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Posted by on May 15, 2015 in spring, summer | 0 comments

Strawberry + Chèvre Ice Cream

I’m excited to partner with Local Roots to bring you original recipes featuring their farm-to-home produce. This new Atlanta-based app allows you to order produce and goods directly from local farmers and have it delivered to your home. The strawberries in this recipe comes from Red Earth Organic Farms in Zebulon, Georgia and the chèvre is from Calyroad Creamery in Sandy Springs, Georgia.

Strawberry + Goat Cheese Ice Cream | Kitchen 1204

Strawberry ice cream has been one of my favorites since I was a child. And while I love a good, classic flavor, I also like keeping things interesting! Goat cheese (chèvre) and strawberries are such a wonderful, tangy combination, but they almost always end up on salads around here. Somehow ice cream came to mind, and I’m oh so glad it did! All of the familiar strawberry goodness is in there with a little more depth and range of flavors. I used honey as an additional layer of flavor, but sugar works just fine if you’d rather mellow it out a bit. I adapted this recipe from Laura Chenel’s honey chèvre ice cream recipe and the strawberry ice cream recipe from Molly Moon’s cookbook.

Strawberry + Chèvre Ice Cream

Yield: about 1 1/2 quarts


  • 1/2 lb strawberries
  • 1/4 + 1/8 c honey, divided
  • 2 c cream
  • 1 c whole milk
  • 3-5 oz plain chèvre (fresh goat cheese)


  • 1. Prep strawberries. Remove hulls and halve strawberries. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl. Place mashed strawberries in a small bowl and mix in 1/8 c (2 Tbsp) honey. Step aside to macerate for at least 30 minutes. You should have at least 1 cup of strawberries + juice.
  • 2. Prep ice cream base. In a medium saucepan, heat 2 c cream and 1 c whole milk with remaining honey (1/4 c) over medium heat. Stir until honey dissolves and mixture is almost to a boil (should begin foaming around the edges. Remove from heat before it comes to a boil. Stir in 3-5 oz plain chèvre (to taste) until melted/incorporated. Pour mixture into a shallow bowl or dish.
  • 3. Chill ingredients. Allow ice cream base to cool for a few minutes at room temperature (or you can speed up the process by stirring it over an ice bath). Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled.
  • 4. Churn. Once cooled, mix strawberries (and all the juices!) into base. Process according to your ice cream churn's instructions. Remove ice cream from churn and place in a freezer-safe container. Freeze for 4 hours or until solid.
  • 5. Serve. Let ice cream sit at room temperature for a few minutes before serving. Garnish with fresh strawberries, mint leaves, or balsamic glaze.
  • Notes

    Ice cream will store in the freezer for at least a few weeks (or as long as any other ice cream usually does in your freezer).

    I made this recipe moderately sweet. For a sweeter product, increase to 1/2 c total honey and/or sugar.

    You can play with the ratio of cream to milk, but I don't recommend going below 1 c cream for the sake of a smooth texture. You can swap out all 3 c of dairy for half and half.

    Substitute 1 cup of honey roasted strawberries for an even deeper strawberry flavor (with or without the balsamic would be good)!

    Swap honey for granulated sugar 1:1.

    You can add 1 tsp vanilla extract after the base is cooled if desired.


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