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Does everyone feel a little rushed as soon as mid August hits? “No! summer, please don’t go!”
Or are you like, “YES! Bring on the cooler weather. Bring on the pumpkin!” ????
I am of the first category.
In the world of food blogging, end of August tends to bring about whispers of pumpkin spice recipes, and talks of cozy soups. I truly love all of those things, but I resist the rush to jump into fall before it’s even started. Every. Single. Year.
Fall doesn’t officially start until September 23rd this year! See, friends, we’ve got plenty of time to continue celebrating all the beloved food that goes along with summer. Cozy fall foods can wait…just a little longer.
What’s more summer-y than a tropical frozen dessert?!
I mean, we’re talking pineapple, mango, and full fat coconut milk here!!!
Best part is this tropical sherbet is no churn. As in you don’t need an ice cream machine to make super creamy, super delicious sherbet.
Only 6 ingredients to make my tropical sherbet:
- frozen mango chunks – store bought to make things easy
- frozen pineapple chunks – again, store bought
- full fat coconut milk
- a little rum or vodka – (you can’t taste it, see the notes in the recipe on why I add this ingredient)
- pinch of salt – for contrast
- touch of maple syrup or honey – only a little to bring out the natural sweetness of the fruit.
Throw everything into a food processor and blend away until it is nice and smooth!
Then you pop it in the freezer for a few hours so that it’s more of true ice cream consistency.
TA DA! We have one delicious summer treat on our hands!
And it’s pretty much healthy food!
Hello!!! Fruit and coconut milk are the main two ingredients!!! Could this summer treat get any better?!
This is a serious question!
When making this tropical sherbet I did my research on weather to call it sorbet or sherbet!
Know what the difference between the two is?
Sherbet contains milk, usually whole milk, while sorbet doesn’t. Sorbet is simply fruit puree, water, and sugar.
Who knew.
I decided to go the sherbet route for this tropical sherbet because form my experience, when making homemade ice cream of any kind, whether you are using an ice cream machine to help you make the ice cream or not, a little fat is needed.
If you think about it for a second, fat melts on your tongue. It’s what makes a chocolate bar so smooth, same goes for any frozen treat. Without the help of commercial machines and other ingredients store bought companies may put in their ice cream to make it melt in your mouth we need a little fat in our homemade version.
Trust me, I tested this recipe without the full fat coconut milk and just used regular almond milk…the full fat coconut milk version was way better!
Also, coconut goes so well with mango and pineapple!
The frozen mango works for our advantage for this tropical sherbet. Because frozen mango ends up being super duper creamy when blended up. Have you tried some in a smoothie? THE BEST!
I hope you enjoy this tropical sherbet as much as we do. It’s fruity, sweet, with a hint of coconut, refreshing, easy to make, and the perfect way to celebrate the last days of summer.
Come one, don’t you just want to have a bowl of this tropical sherbet while you sit outside enjoying the sun? I know I do!
If you’re looking for a few more homemade frozen treats? Try these:
Happy summer, my friends! Soak it up!
P.S. did you make this recipe?! If so do me a favor and leave a comment and a star rating below. This helps my recipes to be found easier in google – we all want that, right? Plus it makes me smile. Thanks so much for being here!
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Dairy Free Tropical Sherbet (No Churn)
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 5 to 6 1x
- Category: dessert
- Method: blending, freezing
- Cuisine: dairy free, gluten free, vegan, vegetarian, easy
Description
Dairy free tropical sherbet is a healthy summertime dessert. It’s packed with pineapple, mango, and coconut milk. No ice cream machine required!
Ingredients
- 2 cups pineapple chunks, frozen
- 4 1/2 cups mango chunks, frozen
- 2 tablespoons to 1/4 cup vodka or rum (see notes)
- 1 to 2 tablespoons honey or agave nectar (this will depend on how sweet the fruit is)
- 1 15 ounce can full fat coconut milk
- 1/4 teaspoon salt
Instructions
- Puree: Place all of the ingredients into a food processor – you may have to work in two batches depending on how large your food processor is. Blend on high until everything is very smooth, this will take a few minutes – you may need to scrape down the sides a few times to get all the fruit well incorporated. At this time taste and adjust the ingredients as needed.
- Freeze: At this point you will have sherbet that’s the consistency of soft serve. You could serve it immediately. OR freeze it for a thicker, more ice cream like texture. To freeze transfer the sherbet into an air tight container or a bread pan and cover well with plastic wrap and foil. Freeze for at least 8 hours (or overnight).
- Serve: To serve the sherbet allow it to sit at room temperature for about 15 to 20 minutes to soften up a bit so that you can scoop it into serving bowls for. It will keep in the freezer for up to 3 months
Notes
rum/vodka: I have found that when making any kind of homemade ice cream that adding a little alcohol can help to prevent ice crystals from forming in the ice cream. There isn’t enough alcohol in this ice cream to affect you. or to taste it, but you can certainly put in less as indicated in the ingredients – or omit it completely. Just know that ice crystals will form so the ice cream won’t have a super smooth feel on your tongue.
Prep time doesn’t reflect the hands off time needed for the sherbet to freeze solid (8 hours).
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