If you’ve never tried goat cheese in dessert form, this is the perfect introduction. Berry goat cheese sherbet combines the tangy, creamy richness of goat cheese with the bright, juicy sweetness of mixed berries. The result? A luscious, velvety frozen treat that’s slightly tart, lightly sweet, and refreshingly different. It's fancy enough to wow guests but simple enough for everyday indulgence.
Berry Goat Cheese Sherbet
Prep Time 15 minutes mins
Chill & Churn Time 1 hour hr 25 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American
- 2 cups mixed fresh or frozen berries e.g., strawberries, raspberries, blackberries, or blueberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 4 ounces goat cheese softened
- 1 cup plain Greek yogurt whole milk for creaminess
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cook the Berries
In a medium saucepan, combine the berries, sugar, and water. Cook over medium heat until the berries soften and release their juices, about 5-7 minutes. Mash the berries with a spoon as they cook.
Blend the Base
Let the berry mixture cool slightly, then transfer it to a blender or food processor. Add the goat cheese, Greek yogurt, lemon juice, and vanilla extract. Blend until smooth and creamy.
Strain the Mixture (Optional)
For a smoother sherbet, pour the mixture through a fine-mesh sieve to remove any seeds.
Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour, or until completely chilled.
Churn the Sherbet (With Ice Cream Maker)
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically about 25 minutes) until the sherbet is thick and creamy.
Make Without an Ice Cream Maker
Pour the chilled mixture into a shallow, freezer-safe dish. Place the dish in the freezer and stir the mixture every 30 minutes with a fork or whisk to break up ice crystals. Repeat this process for 2-3 hours until the sherbet is smooth and scoopable.
Freeze for Firmness
Transfer the churned sherbet to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
Pairings
Serve your berry goat cheese sherbet in a chilled dessert bowl with a drizzle of honey or balsamic glaze for a sophisticated touch. Pair it with shortbread cookies, a buttery pound cake, or even a sparkling rosé for a summery dessert spread.
FAQs
1. Can I use only one type of berry?
Absolutely! This recipe works beautifully with just strawberries, raspberries, or blueberries. Adjust the sugar slightly depending on the natural sweetness of the berries.
2. What kind of goat cheese should I use?
Choose a plain, soft goat cheese with a mild tang. Avoid flavored varieties, as they may overpower the berries.
3. Can I make this without an ice cream maker?
Yes! Pour the mixture into a shallow dish and freeze. Stir every 30 minutes with a fork to break up ice crystals until smooth and frozen.
4. Is Greek yogurt necessary?
Greek yogurt adds creaminess and tang, but you can substitute plain whole-milk yogurt or even heavy cream for a richer texture.
5. How long does it last in the freezer?
Store the sherbet in an airtight container for up to 2 weeks, though it’s best enjoyed fresh within the first few days.