice cream
    • 16 oz. soft chèvre (goat cheese)
    • 2 cans (14 oz. each) sweetened condensed milk
    • 2 tsp vanilla
    • 1 tsp almond extract
    • 1 tsp salt
    • 1 quart heavy whipping cream


  1. In a pot, combine all of the cherry swirl ingredients.  Cook on the stovetop over medium heat until the sauce thickens.  Remove from the heat and cool in the refrigerator.
    • My cherries had a lot of liquid, so I reduced to low heat and let it simmer for about 2 hours.  Your cook time will vary depending on how much liquid you need to thicken up.
  2. In a mixing bowl, combine the chèvre, sweetened condensed milk, vanilla, almond extra, and salt.  Mix well.  Set aside.
  3. In another bowl, whip the cream until it forms peaks.  Add in the sweetened condensed milk mixture and mix together.
  4. Churn the ice cream in your ice cream machine.  When it's done, transfer to an airtight storage container, laying layers alternating between ice cream and cherry mixture.  Swirl together with a knife, cover, and freeze.
    • You'll probably have more cherry sauce than you need.  Just store the extra sauce in the refrigerator in an airtight container, and serve with the ice cream.  (Or with your favorite cheesecake!)
  5. Before serving, you may need to let it sit on the counter for 10-20 minutes before scooping.

Adapted from Hummingbird Thyme.