Keso Sorbetes


Cheese and ice cream is the combo you never knew you needed, but was there all along



Perhaps the most unique and incredible dish in my “5 Cheese Dishes from 5 Countries” series is called keso sorbetes, or cheese ice cream. Having originated from the Philippines, this rich dessert is exactly what the name suggests: cheese mixed into ice cream. This ice cream was absolutely amazing. It was worth the intense work and time that goes into making homemade ice cream, so I will definitely be making keso sorbetes again!

This recipe was gifted to us by Erica, who is from Pampanga in the Philippines. In her homeland, folks also refer to keso sorbetes as dirty ice cream. It is very common there—so much so that street vendors walk or use a bike with an attached cart to travel through the streets, selling the irresistible treat to passerby. The nickname “dirty ice cream” comes from parents who conjured a way to stop their children asking for money to buy keso sorbetes. Since vendors didn’t wear gloves while serving, children believed them. But this treat was loved by adults and children alike; on a hot afternoon, you can spot many people enjoying tiny scoops of cheese ice cream in wafer cones, plastic cups, or sandwiched between bread pieces. 

Although it’s quite common to use cheese in desserts in the Philippines, keso sorbetes is Erica’s favorite, and it’s not hard to see why. Since cheese in the Philippines is sweeter and creamier rather than savory, the final product is more similar to traditional ice cream than you’d think. Edam brand cheese is used often, and such gorgeous chunks of cheddar cheese combined with a delicious yellow ice cream creates a unique flavor. 

Keso sorbetes was unforgettably sweet, creamy, and a little salty. The cheese is the unmistakable star of this dish, and I loved every bite. I hope you’ll try this decadent, one-of-a-kind treat, though I won’t judge if you don’t share it.

Watch the Video

Keso Sorbetes


  • Ice Cream Maker


  • 2.5 cups Cream
  • 1.5 cups Milk
  • 1.25 cups Sugar
  • 4 Egg Yolks Lightly beaten
  • 1 Packet of Cream Cheese cut into small cubes
  • 1.5 cups Sharp Cheddar Cheese Shredded
  • 1 tsp Vanilla Extract
  • Yellow Food Color if you want the ice cream yellow


  • In a sauce pan combine cream, cream cheese, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
  • Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
  • Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
  • Place in a heat proof container; add drops of yellow food colour and vanilla extract. Let it cool down, once cooled down place in the fridge for at least four hours.
  • Prepare your ice cream maker and pour the cream mixture together with shredded cheddar, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
  • You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.


Recipe inspired by Ang Sarap
Course: Dessert
Region: Asia
Keyword: Crowd-pleaser


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