Neufchatel Sorbet aka cream cheese sorbet

Adapted from a recipe by a deity. OK, from Saveur but whatever this shit takes amazing. Neufchatel is a french cream cheese. Feel free to use Philly if you wish. I buy it in bulk from a wholesaler because I make a lot of dip and it’s super cheap. Like me. And since finding this recipe, I also make a a lot of cream cheese sorbet. When I make this, I make double. First because I know I’m gonna want a second batch. Second, because I eat so much of the “custard” before it churns that, well, we may need to top up. Whatever, don’t judge me until you’ve tried it. Then you’ll know, oh yes, you’ll know.

It is definitively a sorbet rather than an ice cream. It uses a syrup base, not a custard base, but is deceptively creamy courtesy of that heavenly cream cheese. Stop talking. Start making. It’s helpful to start this a day ahead but not mandatory. It will take a couple hours if not done overnight, an hour otherwise.

Delicious with plum cake or pastry, sticky date pudding, anything gingerbread like, carrot cake… the list goes on.


  • 2 cups sugar
  • 2 cups water
  • 500g cream cheese, softened and cut into largish hunks
  • 1 tsp vanilla extract/paste
  • 1/4 cup lemon or lime juice
  • Pinch salt


  • thermomix (optional really)
  • ice cream churner


  1. Add the sugar and water to the TMX bowl to make a syrup – 8 mins /100º / speed 3
  2. Cool the syrup – overnight is easiest or for 1 hour at least
  3. Add all the remaining ingredients to the TMX bowl and whip until smooth and combined well – 2 mins / speed 4. May need a scrape now and then. If going Thermomix-free, then beat the bejesus out of it with a wooden spoon (work those arm muscles! Feel the burn!!!!!!)
  4. Add the sugar syrup and mix 1 min / speed 4
  5. Place the mixture into your ice cream churner and follow the manufacturers instructions.
  6. Eat immediately. Sure you can put it in the freezer for later but ARE YOU FUCKING INSANE???? JUST EAT IT!!!!!!

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