Posts Tagged ‘Dairy Free Ice Cream’

Raspberry White Chocolate Sorbet

Tuesday, June 24th, 2014

From our food contributor, Shaina Olmanson.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

Every summer I feel as though I time my family activities by the season of berries that’s ripe for the pickin’. There are trips to the strawberry fields, where our knees become encrusted with the straw that is used to mulch between the rows. There are blueberry picking adventures, the sun beating down on us as we pull handfuls of bulbous berries into small buckets.

The raspberries, though, they happen in our own backyard. The far corner in the back of the yard is devoted to the thorny canes, poking up and often trying to run into other parts of the yard. They start the spring off looking like nothing more than bare twigs, and by June they’re full of leaves and flowers and then bright red berries.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

We pick bowl fulls for breakfast, adding a few to our morning yogurt, stirring them into our oatmeal. We drop them into sparkling juices to toast special occasions. My kids, barefoot and still dripping from the pool, hover over the prickly branches, sacrificing themselves for a few of the tart treats. But when the summer sun is hot and unforgiving, the best way to enjoy them is to gather up as many as you can and blend them into a cold, sweet cup of summer.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com Recipe Notes:

I love raspberry and white chocolate together, and while you can use any white chocolate you desire, a good quality one will definitely go father here. It’s worth it for the small amount you use. I used a Lindt Lindor Truffle Bar, which has a firm white chocolate outside and a softer, as the name suggests, truffled center, and I love that it doesn’t get too hard when frozen.

Yes, I realize this has an ice cream maker in the recipe. If you don’t have one, sorbet is a hard thing to master. The ice cream maker helps it freeze evenly and quickly, which gives you that smooth texture that you think of when you think sorbet. However, if you don’t have one, don’t despair. Put the mix in a zip-top bag, and massage the bag every half hour or so in the freezer. This will help it to freeze evenly, and you’ll get a delicious frozen treat.

The vodka helps the mix from freezing solid. If you are opposed to any alcohol in your sorbet, try adding a tablespoon of honey or golden syrup instead.

Raspberry White Chocolate Sorbet
Author: 
Recipe type: Dessert
Serves: 6
 
Ingredients
  • 2 cups water
  • 1½ cups sugar
  • 6 cups frozen raspberries
  • 1 teaspoon vanilla extract
  • 2 teaspoons vodka
  • 1 cup white chocolate, chopped
Instructions
  1. In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
  2. Once the syrup is chilled, combine the raspberries, vanilla, and vodka in a food processor. Blend until smooth.
  3. Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker, adding in the white chocolate at the end. Transfer to a container and freeze.

 

Pin It

Fresh Peach Sorbet

Monday, July 1st, 2013

Fresh Peach SorbetPeach season is upon us and what could be better than putting those fresh peaches to work in a peach sorbet. This homemade peach sorbet tastes rich and creamy, but is dairy-free and packed with fresh fruit, for the perfect summer treat!

Fresh Peach Sorbet

I was a kid that grew up on the good old-fashioned canned peaches and humbly admit that I had never eaten a fresh peach until this year. Once I tasted how delicious a fresh peach peach was, I realized just what I had been missing all of these years.

Each month, Walmart is challenging  me to use one of their produce items a new way and to share some easy tips for selecting your produce. Have you seen my past projects? I bet you would love our Baked Strawberry Doughnuts and Blueberry Sangria Lemonade that I created with some of the past produce picks.

Fresh Peach Sorbet

How Do I Pick the Perfect Peach?

Look for peaches that have a slight give when pressed, but try to avoid peaches that are heavily bruised. When examining the stem end, they should have a yellow, amber, or golden hue, but not a greenish tinge.

If you have peaches that you’d like to ripen further, leave them at room temperature in a dry area. Check them daily to see if they have reached the desired ripeness and upon reaching that, refrigerate them. Refrigeration helps to stop that ripening process so even those super ripe peaches will last a couple of days longer in your refrigerator.

This month marks one year that I have started my journey on a dairy-free diet. It’s been one of the hardest things I have done, but one of the most beneficial to my health. There are few things that I can’t replicate or substitute, and the only true challenges that present themselves are when I am not at home and able to control what is being served.

Although I have never been a big ice cream eater, sometimes I crave that ice cold treat in the summer. I decided to create this peach sorbet as a special treat for myself. I love this recipe for a lot of reasons; it is jam-packed with fresh fruit, it doesn’t even require you to peel a peach, it has no dairy, and it tastes like summer in a dish.

What’s not to love?

Fresh Peach Sorbet

Why Is There Alcohol in Your Sorbet?

If you don’t want your ice cream or sorbets to freeze as hard as a rock, you can add a little alcohol to your ice cream or sorbet recipes to keep the ice cream softer and easier to scoop. I promise that you won’t even taste it.

Alcohol basically acts as an anti-freeze agent in your ice cream and a little bit will go a long way in your recipes (only 1-3 tablespoons necessary per batch). To read more about the science behind alcohol in your ice creams or sorbets, check out this awesome post from David Lebovitz that explains it a bit more.

If you don’t keep alcohol in your home, try purchasing those mini bottles of alcohol for your homemade ice cream batches. I promise, you will thank me when you don’t have to wait an hour for the ice cream to thaw so you can scoop it!

Why Don’t You Peel the Peaches for the Sorbet?

Why make more work for yourself? Your food processor will do a great job of breaking the skin down in your sorbet and you won’t even taste it. I think it adds some pretty flecks of color throughout the batch and it is less work for you! That is what makes this recipe such a winner with this fruit!

Fresh Peach Sorbet

Fresh Peach Sorbet
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy dairy-free sorbet packed with fresh peaches for a fun summertime treat! Low in calories, rich in fresh fruit, and easy to make!
Ingredients
  • 1 cup sugar
  • ½ cup water
  • 2 pounds fresh peaches (any variety)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lightly beaten egg white
  • 1 tablespoon vodka
Instructions
  1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup.
  2. Cut and pit your peaches, leaving skins intact.
  3. Add the peaches to your food processor and purée until smooth.
  4. Transfer the mixture to a bowl and add syrup and lemon juice.
  5. Chill the mixture until cold.
  6. Stir in egg white and vodka.
  7. Add the mixture to your ice cream maker and run as directed (I churned mine for about 15 minutes).
  8. Serve sorbet immediately or transfer to an airtight container and put in freezer to harden for a few hours.

walmart_mom_disclaimer

 

Pin It