Desserts
Creating Jeni’s signature goat cheese and cherry ice cream at home delivers that perfect balance of creamy tang and sweet summer fruit that’s become a dessert legend. The key lies in blending rich, cultured goat cheese with vibrant cherry purée for a texture that’s velvety yet bright—no artificial flavors needed.
I’ve perfected this recipe through countless batches, ensuring the tangy base never overpowers the natural sweetness of the cherries.
This recipe builds on Jeni’s original technique but simplifies it for home kitchens, whether you’re using an ice cream maker or the no-churn method. The goat cheese base requires precise tempering to prevent graininess, while the cherry purée adds just enough fruitiness to complement—not dominate—the creamy foundation.
Every spoonful should offer that signature contrast between smooth, tangy richness and bursts of summer fruit.
What makes this recipe truly special is how it transforms simple ingredients into something restaurant-worthy. The goat cheese provides that signature tang, while the cherries bring vibrant sweetness that feels fresh and seasonal.
With just a few essential tools and careful layering, you’ll achieve a dessert that tastes like it came straight from Jeni’s own kitchen.
The best part? This ice cream keeps beautifully in the freezer for up to two weeks, making it perfect for gifting or enjoying as a treat whenever the craving strikes.
Whether you garnish with fresh cherries, a drizzle of honey, or a sprinkle of flaky salt, the result is always impressive. Let’s get started on creating your own batch of this beloved dessert.
Ingredients for jeni's goat cheese and cherry ice cream
Just 11 ingredients transform into Jeni’s legendary tangy-sweet ice cream masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Goat Cheese 🧀 | 16 oz | High-quality, cultured, room temperature |
| Fresh Cherries 🍒 | 2 cups | Pitted, frozen or fresh, vibrant color |
| Heavy Cream 🥛 | 2 cups | Cold, full-fat for best texture |
| Whole Milk 🥛 | ½ cup | Room temperature for blending |
| Granulated Sugar 🍚 | ¾ cup | Fine grain preferred |
| Vanilla Bean 🌿 | 1 whole | Split lengthwise for seeds |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cornstarch 🌾 | 2 tsp | For smooth texture |
| Honey 🍯 | 1 tbsp | Optional garnish |
| Flaky Sea Salt 🧂 | 1 tsp | For garnish |
The goat cheese is non-negotiable—look for high-quality, cultured varieties like Montrachet or Crottin from specialty cheese shops or well-stocked grocery stores. Room temperature is key (about 30 minutes out of the fridge), so plan ahead. Fresh cherries are ideal, but frozen work perfectly too—just drain them well. I always buy extra cherries because they’re so good fresh too. The vanilla bean? Madagascar is the gold standard—splurge here if you can. For the cream and milk, organic, grass-fed options add extra richness, but regular works fine.
No goat cheese? Substitute with creamy ricotta or mascarpone—just add a splash more milk to balance the texture. Frozen cherries? Thaw and drain them first. No vanilla bean? Pure extract at half the amount works in a pinch, but it won’t have that same depth. The cornstarch is your secret weapon for that signature silky texture—don’t skip it. For the sugar, turbinado or brown sugar adds subtle depth, but white keeps it classic. If you’re using an ice cream maker, make sure all your ingredients are cold—no warm cream in the bowl.
This ice cream keeps beautifully for up to 2 weeks in an airtight container. For the creamiest texture, let it sit at room temperature for 5-10 minutes before scooping. Portion into pint-sized containers for perfect single servings. Garnish with fresh cherries, a drizzle of honey, or that flaky sea salt right before serving—it makes all the difference. Freeze any leftovers immediately after scooping to prevent ice crystals. Trust me, it’s worth the extra minute.
Why You'll Love This Recipe
- No Blender Hassle: I swear by this recipe because it only needs a saucepan and a whisk—no ice cream maker required. Just heat the cream, milk, and sugar until it’s silky, then fold in the goat cheese and pitted cherries. The texture comes out velvety smooth every time, even if I’m not feeling fancy.
- Cherry-Goat Magic: That tangy-sweet combo? Unbeatable. The goat cheese adds this bright, almost buttery depth, while the fresh cherries bring just the right burst of summer. Honestly, it’s the kind of flavor that makes me want to eat it straight from the bowl with a spoon.
