Goat Milk Ice Cream Recipe

I have been curious about using goat milk in ice cream as I love goat cheese and was recently turned on to cajeta, a mexican goat milk dulce de leche.  After doing a bit of reseach I found that there are only minor differences either nutritionally or in make up between milk from cows and goats.  Here is a comparison table that I pulled from this interesting comparison between dairy goats and cows.


So the decision to use goat milk instead of cow milk comes down to taste preference. Maybe you are lucky enough to own a goat, and have a ready supply of fresh goat milk. While you will certainly taste the goat in goat milk ice creams, the taste is subtler than in cheese. Cold dampens flavors and the taste of sugar pretty drasticly alters flavor in most ice creams. Having said that, the unique tang of goat milk seems to be one of those flavors that inspires a wide range of extreme reactions in people.  I assume if you have read this far you are fan.

So here is my first attempt at a goat milk ice cream.  I decided to be a goat milk purist and use no cow milk or cream at all.  This means we have to get more fat from somewhere and we need something to to help us fight grainy ice crystals.  The additional fat will come from egg yolks and the additional ice tamer will be corn starch.  Im using honey rather than table sugar because the flavor is a good complement to goat milk. Try to use a strong, dark version. The downside to using honey is that ice creams with a lot of it tend to develop a coarse texture after being stored in a home freezer for a while. We are only going to make about a pint and a half so that we can eat it with only a few hours hardening (or straight out of our ice cream maker).

Goat Milk Ice Cream Recipe
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Serves: 6
A vanilla goat milk ice cream that can be eaten as is or used as a base for other flavors.
  • 2 cups goat milk
  • ½ vanilla bean or 1 tablespoon of vanilla extract
  • 4 egg yolks
  • ⅓ cup honey
  • 1 tablespoon of corn starch
  1. Mix together the egg yolks, ½ cup of goat milk and the corn starch until smooth in a blender.
  2. If using a vanilla bean, split it and scrape out the seeds. Add the pod and seeds to the goat milk in the next step. If using vanilla extract it will be added in at the end of the cooking process.
  3. Add the remaining goat milk and honey to a heavy bottomed, medium, saucepan (preferably one with a pouring lip), and bring to a rolling boil on a medium heat. Boil, stirring for 3 minutes.
  4. Remove the saucepan from the burner. Turn the blender on at a low setting and in a very, very, thin stream pour in the hot goat milk. It is critical that this is done very slowly so as not to end up with scrambled eggs. Do this through the access hole in your blender lid as opposed to just having the lid off, otherwise you risk making a surprising and regretable mess. If you would prefer a more traditional method read this.
  5. When the goat milk mix is fully incorporated with the eggs, turn off the blender and pour the mix back into the pan you used to heat the goat milk.
  6. Thicken the mixture into an egg custard by stirring constantly, over a medium heat, until you measure 170º F/77° C on a good instant read thermometer. If you don't have an instant read thermometer, thicken it until you can run your finger over the back of the spoon or spatula you are stirring with and leave a trail that doesn't immediately fill back in.
  7. Remove from heat. Remove the two pieces of vanilla bean pod. If using vanilla extract instead, mix it in now.
  8. Pre-chill the mixture before freezing it in your ice cream maker. Read about the various ways of doing this (or not) here
  9. Freeze the mixture in your ice cream maker. It should take 15 - 30 minutes.
  10. Serve right out of your maker or within a few hours of storing in your freezer. Store remainder in a freezer proof container. A layer of cling wrap smoothed on to the top of the ice cream before you close the container, will help keep air out and frost from forming.


I would serve this as a sundae using a generous topping of warm cajeta sauce and some toasted almond slivers.

For more goat milk recipes click here.

15 thoughts on “Goat Milk Ice Cream Recipe

  1. I have a dairy goat and also want to make ice cream without cows milk or cream. My idea is to use coconut milk as the heavy cream! I am excited to try!

    • Hi Hayley
      Coconut milk works great in ice creams but its not really a substitute for heavy cream, at least in terms of fat content. According to wikipedia “Several grades of coconut milk exist: from thick at 20-22% fat until thin at 5-7% fat level.” Heavy Cream has a fat content of 38%, almost double. If you are going to eat what you make right out of your ice cream maker, or within a few hours of hardening in the freezer, its completely a non-issue. However if you plan to store a lot of your goat-coconut ice cream for a few days in the freezer it may get icier than one made with heavy cream. You will have to try various proportions and see. One thing you could try to avoid big ice crystals is to boil the the goat and coconut milk for about 4 minutes, and try adding a couple of tablespoons of corn starch to the mix, both as per the Jeni Bauer method here on the site. Please let us know how it turns out!

  2. goats milk should not taste “goaty” if it does then it either wasn’t handled properly. Which is easy to do. It needs to go straight into a salty ice bath after milking to get it as cold as possible as fast as possible. Or you have a goat with horrible genetics which seems to be getting more and more common. It can be effected slightly by what they are eating, but usually not enough to give the milk a bad taste. We need to be responsible dairy goat breeders and only berrd animals with good flavor and conformation charteristics.

      • You can get goat milk cream, but has to be manually separated from the milk, as the fat molecules are much smaller then cow’s, though I doubt most gravity separate cow’s milk, these days. How much cream would I use to replace the egg yolks and are there any substitues for the corn starch? I am sulfite intolerant and can’t have most corn starch, but I am ready with the goat, goat milk, and cream separator.

        • Hi Kim

          I would try 1 cup of goat milk and 2 cups of goat cream. Leave out the eggs and corn starch. In this case you don’t even have to cook the mix. Just blend everything together and pre-chill it if you need to. This will probably get pretty hard after a long freeze, so you are better off eating it right out of your ice cream maker or within 6 hours in the freezer. A hard frozen ice cream just needs to be thawed a little before you can scoop and serve it. You can always freeze it in a small, even single portion, containers if you have them, if you don’t want to go through a bunch of thaw and refreezing cycles if you plan to eat what you make over the course of more than a few days. Another thing you can try is adding a tablespoon of vodka to the mix right before you freeze it. This should help keep the texture softer and you won’t taste the vodka.


        • Can you use tapioca starch? I’m not sure if sulfites are used in to manufacturing of tapioca starch but for cooking purposes they’re pretty much identical.

    • Interesting, this hasn’t happen to me. I suggest trying to bring your mix to boil very gradually over a lower heat. If this still doesn’t work then just bring to a very low simmer. The point at which you see bubbles forming around the edges but before it actually starts to boil. Again do this over a medium low heat. Keep stirring it so it doeskin stick. Older milk will probably curdle faster than fresher milk. I hope this helps.

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