You may have guessed that dessert is my favorite part of any meal. Ending an amazing meal on a sweet note is absolutely necessary. One of my favorite traditions is no-churn ice cream. I’ve made this in a variety of flavors: From pumpkin to peach, and everything in between.
The basic recipe for no-churn ice cream is: 1 can (14 oz) of sweetened condensed milk, 1 pint of heavy whipping cream, and flavoring of your choice. Start by whipping the cream until stiff peaks appear and slowly fold in the condensed milk and flavoring. Pop it into a 9×5 pan and freeze of 8 hours. That’s it.
Goat Cheese & Honey
A few years ago, Courtney from Cakes by Courtney was on Hallmark’s Home and Family with her savory goat cheese, honey, and fig cake. I knew I had to make it. The whipped goat cheese and honey frosting was incredible. It was light and had a depth of flavor that I was not expecting.
I’ve been wanting to make this cake again, but opted to make a no-churn version instead. Serving this ice cream over fresh figs and finished by drizzled honey was the best decision I’ve made in awhile.
- 1 pint heavy whipping cream
- 14 oz sweetened condensed milk
- 4 oz plain goat cheese (room temperature)
- 5 TBS of honey + more for drizzling
- Fresh figs or fig jam (optional)
Start by combining the goat cheese, honey, until well combined. Mix in the sweetened condensed milk. You’ll want them well incorporated. Next, whip the heavy whipping cream until stiff peaks form. Fold the goat cheese mixture into whipped cream and combine thoroughly.
Pour mixture into a 9×5 container and freeze for 8 hours. Serve over sliced fresh figs and drizzle with honey.
You’ll enjoy this!
xo love kim