Pick up just four basic ingredients and you're on your way to making orange sherbet, a chilly summer treat that's light, fresh and creamy.
Gluten free, Vegan
Quite Good Food
can coconut cream
I used light coconut cream
can orange juice
use the can from the coconut cream to measure
can ripe bananas
(I used three bananas, roughly equivalent to one can)
(optional - leave it out, or use sweetener of your choice)
Ensure the bowl of your icecream maker is well frozen.
Put all ingredients into a blender or food processor and whiz until very smooth.
Pour mixture into the bowl of the icecream maker, turn it on and leave to churn for 45-60 minutes, or until the texture of soft serve ice cream.
Scoop out into a freezer-safe container, cover and freeze for a few hours to firm up.
Remove from the freezer 5-10 minutes before serving to allow the sherbet to soften slightly - due to its lower fat content it freezes harder than regular icecream.
Makes approximately 1 litre (just under 1 US quart).
Tried this recipe?
Recipe from: https://quitegoodfood.co.nz/orange-sherbet/