The Gems of June
Now is the perfect time for a sherbet recipe. Why? Because June is lush and abundant in strawberries. And how do I love these sweet ruby gems? Any way I can get 'em. Popped into my mouth straight from the colander. Rolled in brown sugar and nibbled. Baked into scones (have you tried my Strawberry Chocolate Chip Scones recipe?) and Strawberry Chocolate Chip Muffins. Nestled into Strawberry Rhubarb Crisp.
And this week- transformed into a bliss inducing non-dairy frozen confection.
Sherbet- berry pink and creamy and just sweet enough. Studded with vegan dark chocolate chips (darling you know I love strawberries and chocolate together, and I commingle the two every chance I get).
So I hope you dig it.
And dig in.
And dig in.
Vegan Strawberry Chocolate Chip Sherbet Recipe
The exciting part of this recipe is- it's vegan. That means no dairy. For those of you lapping up your delicious moo-cow milk like there's no tomorrow, that's probably no big deal. You get to reach for Ben and Jerry's any time you have a craving. [Mazel to you!]
But for my fellow dairy allergic Sisters (and Bro's- I didn't forget you!), not to mention my fellow GF/CF pals from Planet Aspergia, and the dedicated GFCF Moms who hunt for tasty dairy-free ice cream alternatives for their beautiful Aspie and Autie Angels, it can be tough finding sherbet that are safe and delicious.
And if, Dear Reader, you happen to be a gluten-free vegan (by necessity or personal preference) and you happen to have additional food allergies, you'll be interested to note that this yummy strawberry goodness is also soy-free, egg-free, corn-free and nut-free.
What isn't free of? Big strawberry flavor.
Non-dairy options: I use creamy coconut milk, or vanilla Hemp Dream, or organic soy milk in this sherbet. (Hemp is chock full of Omegas, and a richer alternative than many dairy-free milks, especially rice milk- but-- if you must use rice milk, I might add 2 teaspoons of light olive oil to boost the fat content.) You can also use your favorite nut milk, if it's good and creamy.
Macerate your berries ahead of time:
1 pint fresh ripe organic strawberries, gently rinsed, stemmed, and sliced
2-3 tablespoons fresh lime juice- or use lemon if you prefer
3-4 tablespoons raw organic agave nectar
Combine the sliced strawberries with the lime juice and agave; toss to coat; cover and chill for two hours.
In a medium-large saucepan, combine ingredients:
1 cup coconut milk, or non-dairy milk
2 tablespoons tapioca starch
1/4 teaspoon xanthan gum
1 cup organic cane sugar
1 teaspoon bourbon vanilla extract
Whisk well to combine. Stir over medium heat until the sugar is dissolved and the tapioca has thickened the mixture. Remove from heat.
2 cups ice cold coconut milk, or non-dairy milk
Pour the custard base into a mixing bowl and placed it in the fridge to chill. The colder the mixture is before you add it to the freezing cannister of the ice cream maker, the better.
When the strawberries have macerated for two hours, add them to the chilled base mixture and combine.
Pour the mixture into the ice cream cannister and follow the manufacturer's instructions.
Near the end of churning add in:
1/2 rounded cup dairy-free vegan chocolate chips
Churn till stirred through.
Scoop the sherbet into freezer containers; cover and freeze. For best flavor, soften sherbet slightly before serving.
Makes about 6 cups.
Recipe Source: glutenfreegoddess.blogspot.com
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I think this mixture would make fabulous sherbet pops. For pops, I might blend the strawberries into the mixture, however, to create a smoother custard.
For those of you with Popsicle forms- if you try this recipe as frozen pops, would you be so kind as to stop back and share?
If you would like to try making this sherbet with actual, real moo-cow milk- by all means, do. You can skip the tapioca and the xanthan gum part; and use a blend of organic cream and whole milk, to your milk fat level preference.