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
Units
Scale
- 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).
