No Churn Strawberry and Goat Cheese Sherbet Recipe

I am so incredibly stoked about this sherbet. It is so easy to make (read: no ice cream maker!). And ohmygoodnessgracious is it good.

This is such a revelation because I’ve been working on making tasty, easy ice cream for about a year now, and I’ve rarely made anything that I’ve been exceptionally proud of.

Oblique angle of two clear serving cups and a metal tray full of Strawberry and Goat Cheese Sherbet. A white porcelain cylinder shaped dish full of fresh berries is in the background.

I did make a dairy-free peanut butter ice cream that was almost there, but it was a bit too dense.

I tried infinite dairy-free recipes to make just some plain old vanilla ice cream that was on the healthier side and didn’t taste like coconut, and failed miserably many times. (Okay, maybe not so miserably – it all disappeared in a decent amount of time, but it was never anything to write home about.)

Top down view of a metal baking tray full of chopped fresh strawberries.

But then. Then, I made a full fat, full dairy and full egg ahhmazing real vanilla ice cream just to prove that I could, and it knocked me off my feet. But there I was eating an entire batch of heaven-on-the-lips/lifetime-on-the-hips ice cream that I was sure was going to put me in a coma.

Top down view of fresh strawberry chunks in a food processor.

So, my ice cream making came to a halt for a while. It got cold during the winter months (but not really, because we live in central California and had the warmest, driest winter possibly ever) and ice cream just wasn’t on my mind.

Top view of a strawberry and goat cheese sherbet blended in a food processor.

However, this recent heatwave got my ice cream brain going just around the time that Martha herself suggested a recipe for peach sherbet, and I dove right in.

A metal tub full of frozen strawberry goat cheese sherbet on a white, isolated background.

I recently ran over to Costco in an extreme hurry to get dinner on the table by the time my husband got home from work, and left the warehouse with nothing more than a huge thing of strawberries, some blackberries, a giant 25-pound bag of flour, and an equivalent amount of goat cheese.

Okay, not quite 25-pounds worth, but it may as well be. Twenty-two ounces of goat cheese for just $6.49?? I couldn’t pass it up. Normally, 4 ounces of the stuff costs me that much – which is half the reason why I don’t make a habit of eating cheese.

A human hand reaching into a metal ice cream tub with an ice cream scoop containing strawberry goat cheese sherbet.

Soo, where did I put that goat cheese? Right into my ice cream. Logical.

An ice cream scoop resting on a metal tub full of strawberry goat cheese sherbet. On a white, isolated background.

Anyway, like I said, this is so easy. You freeze your berries, then add them to a food processor with sugar, almond milk, goat cheese, and a bit of lemon. You blend it all up until it is creamy smooth, and then you stuff it all in your face freeze it for a few hours to firm up.

It’s sweet from the berries, a bit tangy and really creamy from the cheese, and so refreshing you won’t even believe it.

And honestly, no joke, it really is that color. There was no Photoshopping done to make it that pink. That’s just how it is.

A close up of a clear glass serving dish filled with strawberry goat cheese sherbet.

This is definitely not the last time I’ll be making this sherbet this summer. I would be more than happy to see a never-ending supply of it in my freezer, actually.

I think I’ll spend my summer out on the porch, throwing the ball for the dog, and eating this. That would be sublime.


Oblique angle of two clear serving cups and a metal tray full of Strawberry and Goat Cheese Sherbet. A white porcelain cylinder shaped dish full of fresh berries is in the background.

No-Churn Strawberry and Goat Cheese Sherbet


An incredibly easy and delicious recipe for strawberry and goat cheese sherbet. It requires no ice cream maker and just a few minutes to make!


  • 1 1/2 pounds (about 6 cups) quartered strawberries
  • 1/2 cup sugar
  • 1/2 cup almond milk*
  • 1/2 cup goat cheese
  • 1 teaspoon lemon juice
  • pinch salt


  1. Space the strawberries out evenly on a baking sheet and freeze until solid, about 2 hours minimum.
  2. Transfer the berries to a food processor (start with half of them if you have a smaller processor, like I do) and add the remaining ingredients. Process until smooth, intermittently adding any berries that didn’t fit.
  3. Once smooth, transfer to a 8×4″ baking pan and spread the ice cream out. Eat at least 5 spoonfuls right now.
  4. Cover with plastic wrap and let set in the freezer for about 2 hours. At this point it will scoop really nicely. If it freezes longer, set it out for about 10-15 minutes before serving. Enjoy!


I’m sure any form of dairy or soy milk would work, also.

Please let us know what you think of this recipe down in the comments below and ratings would be appreciated!

Don’t forget to Pin It!

A collage of photos showing different views of a strawberry and goat cheese sherbet recipe.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 19th, 2014. Last updated: March 28, 2018 at 15:24 pm.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog “My California Roots” (now being merged into Foodal).

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