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Rainbow Vegan No-Churn Sherbet Recipe

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4.2 from 13 reviews

This vibrant vegan rainbow sherbet is a refreshing, no-churn frozen treat made from blended frozen fruits, creamy coconut milk, and natural sweeteners. Featuring layers of mango-pineapple base, raspberry swirl, and an optional spinach green swirl for a colorful, healthy twist, this sherbet is perfect for a light dessert or snack with a smooth, creamy texture and fruity flavors.

Ingredients

Base Ingredients

  • 3 cups frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1/2 cup canned full-fat coconut milk (a smooth, creamy brand)
  • 1/4 cup maple syrup
  • 2 Tbsp lime juice
  • 1 tsp vanilla extract

Raspberry Swirl

  • 1 cup frozen raspberries

Optional Green Swirl

  • 1 cup tightly packed baby spinach (optional — exclude if you don’t want to use your blender)

Instructions

  1. Prepare the Pan: Line a loaf pan with parchment paper, leaving enough overhang to cover the top of the sherbet later, ensuring easy removal after freezing.
  2. Create Mango Base: Put the frozen mango and pineapple chunks into a food processor and pulse until shredded into small pieces. Scrape down the sides, then add the coconut milk, maple syrup, lime juice, and vanilla extract. Process until the mixture runs smoothly and creamy, leaving the processor on for at least one minute to achieve optimal creaminess, with very few fruit pieces remaining.
  3. Freeze Base Layer: Remove about two-thirds of the mango-pineapple mixture and spread it evenly into the prepared loaf pan. Place the pan in the freezer while preparing the other layers.
  4. Make Raspberry Swirl: To the remaining mango-pineapple mixture in the food processor, add the frozen raspberries. Process until completely smooth, creating the raspberry swirl layer.
  5. Prepare Green Swirl (Optional): Remove the loaf pan from the freezer. Place half of the mango-pineapple base mixture into a blender with the baby spinach. Blend until the spinach is fully incorporated, creating a vibrant green swirl layer. Skip this step if you prefer just two colors.
  6. Layer the Sherbet: On top of the frozen mango-pineapple base layer in the loaf pan, add the green spinach mixture, then top with the raspberry swirl. Gently stir the layers just slightly to create a beautiful swirl effect.
  7. Freeze to Set: Cover the layered sherbet with the excess parchment paper and freeze for at least 1 hour to firm up. This results in a texture that’s firm but scoopable, though it can also be enjoyed immediately for a soft-serve consistency.
  8. Serve and Store: If sherbet is frozen solid, let it thaw for 15-20 minutes until scoopable. Best enjoyed the day it’s made but can be stored for up to 1 month in the freezer.

Notes

  • Use a smooth, creamy brand of canned full-fat coconut milk for the best texture.
  • The spinach layer is optional and primarily for added color and nutrients; it won't significantly alter flavor.
  • You can enjoy the sherbet immediately after blending for a soft-serve texture or freeze to firm up.
  • If frozen solid, let thaw briefly before scooping for best texture.
  • This recipe yields 12 servings and keeps well frozen for up to 1 month.

Find it online: https://recipefeastful.com/rainbow-vegan-no-churn-sherbet-recipe/