Rainbow Sherbet (Vegan, No-Churn!) – Minimalist Baker Recipes

Hand holding an ice cream cone with homemade vegan rainbow sherbet ice cream

Put together for probably the most nostalgic recipe to hit the web this summer season: rainbow sherbet(!!). This DIY, no-churn, dairy-free model is contemporary, completely candy, and full of allll the creamy, fruity taste of the basic. Refreshing is an understatement! 

It encompasses a naturally sweetened frozen fruit base with creamy coconut milk and tangy lime. We even snuck some spinach in there, however we promise you possibly can’t style it — simply healthful deliciousness right here. Let’s make sherbet!

Frozen mango, raspberries, and pineapple, plus lime, spinach, coconut milk, and maple syrup

This DIY, no-churn rainbow sherbet begins with two frozen fruits that, when blended, create a creamy texture: mango and pineapple! The candy, creamy duo joins with coconut milk, maple syrup, lime juice, and vanilla to create a taste that reminds us of rainbow sherbet (it’s magic!).

Food processor with frozen mango and pineapple blended into small pieces with coconut milk and maple syrup

That combination varieties the bottom for all three layers of this ice cream.

Loaf pan with the mango pineapple layer of rainbow sherbet

Whereas many of the combination is used to create the yellow base layer of the rainbow sherbet, we create the pink layer by mixing in frozen raspberries.

Blended raspberry, pineapple, and mango mixture in a food processor

The inexperienced layer is optionally available as a result of it doesn’t change the flavour, but it surely creates the multicolored look that’s a serious spotlight of the basic ice cream! And the key, healthful ingredient for the inexperienced layer? SPINACH (the children won’t ever know)!

Loaf pan with layers of yellow, green, and pink ice cream

After spreading the three layers right into a loaf pan, we swirl them collectively and set it within the freezer to let it agency up right into a scoopable texture with lovely swirls of shade!

Layers of rainbow sherbet swirled together in a loaf pan

We are able to’t wait so that you can do this rainbow sherbet! It’s:

Straightforward to make
Naturally sweetened
Good for summer season
& SO nostalgic!

It’s a enjoyable, healthful snack or dessert for teenagers and adults alike! Take pleasure in it in bowls or cones to chill down on sizzling summer season days or to fulfill the rainbow sherbet craving in a brand new manner.

Extra Summery Treats

When you do this recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Scoops of vegan rainbow sherbet ice cream in cones

Prep Time 1 hour 30 minutes

Complete Time 1 hour 30 minutes

Servings 12 (~1/2 cup servings)

Course Dessert, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it maintain? Within the freezer

Stop your display screen from going darkish

  • 3 cups frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1/2 cup canned full-fat coconut milk (a easy, creamy model!)
  • 1/4 cup maple syrup
  • 2 Tbsp lime juice
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 cup tightly packed child spinach (optionally available — exclude when you don’t need to use your blender)
  • Line a loaf pan with parchment paper and go away sufficient overhang to cowl the highest of your sherbet later.

  • MANGO BASE: Place frozen mango and pineapple right into a food processor and pulse till you obtain small shreds. Scrape down the edges and add the coconut milk, maple syrup, lime juice, and vanilla. Combine once more till the meals processor begins to run easily, scraping down the edges as wanted. As soon as there are only a few mango items seen, go away the processor on for no less than 1 minute to realize the creamiest consistency attainable!
  • Take away about 2/3 of the combination and place into the loaf pan. Place the loaf pan into the freezer when you proceed with the recipe.

  • RASPBERRY SWIRL: To the mango-pineapple combination that continues to be in your meals processor, add the raspberries and course of till utterly easy.

  • GREEN SWIRL (OPTIONAL for tricolor look — doesn’t change the flavour): Take away the loaf pan from the freezer and add half of the mango/pineapple combination to a blender with the spinach and mix till the spinach is totally integrated. This step will also be disregarded and also you’ll nonetheless have scrumptious swirled sherbet, it simply gained’t be “rainbow.”

  • Now layer the sherbet. Prime the mango-pineapple layer with the optionally available inexperienced spinach layer and add the raspberry sherbet on high of the inexperienced (or straight on high of the mango-pineapple base if skipping the spinach). Give it a delicate stir to swirl the layers collectively barely.

  • Cowl the sherbet with the surplus parchment paper and place into your freezer for no less than one hour to agency up. We benefit from the texture greatest after 1 hour of freezing as a result of it’s somewhat agency however not frozen stable; nonetheless, you possibly can benefit from the sherbet earlier than freezing when you don’t thoughts a soft-serve consistency!

  • When you let the sherbet freeze stable, take away it from the freezer and permit to thaw for 15-20 minutes till scoopable. It’s greatest eaten the day it’s ready however will maintain for as much as 1 month!

Serving: 1 (half-cup) serving Energy: 71 Carbohydrates: 13.2 g Protein: 0.7 g Fats: 1.8 g Saturated Fats: 1.6 g Polyunsaturated Fats: 0 g Monounsaturated Fats: 0 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 6 mg Potassium: 67 mg Fiber: 1.2 g Sugar: 10.9 g Vitamin A: 299 IU Vitamin C: 18 mg Calcium: 19 mg Iron: 0.4 mg