- Summer in a Bowl: This isn’t just dessert—it’s a vibe. Perfect for picnics, potlucks, or when you’re craving something light but indulgent. I’ve even served it chilled in little mason jars for a cute brunch spread. (Yes, even on a Tuesday.)
- Makes More Than You Think: A single batch stretches further than you’d expect, and it freezes beautifully for up to a month. Between us, I’ve had leftovers for breakfast—trust me, it’s a thing. Plus, using goat cheese instead of cream cheese keeps it budget-friendly without sacrificing richness.
Step-by-step instructions for Jeni’s goat cheese and cherry ice cream
This velvety ice cream balances tangy goat cheese with sweet cherries—here’s how to make it perfectly smooth every time.
Prepare the Cherry Purée
Combine the 2 cups fresh cherries (pitted) with the 0.75 cup granulated sugar in a saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cherries break down and the mixture thickens. You’ll know it’s ready when it forms a smooth, jam-like consistency.
Strain the mixture through a fine-mesh sieve to remove seeds and skins, pressing gently with a spoon to extract every bit of juice. Let the purée cool completely before using—this prevents ice crystals later. If you’re using frozen cherries, thaw them first and follow the same process.
Infuse the Cream Base
In a separate saucepan, heat the 2 cups heavy cream and 0.5 cup whole milk over medium-low heat until it just begins to simmer. Remove from heat and add the split vanilla bean, scraping the seeds into the mixture. Let it steep for 10 minutes to infuse the cream with rich vanilla flavor.
While the cream infuses, whisk together the 2 tsp cornstarch and 0.5 tsp salt in a small bowl. Slowly whisk this mixture into the warm cream to create a smooth slurry. Return the pan to medium heat and cook for 3-5 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This step ensures a creamy texture without ice crystals.
Blend the Goat Cheese Mixture
In a blender, combine the 16 oz goat cheese, 1 tbsp lemon juice, and the cooled cherry purée. Blend until completely smooth—this prevents any lumps in the final ice cream. The lemon juice brightens the goat cheese’s tang, balancing the sweetness of the cherries.
With the blender running, slowly pour in the thickened cream mixture in a steady stream. Blend for another 30 seconds until fully incorporated. Taste and adjust sweetness if needed—you might want to add a splash of 1 tbsp honey for extra depth. Let the mixture cool to room temperature before churning.
Churn the Ice Cream
Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions—typically 20-25 minutes—until it reaches a soft-serve consistency. The ice cream should be thick but still scoopable. If you don’t have an ice cream maker, freeze the mixture in a shallow container, stirring every 30 minutes for 3-4 hours to break up ice crystals.
For extra richness, transfer the churned ice cream to a loaf pan and freeze for 4-6 hours until firm. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly. Garnish with a drizzle of honey and a sprinkle of flaky sea salt for a perfect balance of sweet, tangy, and salty flavors.
Pro Tips For Making Jeni'S Goat Cheese And Cherry Ice Cream
- STRAIN THE CHERRY JUICE: After pitting and chopping cherries, let them sit in a fine-mesh strainer for 10 minutes before mixing with the cream—this removes excess pulp that can make your ice cream grainy. I used to skip this, and the texture always felt off.
- COOL THE MIX FULLY: Pour the goat cheese and cherry mixture into the ice cream maker only when it’s ice-cold—below 40°F (4°C). Warm liquid expands in the machine, risking icy clumps. I learned this after a batch turned into sad, icy shards.
- SALT THE CREAM: Add a pinch of salt (about ¼ teaspoon) to the heavy cream and milk before heating—it balances the tangy goat cheese and rounds out the sweetness. Trust me, the flavor shift is subtle but noticeable.
- USE FROZEN CHERRY PUREE: If fresh cherries are out of season, freeze the pitted, chopped fruit first, then blend into a puree before mixing with the cream. It’s sweeter, more concentrated, and saves you from dealing with a messy sink. Works just as well.
Troubleshooting this recipe
Grainy Goat Cheese Fix
If your goat cheese mixture looks grainy after blending, it’s likely not smooth enough. Pulse the goat cheese in your blender for 30-60 seconds before adding other ingredients to ensure it’s completely broken down.
