Goat Cheese, Medjool Date, Candied Almond and Dark Chocolate No-Churn Ice Cream
Learn how to make this Goat Cheese, Medjool Date, Candied Almond and Dark Chocolate No-Churn Ice Cream recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
8
Cook In:
24 hours
Prep In:
10 mins
Method:
Freeze
Introduction
Goat Cheese, Medjool Date, Candied Almond and Dark Chocolate No-Churn Ice Cream
By: Sous Chef Myka
In the hot summer months, nothing brings us joy quite like the words “no-churn ice cream.” And trust us: this Goat Cheese, Medjool Date, Candied Almond and Dark Chocolate No-Churn Ice Cream is the ultimate recipe, with some heaven-sent ingredients.
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2 Tbsp Dark Brown Sugar
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1 Tbsp Water
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½ Cup Sliced Almonds
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5 Medjool Dates
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2 & ½ Oz Dark Chocolate
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14 Oz Sweetened Condensed Milk
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8 Oz Goat Cheese
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2 Cups Heavy Cream
Goat Cheese, Medjool Date, Candied Almond and Dark Chocolate No-Churn Ice Cream
Hi Chefs, Myka here 👋
While we love kitchen gizmos and gadgets as much as the next person, no one wants to be cranking an at-home ice cream machine in the steamy summer months. But allow us to introduce you to your new favorite recipe: Goat Cheese, Medjool Date, Candied Almond and Dark Chocolate No-Churn Ice Cream.
To start, add dark brown sugar and one tablespoon of water to a small skillet over medium-high heat. When the sugar has melted, add sliced almonds, tossing evenly to coat. When the almonds are toasted, remove and let them cool.
Next, remove the pits from your medjool dates and roughly chop them, setting them aside. Roughly chop dark chocolate, and set that aside as well.
After that, take an electric mixer and whip sweetened condensed milk with goat cheese until well-blended. Stir in your dark chocolate, almonds and dates.
In another bowl whip heavy cream until stiff peaks form. Gently fold that into the goat cheese mixture until well blended. Finally, pour into a pan and freeze overnight, and enjoy!
Happy cooking!
Step by Step Instructions
Step 1
In a small skillet over medium-high heat, add 2 tablespoons of dark brown sugar and 1 tablespoon of water.
Step 2
When the brown sugar has melted into the water, add ½ cup of sliced almonds and toss to evenly coat.
Step 3
Continue stirring until you start to smell the almonds toasting, then remove from heat and cool on waxed paper.
Step 4
Remove the pits and roughly chop 5 Medjool dates. Set aside.
Step 5
Roughly chop 2 ½ ounces of dark chocolate and set aside.
Step 6
With an electric mixer, whip a 14 ounce can of sweetened condensed milk with 8 ounces of goat cheese until well blended.
Step 7
Stir in the dark chocolate, almonds and dates.
Step 8
In a separate bowl, whip 2 cups of heavy cream until stiff peaks form.
Step 9
Gently fold the whipped heavy cream into the goat cheese mixture until well blended.
Step 10
Pour into an 8×8 pan and freeze overnight.
