clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Goat Cheese Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jordan LaCount
  • Yield: 1 quart 1x


Creamy, rich, and not too sweet, this bold goat cheese ice cream with chocolate taste likes a gourmet frozen cheesecake. Barely adapted from How Sweet It Is


  • 8 OZ Goat Cheese, at room temperature
  • 2 CUPS Heavy Cream
  • 2 CUPS Whole Milk
  • ¾ CUP Sugar
  • ? CUP Unsweetened Cocoa Powder
  • 1 TBSP Maple Syrup
  • 2 OZ Milk Chocolate, chopped


  1. Don’t forget! Throw the freezer bowl of your ice cream maker into the freezer the day before to make sure it’s fully frozen!
  2. Place goat cheese on the counter for an hour or two to soften to room temperature.
  3. Using an electric beater, whisk the goat cheese until it’s creamy (a minute or two).
  4. Over medium heat, combine heavy cream, whole milk, sugar, unsweetened cocoa powder, and maple syrup in a large sauce pan.
  5. Whisk constantly until sugar has dissolved and all is combined.
  6. Bring to a boil, then turn heat to low.
  7. Add chopped milk chocolate, whisk, and remove from heat.
  8. Pour mixture over goat cheese and whisk until goat cheese is completely melted into the mix.
  9. Place in fridge for two-three hours to cool.
  10. When cooled, churn in ice cream maker, according to manufacturers directions (mine took about 20 minutes).
  11. Scoop into freezer-safe container and freeze for an additional 4-6 hours.
  • Category: Ice Cream, Dessert
Scroll To Top