Healthy homemade sherbet is super simple to make and a delicious summer treat! While technically sherbet is supposed to be churned in an ice cream maker, I usually prefer this no-fuss method for a quick fix (because let’s be honest, who has time to sit and wait for ice cream to churn?).
It comes out a little less creamy than traditional homemade sherbet and more like an Italian ice. You can really mix and match any fruits, veggies, seeds & choice of milk so the possibilities are endless. The great thing about making frozen treats like this as opposed to buying them in the grocery store is that you have full control of the ingredients- no interpreting strange ingredient labels required! And I am always amazed out how nature provides such an amazingly sweet treat, with so little effort on my part!
Below are two of our go-to recipes: pineapple and strawberry banana.
Pineapple No Churn Sherbet
1 pineapple, chopped into chunks
1/4 cup coconut milk (or whatever milk you prefer)
2 T hemp seeds
Simply combine all ingredients in a food processor and blend until smooth. Freeze in little jars or a loaf pan for about 4 hours.
Strawberry Banana No Churn Sherbet
1 cup strawberries
1 t. vanilla extract
2 T chia seeds
3 T milk
Combine all ingredients in food processor and blend until smooth. Freeze in little jars or a loaf pan for about 4 hours.