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Need a delicious summer treat without added sugars and preservatives? Make this real fruit smoothie sorbet. It’s a simpler recipe than my strawberry coconut milk ice cream. I use coconut milk and fresh fruit to make a cool sorbet that tastes like a fruit smoothie.
What’s a Fruit Smoothie Sorbet?
Well, it’s really the same ingredients that I use to make a fruit smoothie, but frozen. It’s ideal for hot summer days and tastes like a special treat to my kids. I use whatever fruits are in season and add a banana for a smooth, soft texture (if you’re a banana hater like me, don’t worry; you can’t taste it).
I’ve tried several different fruit combinations for this sorbet and they’ve all been tasty. I’ve done strawberry mango, peach raspberry (strain it), and even added a little lime zest a couple of times.
To freeze it, the recipe gives instructions for blending at several points during the freezing process. You can also use an ice cream maker. We have this one and it works really well for this recipe or any homemade ice cream recipe.
Tip: Make sure that your mixture is well chilled before you put it in the ice cream maker. I even put mine in the freezer for a while to get it really cold.
It’s also fun to make it a science lesson and try the tin can method. This method might work best if you start with frozen fruit.
More Frozen Summer Desserts
- Brain Power Smoothie – tastes like a milkshake, but full of protein and healthy fats
- Chocolate Chip Coffee Popsicles – a delicious adult treat
- Coconut Mango Popsicles – water kefir for a probiotic boost!
- Paleo Mint Chocolate Chip Ice Cream
- Strawberry Cheesecake Smoothie – cottage cheese, chia seeds, and frozen strawberries for nutritious and delicious
- Strawberry Coconut Milk Ice Cream
Fruit Smoothie Sorbet
Ingredients
- 2 cups seasonal fruit (fresh or frozen)
- 1 banana (for smooth texture, optional)
- 1 cup coconut milk (or fresh fruit juice)
Instructions
- In a large blender or food processor, combine all ingredients.
- Blend on high for 1-2 minutes until completely smooth. It should still be a thick puree.
- Pour into a freezer safe container and freeze 1-2 hours.
- Remove from freezer and re-blend or puree with hand blender to get smooth consistency.
- Return to freezer for another 1-2 hours until soft set.
Notes
Nutrition
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I do this with pineapple and coconut cream all the time in the summer! It’s so good. If i want more of a slushy consistency I add in lots of ice!
Yay! I’ve been trying to find a good substitute for my FIL’s recent homemade ice cream kick. He’s been saying I need to find him a good recipe for ice cream to try out so now I can make this and say “Ha!” because it will be healthier!
We make “ice cream” (basically a very thick smoothie) with a frozen banana, frozen blueberries, coconut milk, almond butter and we then include coconut oil, chia seeds, gelatin, etc.
I make this with frozen pineapple, frozen bananas, and coconut milk. I’ve tried all kinds of variations of frozen fruit, but the pineapple/coconut is my fave. If you start with all the fruit frozen, you can pretty much eat it right away. It’s like soft serve ice cream. Yummy!
Our family also likes to just make banana ice cream — 4 to 5 frozen bananas into the food processor for a few minutes, and we have a treat for all six in the house. I usually top mine with sliced almonds or walnut pieces and some shredded coconut.