Strawberry Cheesecake Sherbet

You gotta love Canadians. In what other country do people head outdoors wearing short-shorts and flip-flops, with their lily-white legs exposed for all the world to see, the moment the mercury rises above 12 ºC? Spring fever is raging here in Western Canada as we enjoy unseasonably warm weather and plenty of sunshine. Although I haven’t pulled out my summer wardrobe just yet, I have been thinking a lot about two of my favourite hot weather pleasures – fresh fruit and frozen treats. It’s still early for strawberries (very early) but my corner market has stacks of them on display. Priced at two pounds for $5.00, I couldn’t resist.

Strawberries picked this early in the season are going to need a little extra love. Adding sugar will enhance their flavour, as will lemon juice, and a bit of vanilla.

It’s a good idea to pull ice cream or sherbet from the freezer 10-15 minutes before serving. Coldness suppresses sweetness, so that slight rise in temperature can go a long way towards maximizing flavour.

Strawberry Cheesecake Sherbet - recipe at



1/2 cup water
1/2 cup sugar
1 pound fresh strawberries
2 bananas
1/2 cup cream cheese (spreadable)
Juice from 1/2 of a lemon (about 1 tablespoon)
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

  1. In a small saucepan, combine water and sugar. Bring to a boil and simmer for one minute, until sugar is dissolved. Pour the simple syrup into a heat proof container and place in the refrigerator to chill.
  2. Peel the bananas and slice into one-inch chunks.
  3. Wash and hull the strawberries, then slice them in half.
  4. Place fruit on a baking sheet in a single layer then freeze for at least two hours. At the same time, place an empty metal pan or bowl in the freezer to chill.
  5. Once the strawberries and bananas are frozen, combine them with the simple syrup and all remaining ingredients in your food processor’s work bowl. Blend, stopping to scrape the sides of the bowl if needed, until the texture is smooth and creamy. You’re looking for a consistency similar to soft serve ice cream.
  6. Pour the whipped sherbet into the chilled metal pan or bowl and place in the freezer overnight.

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  1. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

    • Thank you so much! I’m on my way over to check out your site now. :-)

  2. Yes we are definitely Canadian.

    • Go Canucks! :-)

      I wonder if the same thing happens in other countries that are as far north as we are. Do the Swedes run around in their shorts at the first sign of Spring?

  3. How long will this keep in a regular freezer? how about a deep freezer? can’t wait to try it!

    • Hi Beth,
      That’s a great question and one I’ve never thought about before. Ice cream and sherbet don’t last a week at our house. I looked around and found out that, according to the FDA website, 2 – 4 months is the recommended time. The most common problem when frozen treats spend too long in the freezer is the texture changes, and if not covered properly (ideally with plastic wrap on the surface, then covered with a lid), they can get icy and pick up other flavors from the freezer.



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