Homemade no-churn no-ice cream machine peach sorbet with coconut cream. This is the first sorbet I’ve ever made, and I’m glad to say that it definitely won’t be my first. Be on the lookout for more sorbet recipes!
I don’t know about you, but summer this year is a whole lot warmer that last year. To stay cool this summer, I’ve been eating lots of ice cream and drinking lots of smoothies. I wish I had my own ice cream machine so I could make my own ice cream… but oh wait! I can! In this sorbet recipe, we will NOT be using an ice cream machine! Instead, we’re just using a good ol blender.
Why I love this recipe:
- It’s super easy to make
- It doesn’t require many ingredients
- It uses real fruits and natural flavour as opposed to artificial flavours
- It’s homemade and the sugar level is easily customizable
- The texture is super creamy and rich
Only 4 ingredients
- Fresh peaches
- Granulated sugar
- Lemon juice
- Coconut cream
Easy steps
- Make sure the peach slices are frozen and ready to blend.
- Pulse the frozen peach in a high speed blender or a food processor
- Add the lemon juice and gradually add the sugar
- Blend until smooth
- Transfer to a deep dish or loaf pan and swirl in the coconut cream
- Freeze for at least 1 hour
- Serve with more coconut cream if desired!
Be sure to see the notes at the bottom of this recipe for tips on how to make a successful dish of sorbet! I hope you love this recipe as much as I do.
Check out some of the other recipes in my Vegan Summer Recipe Collection:
- Skewered Veggies on Buttery Lemon Rice
- BBQ Jackfruit Tacos with creamy purple slaw and mango salsa
- Slushy Virgin Cosmopolitan
- Creamy Potato Salad Sandwich
Peaches & Cream Sorbet
Ingredients
- 8 peaches, skinned and sliced or diced
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp coconut cream, from canned coconut
Instructions
- If you haven't already, place the cut peach in an airtight plastic bag and freeze them in the freezer for at least 2 hours.
- Put the frozen peach into a high speed blender or food processor. Start by pulsing the frozen peach chunks until a crumbly (not yet smooth) texture is formed.
- Pour in the lemon juice. Blend the peach for 5-10 seconds and add ยผ cup sugar in between each interval. Do so until all the sugar is added.
- Blend on high speed for another 20-30seconds or until smooth and creamy. Scrape down the sides regularily to ensure all the sugar is incorporated.
- Transfer the sorbet blend into a dish of your choice ( cake pan, bread pan, baking dish, etc.) Drizzle on the coconut cream and using a toothpick, swirl the cream to create a nice pattern. Cover with a lid or aluminum foil and place in the freezer.
- Freeze the sorbet for at least 1hour to allow the mixture to harden.
- Serve with more coconut cream if desired.
Notes
- If you froze your peach chunks in a plastic bag and all the pieces stuck together, try chipping them apart using a pairing knife before blending.
- If your blender is having a hard time blending the frozen peaches, you can try adding 1 tbsp of warm water at a time.ย
- To easily scoop the sorbet after freezing, you can dip the ice cream scoop in hot water before scooping.
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