Blueberries and goat cheese go together well as a spread for any appy table, so I figured why not try to make it into an ice cream flavour? It's a little reminiscent of a cheesecake ice cream, but with the deeper flavour that fresh goat cheese brings on board an unexpectedly delightful flavour that you don't normally associate with a sweet dessert like ice cream. We certainly enjoyed the change of pace!
Keto Blueberry Goat Cheese Ice Cream Recipe
Blueberry Compote Ingredients:
- 9 oz blueberries
- 2 tablespoons Lakanto granulated monk fruit sweetener (or to taste)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
Goat Cheese Ice Cream Base Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ¼ cup xylitol
- ¼ teaspoon fine sea salt
- 1½ cups unsweetened coconut milk beverage (*Or other unsweetened non-dairy milk.)
- 1 tablespoon vanilla extract (*pure is best!)
- 2 tablespoons bourbon
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup heavy cream (*May swap with coconut cream if preferred.)
- ¾ teaspoon glucomannan(*or xanthum gum)
- 8 oz soft goat cheese, crumbled
Directions:
Add blueberries, sweetener, lemon zest and lemon juice to a large pot, stir to combine. Allow to macerate for 30 minutes to overnight. If using frozen, go for at least 2 hours. Add an empty glass container to the freezer to chill.
Bring the pot with the fruit to a boil over medium-high heat and boil hard for 10-15 minutes or until you reached the setting point, stirring occasionally. Remove from heat, allow to cool to room temperature then chill in the fridge for 2 hours.
Beat eggs with cream of tartar with a mixer until frothy. Add xylitol a little at a time until mixture thickens.
Add all remaining ingredients and mix well, except the heavy cream, glucomannan and goat cheese.
Sprinkle in the glucomannan gradually as you mix, then add the heavy cream and mix over medium-low speed until everything is consistent. Careful not to overdo it or else the cream will start to form a frothy layer on top. Add in the goat cheese and mix on the lowest setting until incorporated. It’s ok if there are some goat cheese lumps.
Add chilled mix to your ice cream maker (*I use the Cuisinart Ice Cream Maker.) and follow the manufacturer’s instructions for your model. Once the ice cream reaches a soft-serve consistency, stop the ice cream maker. Remove the chilled glass container and add the ice cream to it. Gently swirl in the chilled blueberry compote, cover, and let it set in the freezer for at least 4 hours or until set. Scoop into bowls and serve.
Did you make this keto blueberry goat cheese ice cream recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
