Ever tried goat cheese in ice cream? It’s a game-changer. This dessert has it all: creamy, tangy, sweet, and a little savory. Inspired by the classic combo of goat cheese and honey, “The Old Goat” takes it up a notch. We’re mixing in rosemary, almonds, lemon curd, and jam for a treat that feels fancy but is super easy to make.
Perfect for impressing your foodie friends or indulging on a quiet night, this pint-sized recipe will have you hooked.
Quick Recipe Snapshot
Time Needed:
- Active prep: 10 minutes
- Freezing: 24 hours
Serves: 1 pint (but you can double it!)
Effort Level: Easy
Tools You’ll Need:
- Ninja Creami
- Pint container
- Saucepan
- Skillet
- Spatula or whisk
Pro tip: You can prep the base the day before.
Here’s What You’ll Need
For the Base:
- 1 cup heavy cream: Makes the ice cream rich and smooth. No heavy cream? Use ¾ cup milk + ¼ cup melted butter.
- ½ cup whole milk: Lower-fat milk works, but the texture won’t be as creamy.
- ¼ cup honey: Sweet, earthy, and delicious. Swap with maple syrup for a twist.
- 2 oz goat cheese: Adds a tangy kick. Too bold for you? Cream cheese works too.
For the Mix-Ins:
- 2 tablespoons jam: Raspberry or blackberry works best, but use your favorite.
- 2 tablespoons lemon curd: Bright and citrusy—balances the goat cheese perfectly.
- ¼ cup almonds: Toast them for 3 minutes until golden for extra flavor.
- 1 teaspoon rosemary: Toast it with the almonds for a herby pop.
How to Make It
To begin, you’ll need to prepare the ice cream base. In a small saucepan, combine the heavy cream, milk, and honey. Heat the mixture over medium heat until it’s warm, but make sure it doesn’t boil—you’re looking for gentle steam rising from the surface. Once heated, add in the goat cheese and whisk until it melts completely, creating a smooth, creamy mixture. When it’s ready, pour the base into your Ninja Creami pint container, smoothing the surface so it freezes evenly. Place the container on a flat surface in your freezer and let it freeze for at least 24 hours.
The next day, it’s time to transform your frozen base into creamy ice cream. Remove the pint from the freezer and let it sit at room temperature for 5 to 10 minutes—just enough to soften slightly. Lock the container into the Ninja Creami machine, select the “Ice Cream” setting, and let the machine work its magic. Once the cycle finishes, you should have a beautifully processed base.
Here’s where the fun begins: mix-ins. Using a spoon, create a 1-inch wide hole down the center of the ice cream. Fill this space with your raspberry or blackberry jam, lemon curd, toasted almonds, and rosemary. Place the container back in the machine and choose the “Re-spin” setting to combine everything evenly. If you prefer your ice cream firmer, pop it back in the freezer for an hour or two before serving. Otherwise, grab a spoon and enjoy your homemade “The Old Goat” ice cream right away!
Make It Your Own
- Vegan Option: Use plant-based cream, almond milk, vegan cream cheese, and agave syrup instead of honey.
- Seasonal Twist: Swap rosemary for thyme in the fall or basil in the summer.
- Add Heat: A pinch of cayenne pairs surprisingly well with the sweetness.
Serving & Storing Tips
- How to Serve: Scoop into bowls and top with toasted almonds or a drizzle of honey. Add shortbread cookies or fresh berries for extra flair.
- Storing Leftovers: Keep it in an airtight container in the freezer for up to a week.
- Too Hard to Scoop? Let it sit at room temperature for 10 minutes before serving.
This recipe isn’t just about ice cream—it’s an adventure for your taste buds. So go ahead, give it a try, and let me know how it turns out!
