Get ready to dig into the creamiest, most flavorful strawberry goat cheese ice cream! Roasting the strawberries amps up their sweetness, while the goat cheese adds a tangy twist that makes this dessert totally unforgettable. Plus, there’s a little basil in the mix for a fun, unexpected flavor boost. This homemade ice cream is the perfect blend of sweet, creamy, and just the right amount of tangy; all you need is a spoon!
I love experimenting with flavors you won’t find in your typical grocery store ice cream. I was inspired to create this unique flavor combination after visiting a small ice cream shop in Portland!
It isn’t surprising to find strawberries in a dessert but how often do you find basil and goat cheese in something other than a savory dish? They actually make great additions to sweet recipes. Our recipe for roasted figs in goat cheese custard is one example. It is a creamy rich cheesecake-like custard that makes an elegant dessert.
And basil actually has some sweetness to it already which makes it a great addition to sweet endings like this ice cream. It is a very subtle flavor in the ice cream but it adds a whole new dimension to the flavors.
Here is Why This Recipe Works
Roasted strawberries = major flavor boost: Roasting the berries brings out their natural sweetness and keeps your ice cream from getting watery. No ice crystals here!
Goat cheese for a tangy twist: This isn’t your average strawberry ice cream. The goat cheese adds a creamy, tangy kick that makes each bite extra special.
Basil Infusion: A touch of basil steeped in milk gives this ice cream a fresh, herbaceous note that pairs perfectly with the strawberries. It’s like a garden party, but better—because there’s ice cream.
No fancy ingredients: You probably have most of these ingredients on hand, and if not, they’re easy to find—no need to track down anything wild!
The Ingredients
- Produce: Strawberries, basil
- Pantry: Sugar, salt, vanilla extract
- Dairy: Whole milk, heavy cream, goat cheese,
- Fridge: egg yolks
Variations
Strawberry Balsamic Goat Cheese Ice Cream: Omit the basil and add a swirl of balsamic reduction during the final moments of churning.
Honey Lavender Goat Cheese Ice Cream: Infuse the milk with dried lavender instead of basil, and swap out ¼ cup of sugar for honey..
Chocolate Strawberry Goat Cheese Ice Cream: Stir in ½ cup of chopped dark chocolate or chocolate chips during the last few minutes of churning.
Tips for Success
- Make sure to roast the strawberries until they release their juices and slightly caramelize. This step helps reduce the water content and intensifies the flavor.
- The longer you let the basil steep in the milk, the more pronounced the flavor will be. If you want just a hint, stick to 1 hour, but for a bolder flavor, go for 2 hours.
- Temper the egg yolks slowly. When whisking the warm milk into the egg yolks, do it slowly to prevent the yolks from cooking and curdling.
- Don’t rush the chilling process; let the custard cool completely in the fridge before churning to get a creamier texture.
- Use a rimmed baking sheet. This prevents the strawberry juices from spilling over in the oven and makes cleanup easier.
Storage
To store any leftover strawberry goat cheese ice cream, transfer it to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming.
Store the ice cream in the freezer for up to 2 months. Make sure the container is tightly sealed to maintain its creamy texture and flavor.
For More Strawberry Recipes:
- Strawberry spoon cake
- Strawberry shortbread cookies
- Strawberry protein shake
- Blackberry strawberry smoothie
- Homemade strawberry popsicles
- Strawberry rhubarb muffins
- Rhubarb strawberry jam
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Basil and Strawberry Goat Cheese Ice Cream
Ingredients
- 2 pounds strawberries
- 1-1/4 cups whole milk
- 1 cup chopped basil leaves
- 1 cup heavy cream
- 8 ounces goat cheese
- 1 cup sugar divided, see recipe
- 1/4 teaspoon salt
- 5 large egg yolks
- 1-1/2 teaspoons vanilla extract
Instructions
- Pre-heat the oven to 350°F. Slice the strawberries in half and spread them out on a rimmed baking sheet. Sprinkle a tablespoon of sugar over them. Place the strawberries in the oven for 45 to 60 minutes.
- Scrape the roasted strawberries into a food processor or blender and puree until smooth. Set aside while you prepare the rest of the ingredients.
- Pour the milk into a medium saucepan and heat it over medium heat until it just starts to get small bubbles but does not boil. After the milk gets hot, remove it from the heat and stir in the basil leaves then place a lid on it and let it sit for 1 to 2 hours. (the longer you let it sit, the more basil flavor.)
- Place the saucepan back on the stove and add the cream, goat cheese, 3/4 cup of sugar, and salt to the basil/milk mixture. Cook over medium heat, stirring until the mixture is warm and the goat cheese melts.
- In a separate bowl beat the yolks with the remaining 1/4 cup sugar.
- Whisk a cup of the warm milk mixture into the yolk mixture. Continue whisking until well combined then pour it into the saucepan with the rest of the warm milk mixture.
- Stir the mixture constantly while you heat it over medium heat. Continue heating and stirring until an instant-read thermometer reads 180°-185°F. (make sure the mixture does not boil).
- Pour the custard into the strainer that is set over a bowl to remove any bits of cooked egg yolk and the basil leaves.
- Stir in the vanilla and the strawberry puree then cover the mixture and place it in the fridge to chill.
Ice cream machine:
- Pour the custard into an ice cream maker and follow the manufactures instructions for churning ice cream.
- Transfer the ice cream to an airtight container and freeze for 3 to 4 hours
Notes
- Roasting the strawberries will intensify the strawberry flavor and make the ice cream creamier because it will cook out some of the water which makes ice crystals.
- Use a rimmed baking sheet when you roast the strawberries so the juices don’t run all over the oven.
