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5.0 from 21 votes

No-Churn Pineapple Sorbet

No-Churn Pineapple Sorbet is a light and fruity summer dessert with tropical flavors, and you don't need an ice cream machine to make it.

Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 595 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 cups frozen pineapple
  • 1/4 cup maple syrup honey or agave
  • 1 lime juiced and zested
  • 1 cup of coconut cream not coconut milk*
  • 1 teaspoon coconut extract
  • 1/2 cup shredded unsweetened coconut flakes

Instructions

    Cup of Yum
  1. Add the frozen pineapple pieces to a food processor or high-powered blender.
  2. Blend on high until the pineapple has a crumb-like texture, stop to scrape the sides with a spatula a few times.
  3. Then add the maple syrup and continue to blend until the mixture becomes smooth and creamy about 5 minutes.
  4. Scoop the mixture into a bowl and stir in the rest of the ingredients.
  5. Transfer to a freezer-safe dish, cover with plastic wrap, and freeze for a few hours or overnight.
  6. Consume within a few days as it will get icier and harder the longer it is kept in the freezer.

Notes

  • * when you open a can of coconut milk, scoop just the flesh that separated from the liquid, in case you don't find coconut cream at the store.

Nutrition Information

Calories 595kcal (30%) Carbohydrates 107g (36%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 17g (85%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.3g Sodium 46mg (2%) Potassium 415mg (12%) Fiber 8g (32%) Sugar 96g (192%) Vitamin A 127IU (3%) Vitamin C 27mg (30%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 595

% Daily Value*

Calories 595kcal 30%
Carbohydrates 107g 36%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 17g 85%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.3g 2%
Sodium 46mg 2%
Potassium 415mg 9%
Fiber 8g 32%
Sugar 96g 192%
Vitamin A 127IU 3%
Vitamin C 27mg 30%
Calcium 68mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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