Blueberry Goat Cheese Ice Cream
This recipe is from the cookbook, Homemade Decadence by Joy the Baker
Serves: 4 cups
  • 150 g (1 cup) bleberries
  • 50 ml (1/2 cup) water
  • 100 g (1/2 cup) brown sugar
  • salt
  • 470 g (2 cups) cream
  • 230 g (1 cup) milk
  • 1 teaspoon vodka (optional)
  • 115 g (4 ounces) goat cheese
  1. Bring the blueberries, water, sugar, and salt to a simmer until the blueberries burst.
  2. Transfer to a blender and blend until smooth.
  3. Add the cream, milk, and vodka. Blend until smooth.
  4. Finally, pulse in the goat cheese until just incorporated.
  5. Fill into a bowl, cover with plastic wrap and place in the refrigerator to chill, about an hour.
  6. Churn the ice cream in the ice cream maker according to the manufacture's instructions.
  7. When finished churning, place in a freezer safe container and freeze for at least 2 hours.
Recipe by Baking My Way Through Germany at