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A wonderfully festive, and easy-to-make dessert, this layered ice cream cake featuring creamy goat milk ice cream, naturally sweetened cranberry curd, and a nutty biscotti layer, is most definitely one for the books. | from Lauren Grant of Zestful Kitchen

Honey & Thyme Goat Milk Ice Cream Cake with Cranberry Curd

  • Author: Zestful Kitchen
  • Prep Time: 5 hours
  • Cook Time: 40 mins
  • Total Time: 5 hours 40 mins
  • Yield: 1 (9x5-inch) cake 1x



Goat Milk Ice Cream:

  • ⅔ cup heavy cream
  • 1 cup whole milk
  • 1 can condensed goat milk (12 ounces)
  • ½ cup honey
  • 2 tablespoons instant nonfat dry milk
  • ¼ teaspoon kosher salt
  • 2 sprigs fresh thyme
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 4 large egg yolks

Almond Biscotti Layer:

  • 1 box almond biscotti (6 ounces)
  • 1 cup whole raw almonds, toasted (5 ounces)
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey

Cranberry Layer:


For the goat milk ice cream:

Heat cream, milk, goat milk, honey, dry milk, salt, and thyme sprigs in a saucepan over medium-low until just simmering. Meanwhile, whisk egg yolks together in a large bowl. Remove milk mixture from heat, and slowly pour into yolks, whisking constantly.

Add mixture back to saucepan over low heat and cook, stirring constantly, until thickened and coats back of a wooden spoon, 5–7 minutes. Remove custard from heat and strain through a fine mesh sieve set over a bowl. Discard thyme sprigs and stir in vanilla bean paste.

Cover custard and refrigerate until completely chilled, at least 2 hours or overnight.

Transfer custard to bowl of an ice cream maker and churn according to manufacturer’s instructions (should look like soft serve ice cream). Transfer ice cream to an airtight container and freeze until ready to use.

For the biscotti layer:

Process biscotti in food processor until finely ground (should yield 1½ cups) transfer to a bowl.

Process almonds and 2 teaspoons thyme in now empty food processor until almonds are finely ground and oil just starts to release. Add ground biscotti back to processor.

Melt butter and honey together in a microwave safe bowl. With food processor running, stream in butter and honey and process until combined; transfer to a bowl until ready to use.

To assemble:

Line an 9×5-inch loaf pan with plastic wrap.

Spread a third of the ice cream evenly in bottom of pan. Freeze until firm, about 1 hour. Spread half of the cranberry curd evenly over ice cream and freeze until firm, about 1 hour. Sprinkle half of the biscotti mixture evenly over curd and lightly press to compact, freeze until firm, about 30 minutes.

Spread remaining cranberry curd evenly over biscotti layer and freeze until firm, about 1 hour. Sprinkle remaining biscotti mixture evenly over curd and lightly press to compact, freeze until firm, about 30 minutes. Spread remaining ice cream evenly over biscotti layer, cover with plastic wrap and foil and freeze until firm, about 1 hour.

When ready to serve, invert pan onto serving platter and remove plastic wrap.


Notes: for easy spreading, bring ice cream out of freezer about 5 minutes prior to layering.

Nonfat Dry Milk: using nonfat dry milk in ice cream is a bit unconventional, but give it a try. Here, it helps absorb excess water which prevents ice crystals from forming, it also helps bond ingredients together, which all contributes to a creamy ice cream.

A note on time: prep time has been calculated to reflect total chilling times.

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