Cream Cheese Sorbet
No extra dairy is added to the cream cheese in this tangy, sweet dessert, making it a bit lighter than traditional ice creams. Maxime Iattoni

Inspired by the luscious texture of cream cheese, this smooth sorbet has a touch of fresh lime juice for subtle tang and vanilla for rich sweetness.

Yield: makes 1 QUART


  • 2 cups sugar
  • 2 lb. cream cheese, softened
  • <sup>1</sup>⁄<sub>2</sub> cup fresh lime juice
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
  • <sup>1</sup>⁄<sub>2</sub> tsp. salt


  1. Place cream cheese in a bowl and beat vigorously with a wooden spoon until smooth.
  2. Bring sugar and 2 cups water to a boil in a 2-qt. saucepan over high heat, and cook, stirring, until sugar dissolves.
  3. Stir in juice, vanilla, and salt until smooth; chill for 1 hour.
  4. Process in an ice cream maker according to manufacturer's instructions.