Dairy-Free Strawberry Sherbet Recipe
This dairy-free, refined sugar-free and vegan strawberry sherbet recipe uses coconut milk for a dessert that's light and creamy.
Photo: Marshall Troy
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
Ingredients
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.
Makes 3 to 4 cups
Ingredients
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.
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