Homemade Healthy Sherbet! Orange Mango & Raspberry
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Homemade Healthy Sherbet! Smooth, creamy dairy free sherbet in mango and raspberry, because if you’re like me then you always just skipped around the lime portion
Serves: 12
Ingredients
- 2 cups Coconut Cream
- 1/4 cup Cashew Butter, Or more coconut cream
- 1/2 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 whole Banana, Frozen (see notes)
- 1 1/2 cup Raspberries, Frozen
- 1 1/2 cup Mango, Frozen
Process
- Blend all ingredients together minus raspberry and mango
- Pour half of the mixture out of the processor
- Add frozen raspberries to your processor and blend until creamy
- Do the same with the other half and your mango too. I added a splash of orange juice for deeper orange color, and the orange mango taste. Totally optional
- Pour each flavor into ice cube tray or silicone mini muffin liner and freeze for 3hours or until firm to touch
- Blend each color until thick and creamy
- Alternately dolllop orange and pink dollops of ice cream into a 9×5 loaf tin, give a gentle swirl (not too much or you’ll blend the colors together) and place in the freezer another 3+ hours
- Scoop and enjoy!
- Keep stored, covered in the freezer
- If thawed for 10min it’s more soft serve consistency, or more ice cream like if eaten right out of the freezer
Why You’ll Love This Homemade Sherbet
- It’s free of artificial dyes
- It’s naturally flavored with REAL fruit
- It’s incredibly nostalgic to enjoy!
- It’s dairy free and vegan friendly
Key Ingredients
- Coconut cream – adds that thick and creamy texture that melts in your mouth with each bite
- Cashew butter – adds more creaminess, without an overpowering coconut taste
- Raspberries – a signature taste found in sherbet
- Mango – Another signature flavor in sherbet. Feel free to sub for peaches
- Pure Maple Syrup – not to be confused with pancake syrup. Pure maple syrup actually contains nutrients, like magnesium and potassium, and it’s lower glycemic index than table sugar, meaning it is less likely to spike your blood sugar
How to Make Homemade Sherbet
- Blend all ingredients together minus raspberry and mango
- Pour half of the mixture out of the processor
- Add frozen raspberries to your processor and blend until creamy
- Do the same with the other half and your mango too. I added a splash of orange juice for deeper orange color, and the orange mango taste. Totally optional
- Pour each flavor into ice cube tray or silicone mini muffin liner and freeze for 3hours or until firm to touch
- Blend each color until thick and creamy
- Alternately dolllop orange and pink dollops of ice cream into a 9×5 loaf tin, give a gentle swirl (not too much or you’ll blend the colors together) and place in the freezer another 3+ hours
- Scoop and enjoy!
- Keep stored, covered in the freezer
- If thawed for 10min it’s more soft serve consistency, or more ice cream like if eaten right out of the freezer
Variations for Dietary Preferences
- Coconut – if not dairy free you can use Cottage cheese to make it high protein!
- Can uses peaches in place of the mango
- Can replace the raspberry for strawberry or cherries
- Can omit the cashew butter; it adds more creaminess without an overpowering coconut taste. Silken tofu will also add that tasteless creaminess
I hope you feel like a kid all over again enjoying this homemade Sherbet!
See how others are loving this recipe!
-Jenn
Ingredients
- 2 cups Coconut Cream
- 1/4 cup Cashew Butter Or more coconut cream
- 1/2 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 whole Banana Frozen (see notes)
- 1 1/2 cup Raspberries Frozen
- 1 1/2 cup Mango Frozen
Instructions
- Blend all ingredients together minus raspberry and mango
- Pour half of the mixture out of the processor
- Add frozen raspberries to your processor and blend until creamy
- Do the same with the other half and your mango too. I added a splash of orange juice for deeper orange color, and the orange mango taste. Totally optional
- Pour each flavor into ice cube tray or silicone mini muffin liner and freeze for 3hours or until firm to touch
- Blend each color until thick and creamy
- Alternately dolllop orange and pink dollops of ice cream into a 9×5 loaf tin, give a gentle swirl (not too much or you’ll blend the colors together) and place in the freezer another 3+ hours
- Scoop and enjoy!
- Keep stored, covered in the freezer
- If thawed for 10min it’s more soft serve consistency, or more ice cream like if eaten right out of the freezer
Video
Notes
The banana adds a bit more creaminess. You can omit and replace with full fat yogurt, more cashew butter, or more coconut cream