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

  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 1x


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.

  • Category: Dessert