It’s officially summer here in Colorado.
We are three months into quarantine and I have two young kids at home, which means I’m feeding other humans ALL THE TIME.
Put those facts together and our household was ready for something new like this Creamy Berry Sorbet!
My kids want treats and I want them to eat healthy food that won’t give them the dreaded sugar crash. This delicious sorbet solves both of those issues and offers a special treat even adults will love.
You’ll notice the ingredients look fairly familiar to a traditional smoothie. That’s where the inspiration came from! I was making a smoothie almost every day for the whole family to share and I felt like everyone was ready for something a little different. Adding extra coconut milk and almond milk to the traditional smoothie ingredients adds a creaminess and the ice cream factor makes it fun for everyone!
Here are a few tips to get the most out of your Creamy Berry Sorbet:
- Blend, blend, blend! This is thick and you will need to stop the blender a few times to push the ingredients down. The smoother it is in the blender the better end product you’ll have.
- Don’t skip the coconut milk if you can help it. It adds a true creaminess that takes this from icy to divine.
- Pour the final mixture into any bowl or vessel you have that will move to the freezer easily. I used a typical loaf pan and it worked great.
- It will take about 3 hours to harden the first time you put it in the freezer. After that you can cover with plastic wrap to keep for the next 7-10 days.
- After that first day you may need to let the mixture warm up for 10 minutes on the counter before serving.
- Play with the ingredients! The next time I’ll try adding spinach. I also think a tropical mixture of mango, peach and pineapple would be delicious.
Use this simple recipe to spice up snack time or offer a healthy dessert! I think you’ll love it as much as we do.
Creamy Berry Sorbet
- 2 ripe bananas
- 1 1/2 cups frozen fruit (I used cherries, strawberries and blueberries)
- 2 scoops collagen powder (optional)
- 1 tbsp maple syrup
- 3/4 cup full fat coconut milk
- 1/2 cup almond milk
- Place all ingredients in a high speed blender
- Blend well until smooth
- Place into a loaf pan or other vessel
- Freeze for three hours and then serve!
- * You can add either ice or liquid to adjust the texture of the mixture before freezing