Skip to main content

Vegan Strawberry Chocolate Chip Sherbet



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.




Dairy-free strawberry sherbet with dark chocolate chips


Vegan Strawberry Chocolate Chip Sherbet Recipe

By Karina Allrich June 2008.

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.

This is the Cuisinart Automatic Frozen Yogurt and Ice Cream Maker I use. Once it is churning, the ice cream is ready in about 30 minutes- at a soft-serve consistency. If you prefer a harder ice cream, scoop, freeze and store it in freezer containers.

Instructions:

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.

Whisk in:

2 cups ice cold coconut milk, or non-dairy milk

Freezing instructions:

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.



 photo Print-Recipe.png




Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 






Karina's Notes:



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.



TRENDING

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Coconut Cake

Let. Us. Eat. Cake. Last spring- a year ago- before the Coronavirus knocked us all sideways- my husband's birthday marked another spin around the wheel of time. And yes, I baked a cake. And as I stirred the batter and scooped it into cake pans, I thought about the other cakes I have baked for him. The chocolate cake in our first year of marriage. Children beneath our roof. Blue balloons and candles. The newness of each others' dreams. The shine of our ideas. The belief in what was possible. We've shared twenty-six birthdays now. And the single constant through these twenty-six years is change. Change has woven its intricate design deep inside our marriage, our thirteen different living spaces in seven different states, our evolving work as artists and writers, our sons' own ever-changing lives. There isn't a piece of our life together that has not been burnished by change. I asked my husband what he felt about this birthday, if anything. He said at first