It’s starting to feel like summer in Fremont. Temperatures have been hitting 90 nearly every day and the sun has been relentless. I got a burn after only 10 minutes in my backyard! It’s true I am pretty pasty but usually I can go at least 20 minutes before becoming a lobster. 😉
What do I crave on hot summer days? An ice cold beverage, maybe a dip in the ocean and always ice cream. I’ve been staying away from most dairy lately as I’ve noticed it stuffs me up and makes me a little sluggish. I do however still enjoy my butter/ghee. It is one of my favorite things on this earth and I must have it on my toast in the morning. It makes me too happy inside to give it up. Besides, I believe good quality grass fed butter is a health food… in responsible quantities of course. Butter is loaded with the vitamin K-2 and the anti-inflammatory fatty acid, Butyrate. These are very important nutrients for heart and bone health.
That was a bit of a tangent wasn’t it? … you can tell I love my butter. 😛 ANYWAY, since I’ve been avoiding most dairy I have been satisfying my hot day ice-cream craving with homemade vegan sorbet instead. It is so easy and delicious you guys, if you haven’t tried it, you MUST. All you need for homemade sorbet is any combination of frozen fruit and a blender. Seriously. It’s amazing.
Lately though I’ve been craving more of a sherbet, something with a little creaminess to it. So… I just added a little coconut cream to my frozen fruit and voila! A vegan sherbet with no refined sugar and a whole lot of hot day ice cream craving satisfaction. My ice cream maker is in storage so I needed to use a little elbow grease to get this creamy but I’ll tell you it was well worth it.
Vegan Strawberry Banana Sherbet
Ingredients – Makes about a pint
- 1 1/2 frozen bananas
- 15 frozen organic strawberries
- 1/2 cup coconut cream (I skim the cream off the top of a chilled can of coconut milk)
- 1/8 cup honey
- 1 tbsp lemon juice
- 1 tsp vanilla
- Add all ingredients to food processor and process until combined and creamy. This took me about 5 minutes because the strawberries were so hard.
- Pour sherbet into mixing bowl and place in freezer for about 20 minutes.
- Take bowl out of freezer and vigourously whisk for a minute,
- Place back in freezer for another 30 minutes
- Repeat the process another 2-3 times
- Let sherbet harden in the freezer for another 2 hours or so
- Using an Icecream scoop, doll out your deliciousness!
- Keep sherbet in an airtight container in the freezer
I would recommend taking your sherbet out of the freezer about 15-30 minutes before enjoying (depending on the temperature of your house) The consistency is softer and creamier when it’s a little less frozen. Just make sure you don’t let it become a smoothie. Unless of course you feel like one! ❤
XO ~ Sam