This No Churn Strawberry Ice Cream With Feta is a flavor sensation. Perfectly balanced sweet and salty flavors with the fruity tang from strawberries, a total winner!
I know feta in an ice cream seems totally ridiculous. I debated about whether or not to use feta in this recipe for a very long time. Trust me on this one though, you’re going to love it. I’ll tell you exactly why.
If you’re like me and love the whole sweet and salty marriage this one’s definitely right up your alley. I love dark chocolate and sea salt, peanut butter and jelly and I think the salt adds a whole new dimension to a dessert. What feta also manages to do here is to make the ice cream so creamy and decadent that it will blow your mind! For extra creaminess I also added mascarpone to the mix and I was incredibly happy with the results.
If you’re out of strawberries or just want to try another flavor, there are plenty of variations you can try.
- Substitute the strawberries with mangoes. Simply blend the mangoes and use the puree instead of strawberries. You can omit the granulated sugar and wouldn’t have to cook the mango puree down.
- Try a mint feta ice cream.
- Put figs in your ice cream instead of strawberries. Simply chop 10 fresh figs finely and add it to your ice cream mix.
This is one of those whacky flavors that I made on a whim but fell in love with hard. I’m wondering why I never thought about doing this before. It is definitely an out there flavor but I’m sure you’ll love it once you give it a taste.
If you try this no churn strawberry ice cream with feta recipe, don’t forget to use #tlceats and tag me on Instagram so I can see your beautiful creation!
You’ll also love these fruit based recipes:
No Churn Strawberry Ice Cream With Feta
- 2 cups heavy whipping cream
- 1 cup condensed milk
- 1/2 cup crumbled feta cheese
- 1/2 cup mascarpone cheese
- 2 tsp vanilla extract
- 10 oz strawberries
- 1/4 cup white granulated sugar
- Wash, hull and slice strawberries and place in a blender along with the granulated sugar. Blend to a puree and pour it in a saucepan.
- Cook the strawberry puree over medium high heat for about 10-12 minutes until it has thickened and turned into a syrupy consistency. Leave aside to cool completely.
- Ina blender throw together the feta cheese,mascarpone and condensed milk. Blend until completely smooth.
- Whip the whipping cream until stiff peaks form. Add the vanilla and the feta and mascarpone mixture and whip again until everything is well combined.
- In a freezer proof container pour half of the ice cream mixture. Dollop half of the strawberry syrup over it and using a chopstick or knife create a ripple effect. Pour the remaining ice cream mixture over top. Dollop the remaining strawberry syrup, stir around to create ripples. Freeze for 6-8 hours or until frozen.
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