Homemade Sherbet! Orange Mango & Raspberry (Edit recipe)

Smooth, creamy dairy free sherbet in mango and raspberry, because if you're like me then you always just skipped around the lime portion 😂

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	11 g
Carbohydrates:	15 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	20 mg
Fiber:	2 g
Sugars:	11 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

2 cups Coconut Cream
0.25 cup Cashew Butter, Or more coconut cream
.5 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 whole Banana, Frozen (see notes)
1.5 cup Frozen Raspberries
1.5 cup Mango, Frozen

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend all ingredients together minus raspberry and mango
Pour half of the mixture out of the processor
Add frozen raspberries to your processor and blend until creamy
Do the same with the other half and your mango too. I added a splash of orange juice for deeper orange color, and the orange mango taste. Totally optional
Pour each flavor into ice cube tray or silicone mini muffin liner and freeze for 3hours or until firm to touch
Blend each color until thick and creamy
Alternately dolllop orange and pink dollops of ice cream into a 9x5 loaf tin, give a gentle swirl (not too much or you'll blend the colors together) and place in the freezer another 3+ hours
Scoop and enjoy!
Keep stored, covered in the freezer
If thawed for 10min it's more soft serve consistency, or more ice cream like if eaten right out of the freezer