Rainbow sherbet (!!). This dairy-free, DIY version, which does not require churning, is perfectly sweet and fresh. It also has all of the fruity, creamy flavor. It’s refreshing!
This delicious dessert is made with a base of naturally sweetened fruit, creamy coconut milk, and lime. We snuck in some spinach, but promise that you won’t be able to taste it. This is wholesome goodness. Let’s make some sherbet.
This DIY no-churn Rainbow Sherbet starts with two frozen fruit that, when blended, creates a creamy texture. These fruits are mango and pineapple. This sweet and creamy pair is combined with coconut milk, vanilla, maple syrup, lime, and pineapple to create the flavor of rainbow sherbet. ).
This mixture is the base of all three layers of this ice cream.
The majority of the mixture goes into creating the base layer for the rainbow sherbet. We generate the layer using frozen raspberries.
The layer can be omitted because it does not change the flavor. However, it gives the classic ice cream a multicolored look. What’s the secret ingredient that makes the green layer healthy? The secret ingredient is SPINACH!
After spreading out the layers in a loaf pan, we swirl the three together, then place it in the freezer for it to firm up and become a scoopable texture with beautiful swirls of color!
This is a healthy, fun snack that’s great for both kids and adults! You can serve it in cones or bowls to cool off on hot summer days or to satisfy your rainbow sherbet addiction differently.
Ingredients
3 cups frozen mango chunks
1 cup frozen pineapple chunks
1 cup full-fat canned coconut milk (a creamy, smooth brand)
1/4 cup maple syrup
2 Tbsp of lime juice
1 tsp vanilla extract
1 cup frozen raspberries
1 cup baby spinach tightly packed ( optional – omit if you do not want to use a blender)
Instructions
Line a loaf pan using parchment paper, leaving enough overhang for later covering the top with your sherbet.
MANGO BASE: In a processor, place frozen pineapple and mango. Pulse until small shreds are achieved. Add the maple syrup, vanilla, coconut milk, and lime juice. Scrape the sides. Scrape down the sides of the food processor as necessary. Mix until it runs smoothly. After there are no more mango pieces visible in the food processor, let it run for 1 minute or longer to get the creamiest texture possible.
Place about 2/3 of the mixture into the loaf pan. While you continue with the recipe, place the loaf pan in the freezer.
Add the raspberries to the remaining mango-pineapple mix in your food processor and blend until smooth.
GREEN Swirl ( OPTIONAL to create a tricolor look — does not change the taste): Remove your loaf pan from the fridge and place half the mango/pineapple mix in a Blender along with the spinach. Blend until the spinach has been completely incorporated. You can skip this step and still get a delicious sherbet that is swirled, but it won’t look “rainbow.”
Layer the sherbet. Add the optional spinach layer on top of your mango-pineapple and then the raspberry sherbet. Stir gently to combine the layers.
The sherbet will firm up if you cover it with parchment paper. Place the sherbet in the freezer for an hour. The texture is best after an hour of freezing, as it’s slightly firmer but still not solid. However, you can also enjoy the sherbet without freezing if that’s what you prefer.
If the sherbet has frozen solid, take it out of the freezer for 15 to 20 minutes and let it thaw until scoopable. The sherbet is best eaten on the same day as it is prepared but can be kept for up to a month.
