Make Ahead

Blue Cheese Ice Cream with Chocolate Fig Swirl

Photo by Adventurous Ice Creams
Author Notes

This ice cream is a rich addition to a dessert cheese plate. It’s also great over pumpkin pie or poached pears.

If you hate blue cheese and suspect that it started as a horrible practical joke to make people eat mold, skip this recipe. Blue cheese isn’t a subtle layer in the taste profile here. It’s the dominant flavor. —Adventurous Ice Creams

  • Prep time 24 hours
  • Cook time 30 minutes
  • Makes 1 quart
  • Blue cheese ice cream base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • 1 tablespoon powdered skim milk
  • 1 ounce cream cheese, cut into small pieces
  • 3 ounces blue cheese, crumbled into small pieces
  • 1 teaspoon white cooking wine
  • Chocolate fig swirl
  • 1/2 cup dried figs, chopped fine (about 6 figs)
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 teaspoon corn syrup
  • 2 ounces semisweet chocolate, chopped fine
  • 1 teaspoon cocoa powder
  • 1 pinch salt
In This Recipe
  1. Heat cream, milk, 1 cup sugar, powdered milk, cream cheese, and blue cheese over medium heat. Gently whisk until sugar dissolves and cheeses melt (mostly—there will probably be a few bits that refuse to melt). Remove from heat before mixture boils.
  2. Strain mixture into a medium bowl. Discard any unmelted bits of cheese (or spread them over a piece of toast for a sweet snack).
  3. Cover and chill for at least two hours, preferably longer.
  4. While the cream mixture chills, make the swirl. Mix chocolate, cocoa, and salt in a small bowl. Set aside.
  5. Heat water, 2 T sugar, and corn syrup in a small saucepan or skillet. Stir until sugar dissolves. Bring to a boil.
  6. Pour hot mixture over chocolate, cocoa, and salt. Whisk until smooth. Set aside to cool to room temperature.
  7. When the cream mixture is chilled, churn it to a soft-serve consistency according to your ice cream maker manufacturer’s instructions.
  8. Spread a thin layer of the soft-serve ice cream in the bottom of a freezer-safe container. Smear a spoonful of the chocolate fig swirl sauce over the ice cream. Cover the sauce completely with another thin layer of a ice cream. Smear a spoonful of sauce over this layer. Continue alternating ice cream and sauce until your container is full. Freeze for at least four hours.

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