If you’re looking for a refreshing light and dairy free dessert, this Pineapple Sherbet is a tropical treat made with a few simple ingredients. Enjoy this tasty dessert all summer long!
Summer is one of our favorite seasons. It’s the perfect time to enjoy your favorite frozen treats, including ice cream, popsicles and more. Danae here from Recipe Runner. Sorbet is lighter and dairy free
Danae here from Recipe Runner and I’m sharing one of my favorite recipes for sorbet. This dairy free dessert is lighter but tastes just like a frozen Dole whip.
Ingredients You’ll Need
- Pineapple – Fresh or thawed frozen pineapple works great.
- Lime – Persian (or conventional) limes are best. Key lime works too.
- Ginger – Freshly grate for the best flavor.
- Coconut Milk – This helps create the tropical flavor. Light coconut milk is preferred, but regular coconut milk works good too. You can also use dairy milk, if desired.
- Sugar – You can substitute the sugar with honey or maple syrup, if desired.
- Vanilla – Always use pure vanilla extract.
- Vodka – The vodka is optional but it helps create the smooth texture of sherbet. It’s a small amount so you won’t be able to taste it.
- Toasted Coconut – This is optional but we love it sprinkled on top for additional texture.
Steps to Make the Sherbet
First, process all of the ingredients in a blender or food processor until smooth. No chunks should remain.
Next, pour the mixture into an ice cream maker and churn according to the manufacturers instructions.
- After churning in the ice cream maker, you can eat it immediately or transfer to a freezer safe dish to freeze solid. We use a bread pan or a plastic freezer safe container.
- After freezing, you will need to let it sit out for 5 to 15 minutes before serving. If you add a couple tablespoons of vodka to the mixture before churning it will help keep it from turning rock solid.
- We recommend using an ice cream maker to freeze, but you can also skip the churning step and freeze directly in a container. It may alter the consistency of the sherbet slightly.
- Serve the sherbet in a cup or in a waffle cone topped with some toasted coconut and extra lime zest.
Other Sherbet and Sorbet Recipes
With plenty of hot days on the horizon, this pineapple sherbet is the perfect frozen treat to cool off with. Try it and let us know what you think!
- 1 fresh pineapple cored and diced
- zest and juice of a lime
- 1 teaspoon fresh grated ginger
- 1 cup canned light coconut milk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon vodka optional, helps prevent the sherbet from freezing rock solid
- Toasted coconut and lime zest for topping the sherbet optional
- Add all of the ingredients (except the toppings) to a blender and blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturers instructions.
- Eat immediately or transfer to a freezer safe container and freeze until firm.
Allow the sherbet to sit on the counter for 5 to 15 minutes until slightly softened before serving.
- Nutritional information does not include optional coconut and lime zest for topping.
- Pineapple: You can use thawed frozen pineapple, if needed.
- Ginger: 1 teaspoon of grated ginger is about 1 inch of fresh ginger.
- Milk: You can use dairy milk or regular coconut milk.
- Sweetener: You can use honey, maple syrup or another sugar substitute, if desired.
- Vodka: This is completely optional but it helps to create the smooth texture and prevents the sherbet from freezing rock solid.
- If you don’t have an ice cream maker, you can try freezing the mixture directly in a freezer safe container. However, the texture and consistency of the sherbet may vary slightly.
Nutrition InformationCalories: 142, Fat: 2g, Saturated Fat: 2g, Sodium: 29mg, Potassium: 164mg, Carbohydrates: 29g, Fiber: 2g, Sugar: 23g, Protein: 1g, Vitamin A: 87%, Vitamin C: 72%, Calcium: 20%, Iron: 1%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
This recipe was originally published by Danae from Recipe Runner in June 2017. It was updated in July 2020 with new process photos and tips.