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Recipe: Waldorf Salad Ice Cream (blue cheese, apple, walnuts and celery)

If you love a cheese board packed with your favourite cheeses I bet you would have a blue cheese – Stilton, Danish blue, Rochefort or similar. Do you find that by the end of a meal you are feeling quite full but fancy some cheese and biscuits? Well this recipe has all of the essential Waldorf salad ingredients but puts a refreshing twist on the traditional cheeseboard.

Have you ever thought of a savoury ice cream? They can be very refreshing and certainly a palate cleanser.

Harvey and Brockless are a producer and distributor of speciality foods, working with artisan food producers across the globe supplying to a nationwide network of customers.

Their passion and commitment is reflected in their speciality range,  covering everything from butter and flour to charcuterie and pesto including yogurts, speciality salt, Extra Virgin Olive Oil and more.

Harvey and Brockless sent me some ingredients and asked me to come up with a recipe with a difference.  Hope you like the recipe I have created.

I thought of this recipe to give a lighter end to a meal instead of the traditional cheese and biscuits or for a light summer lunch served with lettuce, grapes and a few biscuits or bread sticks. You can serve it in cream balls using a scoop or slice and place on a plate like a semifreddo.

Whip your double cream:-

Whip your double cream until thick however don’t let it get too thick to fold easily into the whipped Greek yogurt. A this stage you can add a teaspoon of honey if you like.

Whip yogurt and add blue cheese:-

Whip until fairly smooth but it doesn’t matter if you leave some small chunks of cheese.

Add celery, apple, walnuts and celery salt:-

Be careful to fold in gently so as not to loose the air in the cream.

Here’s my recipe:-

5 from 1 vote

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Waldorf Salad Ice Cream

Perfect to end a heavy meal instead of traditional cheese and biscuits or for a summery light lunch with lettuce, grapes and a few biscuits.

Author: Heidi Roberts

Ingredients

• 300 ml double cream
• 300 ml Greek Yogurt
• 1 wedge Blue Cheese extra creamy cheeses work best
• ½ cup finely chopped celery
• 1 cup chopped apple
• ½ cup finely chopped walnuts
• ½ tsp celery salt
• sprinkle smoked paprika on top

Instructions

1. In a large bowl whip the cold double cream until thick and creamy

2. In a second bowl whip the yogurt until thick

3. Using a fork break up the blue cheese and crumble into the yogurt and whip all together (there can be some small pieces for texture)

4. Fold the double cream into the yogurt and cheese

5. Add in the chopped celery and walnuts and mix well but carefully so not to loose the air from the whipping

6. Pour into a plastic container and put the lid firmly on

7. Freeze overnight or until it is well frozen. (Take out of the freezer about five minutes before serving)

8. Serve the ice cream in scoops on a little gem lettuce leaf or in a small bowl.

9. Garnish with grapes and if desired some thin crackers or bread sticks

10. Enjoy

Have all your ingredients ready to mix together:-

If you would like to try some other recipes click on the links below:-

Papaya, Pineapple & Chilli Glazed Chicken 

Easy Ham & Cheese Strata

If you try this or any of my other recipes please leave a comment below to let me know how you got on.  I appreciate hearing from you.

This is a sponsored post however it is my original recipe. I was sent some of the ingredients used in the recipe. All photographs are my own. No photographs may be reproduced without my written permission.