Ingredients
Scale
- 1½ cups blackberries
- 4 ounces Cypress Grove Meyer Lemon and Honey goat cheese, room temp
- 1 (14-ounce) can condensed milk
- 3 tablespoons honey, divided
- 1 ½ teaspoons lemon zest
- 1 teaspoon vanilla paste or extract
- ½ teaspoon kosher salt
- 1 pint heavy whipping cream
Instructions
- Add blackberries to a bowl and mash with a fork, set aside.
- Add goat cheese, condensed milk, 1 tablespoon honey, lemon zest, vanilla paste, and salt to a medium bowl. With an electric mixer, beat until smooth and well combined, 2 to 3 minutes.
- Pour heavy cream into a large bowl and beat until stiff peaks form. Half at a time, gently fold the goat cheese-condensed milk mixture into the whipped cream.
- Pour half of the cream mixture into a metal loaf pan. Drizzle 1 tablespoon honey and dollop half of the mashed blackberries over the cream, then use a knife to swirl the toppings into the mixture. Pour the remaining cream mixture into the pan and repeat, drizzling 1 tablespoon honey and remaining blackberries over the cream. Swirl the toppings into the cream with a knife, then wrap tightly with plastic wrap.
- Freeze ice cream until fully frozen, at least 6 hours.