Peaches & Cream Sorbet
Easy no-churn peach sorbet with coconut cream swirls made WITHOUT an ice cream maker.
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 ¼ 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.
- To easily scoop the sorbet after freezing, you can dip the ice cream scoop in hot water before scooping.
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