Pina Colada Sorbet
(basically, a dairy free no churn ice cream)
JUMP TO RECIPE
(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 Pina 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 pina 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% milkfat (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!)
Let’s begin!
How to make pina colada sorbet
Ingredients:
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.
Can I make sorbet into popsicles?
Enjoy!
💜Julie
Pina Colada Sorbet (dairy free no-churn ice cream)
Ingredients
Instructions
- 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.
- 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.
- When ready to enjoy, let sorbet set at room temperature for 8-10 minutes, then scoop, garnish if desired and enjoy!
Notes
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.)
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.