The big box of cheese came from Vermont Creamery, a brand I’ve always loved.
Have you tried any of their products? There is so much you can do with goat cheese!
If you haven’t had the opportunity to give Vermont Creamery a try, keep an eye out for them in your grocery store!
I love everything about this ice cream recipe.
I love the beautiful purple hues that were gently mixed into the pure white as snow ice cream.
I love the bits of sweet layered with small chunks of creamy and savory goat cheese.
I even love the creamy yet a tiny bit icy consistency, which is what I always get from a non-custard base ice cream and I usually hate it or at least don’t like it as much, but somehow this time it didn’t bother me.
I usually make my ice cream base with eggs, milk, heavy cream.
Coconut milk is a good substitute for vegan or lactose-free ice cream. This recipe would be vegan if it didn’t have goat cheese. It’s almost vegan! I think next time I will use eggs with my coconut milk and see if that helps with the slightly icy texture.
Despite this, I still think this recipe is a home run. Not only is it beautiful, the coconut flavor makes it damn good, if I do say so myself – I suppose I am a bit biased.
Blueberry Goat Cheese Coconut Ice Cream
Goat cheese in your ice cream, what could be better?
- 32 oz coconut milk
- 3/4 cup sugar
- 2 cups blueberries
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup water
- 4 oz goat cheese
- Combine the coconut milk and sugar in a food processor or blender.
- Chill mixture in the refrigerator until cold, at least 30 minutes.
- In a small sauce pan, combine the blueberries, cornstarch or arrowroot and water.
- Turn on medium high heat and stir until mixture thickens, about 5 minutes. Set aside.
- Churn chilled coconut milk mixture in your ice cream maker for 15-20 minutes, following your ice cream makers instructions.
- With a non-metal utensil, such as a silicone spatula, scoop out the semi-frozen mixture.
- Layer with the blueberry mixture and spread goat cheese throughout each layer.
- Freeze for 6-8 hours.
This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
Amount Per Serving: Calories: 416Total Fat: 27gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 83mgCarbohydrates: 42gFiber: 1gSugar: 22gProtein: 5g
Nutrition information isn’t always accurate. You may want to spot check this information.
Thursday 28th of January 2016
Good afternoon Samantha
I manage the OZ Blueberries and OZ Peaches social pages. You can check them out here —> www.facebook.com/ozblueberries and www.facebook.com/OZ-Peach
Your website is fantastic, filled to the brim with delicious and healthy recipes that we just love! From time to time we would like to share some of your recipes and images with our audience, who would certainly appreciate them. We will of course credit you via any source you prefer and suggest.
I look forward to hearing from you.
Kind regards Natasha Pepler Calidascope - Social Media and Creative Consultant
Friday 29th of January 2016
Please feel free to share my recipes with your audience with a link back to the original post! That would be very much appreciated. Thank you!
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Carrie @ poet in te pantry
Sunday 28th of July 2013
LOVE this combination! It looks awesome!
Friday 26th of July 2013
I pretty much go gaga for goat cheese so I can TOTALLY see how this was your favorite! it would probably be mine too.
Friday 26th of July 2013
Do margaritas count? LOL...