Easy No-Churn Pina Colada Sorbet is a fun twist on a classic flavor combo. Add a teaspoon or so of fresh lime zest or fresh-grated ginger to take the flavor to the next level.
I have been so into healthy and insanely easy fruity ice cream replacements lately.
Mango might be my all-time favorite, but strawberry chocolate holds a special place in my heart. And blueberry cheesecake…don’t even get me started on how delicious that is.
But pina colada is perfection too. I don’t know many people who aren’t crazy about the pineapple/coconut flavor combo, especially when you add a touch of vanilla. You can amp up the flavor even more by adding a teaspoon of fresh lime zest or fresh-grated ginger, but whatever you do, don’t skip the pinch of sea salt. It pulls out the other flavors, and actually makes it taste sweeter.
Or if you’re so inclined, use this sorbet to make a float with good-quality ginger ale or even just sparkling water. I can’t think of a more refreshing way to cool off on a hot day!
I’m pretty sure at this point store-bought ice cream is a thing of my past.
- 3 cups (500 g) fresh pineapple chunks
- 1/2 cup (120 ml) canned full-fat coconut milk (stirred before measuring)
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 pinch sea salt
- Line a large baking sheet with parchment paper and spread the chopped pineapple out in an even layer. Freeze 12 hours (or overnight).
- Add the frozen pineapple and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
- For soft serve-style sorbet, serve immediately.
- For a firmer ice cream-style consistency, pour the pineapple mixture into a freezer-safe bowl. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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