A header shot of a cone of ice cream sitting in a jar. There's a pan of ice cream as well as some cones, rosemary and raspberries strewn about.

Goat Cheese Ice Cream with Raspberry Rosemary Jam Swirls

I’ve had the idea for this ice cream for a while now. It took me a long time to actually execute it because I’d never made ice cream before, and well, it seemed like a lot of work. Much to my surprise, the process really wasn’t that time or labor intensive. Which is good, because it took me a couple tries to get this goat cheese ice cream with raspberry rosemary jam swirls right. Now that I have, it’s over for all other ice creams.

So how exactly do I make ice cream?

There are a couple different ways of making ice cream. There’s churn, which requires an ice cream machine. And then there’s no-churn, which doesn’t require anything but good old fashioned whisking, plus some condensed milk. Ok, the no-churn variety would be infinitely easier with a hand or stand mixer, but you technically could do it manually. Regardless, this recipe is churned. One day I’ll experiment with a no-churn recipe since I know they’re a lot more accessible. But I wasn’t really feeling condensed milk for this one, so here we are.

To make this ice cream, you start by putting your ice cream bowl in the freezer. Check the instructions on yours, but mine requires being frozen for at least 15 hours before you use it. Once that’s taken care of, make an ice cream base. Then, you refrigerate that base for anywhere from a few hours to a few days. Next, make my raspberry rosemary jam. This jam is easy to make, but you’ll want to do it in advance, because it’ll need time to cool before you swirl it into your ice cream. Then you whip some goat cheese in a food processor with a bit of heavy cream and some lemon juice. Pour it into the ice cream base, and whisk to combine. Now pour the combination into your frozen ice cream maker and set to stir for 20-30 minutes. By this point, it should look like soft ice cream! Transfer it to a freezer safe container and swirl in your jam. Finally, pop it in the freezer for a few hours and voila! You’ve got goat cheese ice cream with raspberry rosemary jam swirls!

I know, I know. This sounds like a lot. And it I’m being honest, it is. It’s definitely a recipe that requires some planning. Thankfully, each piece of it is fairly simple. Now that I’ve made a few ice creams, I truly believe that the process becomes a lot less intimidating once you’ve actually done it.

Ice Cream Base

Remember that ice cream base that I mentioned in the last section? Well, I don’t have one of my own. Maybe one day in the future I’ll develop my own. That seems like a thing I would do. For now, I went with that of my favorite ice cream spot, Salt & Straw. You can find the recipe for their base here! I highly recommend it. But if you’ve got a favorite base, feel free to use that.


Goat Cheese Ice Cream with Raspberry Rosemary Jam Swirls

Course Dessert, Snack
Keyword ice cream, raspberry rosemary jam


  • Ice cream maker
  • Food processor


  • 3 cups Ice cream base (I used the Salt & Straw base – linked above)
  • 4 oz Goat cheese
  • 1 tbsp Lemon juice
  • 6 tbsp Heavy cream
  • 3/4 cup Raspberry Rosemary Jam (Linked above)


  • Put the goat cheese, lemon juice, and heavy cream in the bowl of your food processor and blitz until whipped and smooth.
  • Add the whipped goat cheese mixture and 3 cups very cold ice cream base to a bowl and whisk to combine.
  • Transfer this mixture to the bowl of your ice cream maker (make sure the bowl has been frozen for at least 15 hours). Set it to stir or churn for 20-30 minutes, or until it looks like soft serve ice cream. I use the KitchenAid stand mixer attachment, and it says stir – but yours might be labeled differently!
  • Transfer 1/3 of the ice cream to a freezer-friendly container. Then add 1/4 cup raspberry rosemary jam, and swirl together with a toothpick or knife. Repeat this process until you've used all of the ice cream and jam, then transfer to the freezer for a few hours before eating.

I know, I know, this recipe is way more intense than usual. I promise you it’s worth it, though! Thankfully, everything can be prepared ahead of time. Seriously. The base, jam, and whipped goat cheese will all do just fine if you make them a few days in advance and store them in the fridge.

If you make this, let me know in the comments or on Instagram! I always love hearing from you and am so curious to hear how you like this ice cream!

Looking for more summer desserts? Check out my raspberry and ruby chocolate brown butter sugar cookies or fudgy Black Forest brownies!

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