Happy Summer, and a yummy, dairy-free ice cream recipe for you {Lava Flow Sherbet}

Ah, summer. So fleeting, so fantastic. I mean, seriously, I could not love summer more... and what better time (July is National ice cream month after all!) to enjoy some refreshing, creamy sherbet? 

My recent post on The Art of Simple is all about giving ice cream as gifts. I thought I'd share another flavor with you, in addition to the favorite flavor that I shared in that post. (If you're new here, thanks for clicking over. And if you'd like to stay in touch via my newsletter, you can do that by clicking here.)

I made this ice cream to take to a friend who's a new mom. She's taking a break from dairy so as I reflected on celebrating our 14th wedding anniversary a couple of weeks ago, and remembered the Lava Flow drinks we drank in Hawaii, I knew just the creation I wanted to make to enjoy with my friend Sarah. 

A Lava Flow is basically a Pina Colada with a berry drizzle. I decided to blend all the flavors together to make it simple, and boy was it easy to whip up!

sherbet ingredients.jpg

Lava Flow Sherbet

makes almost 1 quart

  • 1 can full-fat coconut milk
  • 2 cups pineapple chunks (if frozen, thaw mostly first)
  • 2 cups berries (if frozen, thaw mostly first)
  • 1/2 cup sugar
  • 1 tsp fresh lime juice
  • 1 tablespoon spiced rum (optional)
  • pinch of salt

Blend all ingredients together in a high powered blender until smooth. (I rinsed my frozen fruit first to help thaw it.)

Chill in fridge until nice and cold (a couple of hours or overnight is ideal).

Mix in your ice cream maker according to manufacturer's instructions, and chill in freezer.

Enjoy your tropical treat!

Sharing a bowl of homemade ice cream with a friend, along with conversation and newborn baby snuggles on a warm summer night was perfectly delightful. Just a drop in the big bucket of summer enjoyment. I hope you're enjoying this summer as well. 

Sunday Treat: Rich Berry Sherbet

rich berry sherbet When we bought our condo last winter, we didn't realize we'd be moving into such a wonderful little community. We've been getting to know our neighbors over the last six months and we feel super blessed to be surrounded with some really great young families. What does this have to do with homemade ice cream? Just simply that great neighbors means more friends to share frozen treats with of course!

Last month there was a week when we got strawberries and blackberries from my CSA (it's usually one or the other) and then when I took a trip to the local farmstand to pick up The Best Chips and Salsa Ever the owner just handed me a basket of raspberries with a smile. So with an abundance of berries in the kitchen came this delicious dessert.

My friend and neighbor Liz had a birthday that week and this seasonal treat made its way a few doors down to her place along with her gift. I adapted a recipe from David Lebovitz' book The Perfect Scoop to make my first ever batch of sherbet.

rich berry sherbet- yum!

Sunday Treat: Rich Berry Sherbet
Recipe Type: Dessert
Author: nicole v. bennett
makes about 1 quart
Ingredients
  • 4 cups of assorted berries (strawberries, blackberries, raspberries or your choice!)
  • 2 cups of half and half
  • 3/4 cup of honey (adjust this as necessary depending on sweetness of berries)
  • 1 1/2 tsps freshly squeezed lemon juice (preferably Meyer)
Instructions
  1. Blend together ingredients with immersion blender (or in a regular blender). Strain seeds out if you prefer.
  2. Freeze mixture in your ice cream maker according to manufacturer's instructions.

 

rich berry sherbet 2

Blend together ingredients (4 cups of assorted berries (strawberries, blackberries, raspberries or your choice!), 2 cups of half and half, 3/4 cup of honey (adjust this as necessary depending on sweetness of berries), 1 1/2 tsps freshly squeezed lemon juice (preferably Meyer)) with immersion blender (or in a regular blender). Strain seeds out if you prefer.

rich berry sherbet churning

Freeze mixture in your ice cream maker according to manufacturer's instructions.

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Bon apètit!

Homemade springtime strawberry fro-yo

strawberry fro-yo I live in an area that's known for its strawberry growing. This is the time of year when strawberries are on sale at farm stands in abandoned dirt lots and we start getting baskets of those juicy little morsels in our CSA box every week. I may be biased but I think the berries from our farm are basically the best, although the other local growers produce pretty darn sweet ones as well. Over the years my kids have enjoyed visiting our farm for tour day and getting to go pick their own basket-full.

I just can't seem to buy a clamshell of strawberries at the grocery store, convenient as it is, when I know I can drive a few miles farther, down to my favorite farm stand, and get fresh, unsprayed berries grown just about ten miles away.

strawberries and honey

They are so sweet this time of year, that in fact, you barely need to sweeten them to use them in a dessert. I mean seriously, why waste your time with strawberry-flavored candy when the actual fruit is so. darn. sweet.

Since Friday nights are dessert night in our home, last week's basket of CSA strawberries (okay, and a couple more from the farm stand) went directly into this no-guilt treat. How no-guilt is it, you ask? Well I may or may not have served the leftovers to the family for breakfast, I'll say that.

blending strawberry fro-yo

This is definitely a spring/summer dessert. Don't bother making it when strawberries are out of season; their seasonal sweetness is what makes this so special, and why the tanginess of the yogurt is balanced out so nicely.

homemade strawberry fro-yo

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Homemade Springtime Strawberry Fro-Yo

makes just over a quart

1 pound fresh strawberries, rinsed and cut up

honey to taste, under a 1/4 cup is enough

1/2 teaspoon vodka (optional)

1 cup kefir (or whole milk yogurt)

1 teaspoon fresh squeezed lemon juice (I prefer Meyer)

a nice splash of heavy cream (about a 1/4 cup)

1. Once your strawberries are rinsed and cut up, drizzle them with honey and add a bit of vodka if you desire and let them stand at room temperature and macerate for about an hour, stirring periodically.

2. Purée the strawberries, kefir, lemon juice and splash of cream in a food processor, blender or glass bowl with an immersion blender.

3. Refrigerate the mixture for an hour. Pour into your ice cream maker and freeze according to the manufacturer's directions. I thought the texture was perfect after letting it sit in the freezer for another hour or two before eating.

If there's any left, by all means, serve it for breakfast or a healthy treat. Just let it sit out on the counter for a little while before you scoop it.

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What's your favorite way to eat strawberries?