Looking for dairy-free ice cream without all the additives? Try our Peaches & Cream Sherbet made with just seven whole food ingredients.
Not to be confused with sorbet, which is made without milk, sherbet is traditionally made with milk—though we’ve swapped it for non-dairy coconut milk in this recipe to make it Paleo. This is why sherbets tend to be creamier and sorbets have the consistency and texture of Italian ice. The coconut milk gives the peach sherbet its creamier texture, while a sorbet with no dairy or dairy alternatives would have a more slushy-like consistency.
This peach sherbet recipe uses many healthy ingredients like peaches and raspberries. Peaches are packed with vitamin C and antioxidants that can help strengthen your immune system. Raspberries, also rich in vitamin C, support collagen production to help promote firmer, more youthful-looking skin.
TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Peaches & Cream Sherbet
- Recipe by: Isabella Mead
- Serves: -21
- Meal: Dessert
- Serves: -21
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 16 minutes
Ingredients
2 cups frozen peaches
1/2 cups frozen raspberries
1 cups coconut milk
2 tbsp vanilla extract
1/2 lemon, juiced
Coconut flakes – for topping, to taste
Toasted almonds – for topping, to taste (AIP – omit or sub)
Directions
Using a high-speed blender, add peaches, raspberries, coconut milk, and vanilla extract. Process until it becomes a soft-serve consistency.
If it’s too soft, freeze in a glass storage container for an hour or longer. Keep checking it every half hour so it doesn’t become too hard.
Top with desired amount of coconut flakes and toasted almonds.
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