Hey, look! It’s a bandwagon! Let’s jump on it!
Yes, yes, I know that no-churn ice cream has been all over Pinterest and the general internets lately. I also know I’ve waxed poetic about how much I love my ice cream maker. BUT.
But I have to admit the thought of ice cream you could just whip up and freeze had me super curious. Less time between ice cream in my mind and ice cream in my mouth is always a plus. So I had to try it. Hence that bandwagon we’re riding in right now. It’s not a bad ride, if I do say so myself.
Of course, I had to take this bandwagon for a twist…or a bend in the road. What would a bandwagon curve ball be called? A twisty sidewalk?
Speaking of twisty sidewalks. Can I quickly throw in that I have a fear of pulling kids in wagons? Many, many years ago I took my younger brother and cousin on a wagon ride around the block while some of he other cousins rode their bikes. Everything was fine. We were all having fun…until the bikers decided to race….and I decided to run after them. So I’m running down the sidewalk after the bikers thinking, “Wow, it’s much easier to run with this wagon than it was to walk with it.” Then I look back…and see my little brother and cousin on their backs at the end of the block where I had taken a turn while running. They flew off the wagon. Good thing they were wearing helmets. 😛
How’s that for a tangent? Ice Cream! Back to the ice cream.
Goat cheese, honey and thyme ice cream, to be exact. It’s sweet with a hint of tangy goat cheese and just the right amount of herby thyme to add a little extra dimension to the flavor. So good. I may have had ice cream for dinner several nights in a row because I couldn’t get enough of it.
- 2 cups heavy cream
- 7 oz sweetened condensed milk, (half a 14 oz can)*
- ¼ cup honey
- 8 oz soft goat cheese (like chevre), at room temperature
- 2 Tbs fresh thyme
- Place thyme and cream in a small sauce pan and heat on medium, stirring often, until the edges begin to bubble.
- Turn off the heat and allow the thyme to steep in the hot cream for at least five minutes. Pour the cream through a fine mesh strainer and place in the refrigerator until very cold. OR fill a larger bowl halfway with ice cubes. Strain the cream into a smaller bowl and place that bowl into the bowl of ice to quickly chill the cream.
- Combine the sweetened condensed milk and softened goat cheese in a medium bowl. Mix well or whip with a hand mixer until smooth.
- Combine the honey and chilled cream in a medium bowl and whip until stiff peaks form.
- Fold the condensed milk + goat cheese mixture into the whipped cream.
- Place the whole mixture into a freezer safe container and freeze at least four hours or until firm.
Most no-churn ice cream bases out there use the whole can of sweetened condensed milk. Some of my taste testers liked this ice cream with all 14 ounces of condensed milk, but I preferred it at half that. Feel free to adjust the sweetened condensed milk to your tastes or top with more honey to a little added sweetness.
Have you tried making no-churn ice cream? How do you think it compares to the churned stuff?
In the mood for ice cream?