Piña Colada Sorbet

(Discloser: This is a sponsored post, and I received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)

Put away your ice cream maker. No cranking, electric churning or rock salt involved! This dairy free Piña Colada Sorbet is easily made with a blender, or you can also choose to pour mixture into popsicle molds for a hand-held frozen treat. The inspiration for the flavor is a classic summertime cocktail and some delicious piña colada organic flavor syrup I received from Nature’s Flavors. This no churn sorbet has only five simple ingredients and makes enough for 6-8 servings or approximately 6 cups or 1.5 quarts.

What is the difference in ice cream and sorbet?

In short, sorbet contains no dairy (just fruit and sugar) whereas to be considered ice cream, it must contain at least 10% milk fat (according to the USDA) and be churned. Since coconut, pineapple and flavor syrup are all I used, that technically makes this recipe a sorbet (but with all the delicious creaminess of ice cream!)

Nature’s Flavors Organic Piña Colada Flavor Syrup makes this homemade piña colada sorbet a cinch to make! Another reason I love using this syrup is that it is vegan, gluten free, and has no artificial flavors, colors, sweeteners and preservatives.

Let’s begin!

How to make piña colada sorbet

Ingredients:

• (1) 13.66oz can coconut cream (unsweetened)
• (1) 13.5 can coconut milk (full fat)
• 1 cup Nature’s Flavors Piña Colada Organic Flavor Syrup
• 1 1/2 cups pineapple, finely chopped or shredded and thoroughly drained
• 1/4 tsp sea salt (not table salt!)

Optional garnishes: grated toasted coconut, maraschino cherries.

Instructions:

Prep: Recipe works best when coconut milk, cream and flavor syrup are refrigerated for at least 4 hours before making. If in a pinch for time, you can place them in the freezer for 20-30 minutes to chill.

Add coconut cream and milk to a high-power blender along with flavor syrup and salt. Blend for 2 minutes on high or on ice cream setting if using your Ninja Blender. Then freeze for 2 hours, taking out and blending on medium speed every 30 minutes.

Note: I love my Ninja 3-in-1 system and use it all the time. It comes with three different attachments for all kinds of settings, even an ice cream maker setting.

When mixture begins to thicken, (which may be sooner or later than the 2 hours of freeze time) you can transfer to a freezer safe container, fold in the pineapple and freeze for at least 3-4 more hours.

Note: Thoroughly drain pineapple before adding and I recommend even using a paper towel or cheesecloth to squeeze out the excess liquid. (This will keep your sorbet creamy instead of freezing due to excess watery liquid.)

When ready to enjoy, let sorbet set at room temperature for 8-10 minutes, then scoop and enjoy!

For a fancy ice cream shop experience, I topped my sorbet with toasted coconut, a pineapple wedge and cherries on top and served out of a frozen pineapple half.

Can I make sorbet into popsicles?

Yes! Instead of going through the 2-6 hours freezing process, you can just blend all ingredients together and exclude sea salt. Add mixture to popsicle molds and freeze for at least 6 hours and enjoy.

Sorbet popsicles are a great way to create a healthy portion and still feel like you are eating ice cream or sorbet. They would also make great pool side party desserts or snacks.

This piña colada sorbet is dairy free, vegan, and gluten free.

Enjoy!

💜Julie