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.