Cheese… in a dessert? Clearly, some terrible mistake has been made…
Pondering what deranged, misled cook thought it was a good idea to top a perfectly good apple pie with little shreds of florescent orange cheddar cheese, the combination struck me as downright repulsive. Perhaps sheltered from such cheesy practices, it wasn’t until reading about this oddity online, only a few years ago, did I even know such a thing existed.
Naturally, curiosity got the best of me even after I had verbally condemned the concept to a slow death. Maybe it was one of those things that was so bad, it was actually good, after all. When I finally had the opportunity to find out, I pounced.
A few plain old hunks of sloppily cut “cheddar” wouldn’t do it though, not by a long shot. Hoping to increase the odds of creating something edible, I employed one of my favorite kitchen gadgets: The ice cream machine.
Your eyes do not lie—that is indeed a generous scoop of “cheddar” ice cream, perched upon a warm, freshly baked apple crisp. Suspend your disbelief if you can, because despite the bold orange color, the flavor was quite mild. What hit me first was a lovely bouquet of floral vanilla aroma, followed by the slightest hint of umami and a twang that might be hard for an unsuspecting taster to place.
Moreover, what really made this frozen concoction special was the texture. Thanks to the abundant fat, a richer, smoother, and creamier custard could not be imagined. For that reason alone, I implore you to break down your ideas of “normal” and give the recipe a go!
Cheddar Ice Cream
With a subtle cheesy twang and touch of umami, cheddar ice cream is the decadent, silky smooth scoop you didn't know you were missing in your life.
Ingredients
- 1 3/4 Cups Plain Non-Dairy Milk
- 1 Tablespoon Arrowroot Powder
- 1/2 Cup Granulated Sugar
- 1 (8-Ounce) Package Vegan Shredded Cheddar Cheese
- 1/2 Teaspoon Vanilla Extract
- Pinch Salt
- Pinch Ground Pepper
Instructions
- First, allow all of your ingredients to come up to room temperature if they were previously refrigerated. This is critical, because the vegan cheese changes significantly in texture, and becomes much softer and easier to melt when already warm.
- Combine the non-dairy milk, arrowroot, and sugar in a medium saucepan, and whisk vigorously to break up any lumps. Place on the stove over medium heat, and add the cheese shreds into the pan, whisking gently until the mixture is smooth. Continue to whisk every couple of minutes, until the mixture comes to a boil. Cook for about a minute longer, until fully thickened, and turn off the heat.
- Add in the vanilla, and season with salt and pepper. Stir to incorporate.
- Let cool, and chill thoroughly for at least 3 hours before churning in your ice cream machine according to the manufacturer’s directions. Transfer the soft ice cream to an air-tight container, and store it in the freezer for another 3 hours minimum, until frozen solid, before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 87mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.