For extra insurance, strain the blended mixture through a fine-mesh sieve before combining with the cream base. I’ve found that using room-temperature goat cheese (not straight from the fridge) blends more smoothly too. 🧀
Ice Crystals Forming
Ice crystals happen when air gets trapped or the mixture isn’t churned long enough. To prevent this, make sure your ice cream maker bowl is completely dry before adding the mixture, and avoid overfilling it.
If you’re using the no-churn method, stir frequently during the first 2 hours of freezing to break up ice crystals. Adding 1 tbsp vodka or rum (optional) lowers the freezing point slightly for a smoother texture. ❄️
Too Tangy or Sour
The goat cheese’s tang can overpower the cherries if not balanced properly. To fix this, add 1-2 tbsp honey or 1 tsp vanilla sugar to the cherry purée before blending. If the flavor is still too sharp, mix in ½ cup whipped cream after churning to dilute the tang slightly.
I’ve also had success adding ½ tsp ground cardamom to the cream base for warmth that complements the tartness. 💫
Cherry Flavor Too Weak
If your cherries aren’t bright enough, simmer the purée longer (12-15 minutes) to concentrate the flavor. For extra depth, add ½ tsp almond extract or 1 tsp cherry brandy to the purée. Another trick?
Use frozen cherries with pits—the pits release natural almond-like flavors when cooked. I always double-check that my cherries are fully ripe before puréeing. 🍒
Ice Cream Too Soft
If your ice cream isn’t firm enough after freezing, it might be due to too much air or not enough sugar. For a firmer texture, add 1-2 tbsp corn syrup or 1 tbsp glucose syrup to the cream base before churning.
Also, ensure your freezer is set to 0°F or colder. If using a loaf pan, wrap it tightly in plastic wrap before freezing to prevent freezer burn and maintain shape. 🥶
No-Churn Method Failures
The no-churn method requires precise timing and temperature control. If your ice cream isn’t setting properly, make sure your mixing bowl is chilled in the freezer for 15 minutes before adding the mixture.
Stir vigorously with a spatula every 30 minutes for the first 2 hours to break up ice crystals. For best results, use ultra-pasteurized heavy cream, which whips more easily than regular cream. 🔄
Nutrition facts
Frequently asked questions
Can I use store-bought cherry jam instead of fresh cherries?
While you can substitute ½ cup cherry jam for the fresh cherries, the texture and flavor won't be identical. Jam contains more sugar and lacks the natural fruit acidity, which helps balance the goat cheese's tang. For best results, use unsweetened cherry purée or reduce the sugar in the recipe by ¼ cup if using jam. The purée method creates a smoother, more vibrant ice cream.
Why does my goat cheese ice cream separate or get grainy?
Graininess usually happens when the goat cheese isn't blended smooth enough or isn't at room temperature. Always pulse the goat cheese in the blender for 30-60 seconds before adding other ingredients, and ensure it's fully softened. Strain the mixture through a fine-mesh sieve if needed. Also, avoid over-churning in the ice cream maker—stop when it reaches soft-serve consistency.
How can I make this recipe without an ice cream maker?
Use the no-churn method: Whip the 2 cups heavy cream to stiff peaks, then gently fold in the blended goat cheese mixture. Pour into a loaf pan, cover tightly, and freeze for 6-8 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals. For extra creaminess, add 1 tbsp vodka to the mixture before freezing.
Can I add other fruits to this recipe?
Try raspberries, blackberries, or peaches for a different fruit profile. Replace the cherries with 2 cups puréed fruit and adjust sugar to taste (some fruits are sweeter). For a tropical twist, add ½ cup mango purée alongside the cherries. Just ensure the fruit complements the goat cheese's tang—avoid overly sweet fruits like strawberries unless balanced with extra lemon juice.
How long will this ice cream keep, and can I refreeze it?
This ice cream stays fresh for up to 2 weeks in an airtight container. Once scooped, refreeze any leftovers immediately in a sealed container to prevent ice crystals. For best quality, avoid refreezing more than once—ice crystals develop faster with repeated freezing. If storing long-term, portion into pint-sized containers for easy serving.