Sherbet is the ultimate nostalgic treat—it's creamier than sorbet and lighter than ice cream. With this ingenious recipe from Dina Cheney's cookbook The New Milks, you can serve up a dairy-free strawberry version that tastes like childhood.

Makes 3 to 4 cups


  • 1 cup plain unsweetened coconut milk beverage (not canned)
  • 1 Tbsp. red wine vinegar
  • 3 cups strawberries, hulled
  • ¾ cup agave nectar
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt

  • Directions

    Active time: 15 minutes
    Total time: 5 hours 45 minutes

    In a small bowl, combine coconut milk and red wine vinegar and let sit 10 minutes.

    In a food processor fitted with a metal blade, puree strawberries, coconut milk mixture, agave nectar, vanilla extract, and kosher salt until very smooth, about 1 minute. Refrigerate covered until very cold, at least 2 hours.

    Using an ice cream maker, churn according to manufacturer's instructions, about 20 minutes. Scoop into a container and freeze until solid, at least 3 hours.


    Next Story