Vegan Raspberry Sorbet

Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between cookies!

Everything is changing– do you feel it, too? 

The world is opening, blossoming, and inviting, and I don’t know what to do or where to go first!

Part of me just wants to stay indoors, maintaining the cozy COVID-bubble that I created with M. 

The globe suddenly feels huge and I want to cling to the things that made me feel safe the past 15 months. 

But as M said last week, change is good. 

Change encourages momentum, clarifications, and answers to the questions I’ve been holding onto, like, what’s next? 

COVID normalized a unified sense of “stuckness”, the world united by the fact that all of our plans, travels, and careers had changed or paused. 

So who are we when we get “un-stuck”? 

Because I don’t know about you, but I don’t feel like the same Lauren that hunkered down last March. 

I learned how to slow down, I grew out my hair, and I fell in love. 

So maybe it’s all just about integrating our pandemic progress with our still relevant hopes and dreams of the past.

Kind of like smashing Vegan Raspberry Sorbet between cookies for a warm weather treat. 

This Vegan Raspberry Sorbet is made no-churn with just 3-ingredients without any weird ingredients or fancy equipment!

This recipe was originally supposed to be a raspberry ice cream, but after testing multiple times, turned into a wonderfully light and sweet sorbet.

Which I’m not mad about, and I don’t think you will be either. 

Here’s what you need: 

• frozen raspberries
• full-fat unsweetened coconut milk
• pure maple syrup
• your favorite cookies (optional!)

That’s it!

Starting with frozen fruit will ensure that your sorbet freezes quicker!

You can use pre-frozen raspberries or freeze fresh raspberries to incorporate in this recipe.

Using full fat coconut milk here is important to ensure that the sorbet is creamy enough!

The prep for this recipe is extremely easy– requiring only a blender and a freezer safe container.

Add the frozen raspberries, coconut milk, and maple syrup to a high speed blender and process it for several minutes, using a toggle to smooth and churn everything

Continue this process until the contents are smooth and creamy, with little to no visible raspberry chunks. 

For this recipe, I left the raspberry seeds in place for a bit of texture. 

If they bother you, you can strain the sorbet with a cheesecloth!

Taste the mixture and add a bit of maple syrup for sweeter sorbet, if your raspberries are too tart! 

I found that mine was perfect with about 1/4 cup of maple syrup.

At this point, you can enjoy the sorbet immediately for more of a “soft serve” feel, or freeze for more of a sorbet feel.

You choose!

To freeze, scoop the sorbet contents into a freezer-safe container (I used a loaf pan!) and smooth out the top with the back of a spoon.

Freeze the sorbet contents for 1-2 hours, until the sorbet is somewhat solid and scoopable.

If you freeze the sorbet overnight or long term in the freezer, it tends to get *very* solid. 

I recommend leaving the ice cream container out for 15-30 minutes before serving for the best consistency.

Putting the ice cream scoop under warm running water, helps, too!

Enjoy this Vegan Raspberry Sorbet by itself or smashed between your favorite cookies! 

I loved mine scooped into a mug and topped with more fresh raspberries. 

M served his on top of warm pancakes one morning, which looked weird and wonderful all at the same time! 

You should also try smashing it between your favorite cookies for a fun dessert, like shown in these photos! 

Transfer the leftovers to an airtight container in the freezer for a fun summer dessert for later. 

It’s perfect for pool days, outdoor entertaining, and anytime you want to cool down with something fruity and sweet.

Enjoy! 

If you try these Vegan Raspberry Sorbet, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations!

Check out my Pinterest page to pin more recipe like this one to make later!

Want more easy ice cream recipes? Check out my No-Churn Maple Tahini Ice Cream Sandwiches and Avocado Mint Cacao Chip Ice Cream Sandwiches.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!