I LOVE sherbert. It’s like the most perfect blend between ice cream and sorbet. The creamy and the acidic fruitiness in one. My favorite flavor growing up was surprisingly not rainbow sherbert, or even lime sherbert- but daiquiri ice. Some might say it was a foreshadowing of my cocktail obsession.

And for the last few years I have kind of loosely thought about dairy free sherbert, but I never did anything about it until the other day.

Vegan Blueberry Sherbert from HeatherChristo.com

I was thinking about what I was going to make with the big container of blueberries in my fridge, and whatever it was, it had to totally showcase the gorgeous purple color they take on when they are fully pureed. I was going to go ice cream, but I just kept adding more and more and more berries until it was really equal parts berries and coconut cream. Then we had sherbert, and thank goodness. Because it is so freaking good.

Vegan Blueberry Sherbert from HeatherChristo.com

I think that obsessive amount of extra blueberries is what makes it so incredibly bright in flavor, while the coconut cream still makes it feel creamy and rich- I’m telling you- then best of both worlds!!

This is definitely making an appearance on our Easter table since I am in charge of dessert this year. I will be sure to instagram and snapchat the rest of the goodies I’m bringing- follow along!

Vegan Blueberry Sherbert from HeatherChristo.com

Vegan Blueberry Sherbert
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 tablespoons coconut oil
  • 1 cup sugar (I used Beet Sugar)
  • 1½ cups unsweetened coconut cream
  • ¼ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 cups pureed blueberries
  • 1½ cups cold unsweetened coconut cream
Instructions
  1. In a saucepan, combine the coconut oil, the sugar, coconut cream, salt and vanilla and whisk until hot and the sugar has dissolved.
  2. Add the coconut cream mixture and the blueberry puree to the jar of a blender and puree on high until very smooth and even in color.
  3. Pour into a bowl and whisk in the cold coconut cream. When the custard is smooth and well combined, place a sheet of plastic wrap over the top and refrigerate.
  4. When the custard is completely cold, pour it into an ice cream maker and churn according to manufacturers. Transfer the churned ice cream (will still be very soft) to a pan or Tupperware and put in the freezer at least 4 hours or over night. Scoop and serve! (I like to take mine out and let it soften a little bit before scooping.)

 

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Categorized: Dessert, Recipe Index, Vegan
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I LOVE sherbert. It’s like the most perfect blend between ice cream and sorbet. The creamy and the acidic fruitiness in one. My favorite flavor growing up was surprisingly not rainbow sherbert, or even lime sherbert- but daiquiri ice. Some might say it was a foreshadowing of my cocktail obsession.

And for the last few years I have kind of loosely thought about dairy free sherbert, but I never did anything about it until the other day.

Vegan Blueberry Sherbert from HeatherChristo.com

I was thinking about what I was going to make with the big container of blueberries in my fridge, and whatever it was, it had to totally showcase the gorgeous purple color they take on when they are fully pureed. I was going to go ice cream, but I just kept adding more and more and more berries until it was really equal parts berries and coconut cream. Then we had sherbert, and thank goodness. Because it is so freaking good.

Vegan Blueberry Sherbert from HeatherChristo.com

I think that obsessive amount of extra blueberries is what makes it so incredibly bright in flavor, while the coconut cream still makes it feel creamy and rich- I’m telling you- then best of both worlds!!

This is definitely making an appearance on our Easter table since I am in charge of dessert this year. I will be sure to instagram and snapchat the rest of the goodies I’m bringing- follow along!

Vegan Blueberry Sherbert from HeatherChristo.com

Vegan Blueberry Sherbert
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 tablespoons coconut oil
  • 1 cup sugar (I used Beet Sugar)
  • 1½ cups unsweetened coconut cream
  • ¼ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 cups pureed blueberries
  • 1½ cups cold unsweetened coconut cream
Instructions
  1. In a saucepan, combine the coconut oil, the sugar, coconut cream, salt and vanilla and whisk until hot and the sugar has dissolved.
  2. Add the coconut cream mixture and the blueberry puree to the jar of a blender and puree on high until very smooth and even in color.
  3. Pour into a bowl and whisk in the cold coconut cream. When the custard is smooth and well combined, place a sheet of plastic wrap over the top and refrigerate.
  4. When the custard is completely cold, pour it into an ice cream maker and churn according to manufacturers. Transfer the churned ice cream (will still be very soft) to a pan or Tupperware and put in the freezer at least 4 hours or over night. Scoop and serve! (I like to take mine out and let it soften a little bit before scooping.)

 

Recipe by Heather Christo (http://heatherchristo.com)