Sounds decadent, right?  It’s not as diet-busting as you’d think, which is a really solid bonus because bathing suit season is just around the corner.

Maybe this creation sounds a little suspicious too: feta and balsamic in my ice cream?  This isn’t a salad! … but trust me on this: feta and balsamic are much more delicious in an ice cream than on a salad.

This Balsamic Feta Cheesecake Ice cream uses my almond milk ice cream recipe as a base-recipe (slightly modified to fit the new ingredients).  I used low-fat cream cheese in the recipe to keep the saturated fat down.  To take the health-factor to the next level, you could also substitute low-fat sweetened condensed milk, fat-free feta, and fat-free graham crackers to shave off a few more calories – this recipe will stand up to these edits and taste just as ooeygooeygood.

But, c’mon people, this is ice cream – it’s not a health food.

Prepare yourself to change the way you think about ice cream. And now, the recipe:

Balsamic Feta Cheesecake Ice Cream

7oz Sweetened condensed milk
1 Tbs Butter
4 Egg Yolks
2 Tbs Arrowroot Power
1.5 C Almond Milk
8oz Low Fat Cream Cheese
1.5 tsp Vanilla Extract
1/2 tsp Lemon Juice
1/4 C Crumbled feta cheese
2 Graham crackers, crumbled
1.5 Tbs Balsamic Glaze (such as this one, from trader joes)

Beat the cream cheese with vanilla extract and almond milk in a bowl until well blended. I used an electric beater to make sure it was very well combined. Set aside.

In a large saucepan, with a whisk, mix the egg yolks, arrowroot, and sweetened condensed milk together – beat until smooth. Add the butter and turn heat on medium. Whisk gently until the butter has just melted.

Immediately and slowly add a stream of Almond Milk  while whisking.

Continue to stir over medium heat until the mixture thickens – about 5-8 minutes. All of a sudden you’ll feel it start to thicken – keep stirring for another 2-3 minutes until the custard leaves trails as it falls off the whisk.  At this point, remove from heat and pour into a tupperware container.

Sprinkle with feta and graham crackers, and chill the custard over night.

The next day, churn in your ice cream maker. After churning, put back into the tupperware – drizzle with the balsamic glaze and marble the glaze into the ice cream with a spatula, being careful not to completely stir it in. Freeze until firm, then serve!

 

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I was curious how the calories/fats/sugars actually worked out, so I used this calculator from Spark Recipes to check it out. Here’s what I found: