Goat cheese cheesecake ice cream is a decadent, not too sweet, warm weather treat!
Darlings, I don’t know why it’s taken me so long to make goat cheese ice cream. It’s amazing, and so so much easier than classic churned ice cream recipes. Imagine making an ice cream base in your food processor or blender, churning, and freezing. There is no required chilling time before the churn. That is a Big Deal. Because summer is not the time for waiting forever for dessert.
Is it me, or has goat dairy become super trendy recently? I’m a long time fan of goat cheese, but have only gotten into cooking with goat’s milk more in the past 2 years thanks to my raw milk co-op. Goat’s milk in dessert recipes isn’t a new concept in other countries, and I think it’s catching on here in the US. Making a batch of goat’s milk dulce de leche is a great place to start. 😉 It makes a lovely, super drizzly topping for lattes, cakes, brownies, and ice cream. Today, we’re going all out and adding this to the ice cream for a decadent goat cheese ice cream that will have you wondering why you haven’t made this before too.