Savory Goat Cheese Ice Cream
A creamy savory ice cream with a pronounced tangy goat cheese flavor, restrained sweetness and a lightly salty finish. This recipe pairs well with beetroot, roasted vegetables or toasted bread.
- Prep
- 10 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
Add the fresh goat cheese, whole milk, heavy cream, granulated sugar and fine salt to a blender.
Blend until completely smooth and the sugar is fully dissolved, scraping down the sides of the blender if needed.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve in small scoops with beetroot, roasted vegetables or toasted bread.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Use a mild fresh goat cheese without an ash coating; mature cheeses taste more assertive and may not blend as smoothly.
- Goat cheese saltiness varies by brand, so do not add more salt before freezing.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 182 | 868 |
| Protein (g) | 6.7 | 32 |
| Carbs (g) | 9.3 | 44.4 |
| Fat (g) | 13.3 | 63.4 |