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Prep time
6 hours 30 minutes
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Makes
One 9x13-inch baking pan
Author Notes
Calling all goat cheese lovers. This summer’s best mix-and-match combination? Strawberry ice cream with a ribbon of cheese. I know, ice cream and cheese sounds bizarre—but it’s delicious. This version’s tangy and sweet, and could pass for a distant cousin of a jam and cream cheese sandwich, or an inside-out cheesecake that’s set up camp in the freezer.
It’s an adaptation of a classic no-churn recipe, which means there’s no need to lug out your heavy ice cream machinery. In fact, the whole operation’s pretty low-key, and you can swap and riff as much as you like. The recipe calls for a fresh goat cheese, for example, but you could just as soon use a soft-ripened goat cheese. (If you do so, adjust by balancing the flavor to taste with confectioners’ sugar, and the amount of cream as needed.) Or, you can swap the Nilla Wafer crumbs for pretty much any cookie crumbs—just aim for a rough crushed texture, like what you’d use to make a crumb pie crust. Other ways to play with the flavor: add a few teaspoons of freeze-dried strawberries, blitzed in a food processor, to the sweetened condensed milk for an extra-tangy hit; or swap out the strawberries entirely, for raspberries. —Ella Quittner
Test Kitchen Notes
This recipe is shared in partnership with Cypress Grove. —The Editors
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Ingredients
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1 pound
ripe strawberries, hulled and quartered
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1 tablespoon
granulated sugar
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1
(14-ounce) can sweetened condensed milk
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1/2 teaspoon
kosher salt, plus 1/4 teaspoon
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2 1/4 cups
very cold heavy cream, plus 6 tablespoons
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2
(4-ounce) packages of Cypress Grove Purple Haze goat cheese (note: Ms. Natural works really well here, too)
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1/2 cup
confectioners’ sugar
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1/2 cup
roughly smashed Nilla Wafer crumbs, or cookie crumbs of your choice
Directions
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Mash the strawberries well in a large bowl—aim for as smooth as possible to avoid icy chunks in the ice cream—and mix in the sugar. Let sit 5 minutes, then add the sweetened condensed milk and 1/2 teaspoon salt. Combine with a spatula.
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In another bowl or in a stand mixer, whip 2 1/4 cups heavy cream until stiff peaks form.
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Use a spatula to transfer about 1/4 cup of whipped cream to the strawberry–sweetened condensed milk mixture, and gently fold to loosen it up. Add another blob of whipped cream, and gently fold to incorporate. Keep doing this with a heaping half-cup of whipped cream at a time, until you’ve folded in all the whipped cream. (As Emma notes in her recipe, it’s better to under-mix than over-mix, for fluffier ice cream.)
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Pour into a 9- x 13-inch baking pan, cover with plastic wrap, and put in the freezer. Set a timer for 1 hour.
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In a food processor or blender, combine goat cheese, remaining 6 tablespoons heavy cream, confectioners’ sugar, and 1/4 teaspoon kosher salt. Blend until smooth and creamy, stopping to scrape down the sides as needed—it should be between loose yogurt and frosting in consistency.
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After the ice cream has been in the freezer for an hour, take it out and pull back the plastic wrap. Spoon the cheese mixture in lines over the top, so it’s evenly distributed. Do the same with the cookie crumbs. Use a spoon to gently swirl the cheese and crumbs into the ice cream. Cover with plastic wrap and put back in the freezer for at least 5 hours.
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Before scooping, let it soften at room temperature for about 10 minutes.
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