Raspberry Banana Sherbet
Easy lactose / dairy free and vegan dessert for any day!
Servings 8 servings
Calories 95kcal
Cost $4
Ingredients
- 4 cups raspberries, frozen or fresh
- 4 Tbsp. honey (use maple syrup for vegan)
- 2 Tbsp. Sugar up to 4 Tbsp.
- 2 very ripe bananas I use frozen
- 1/2 cup cashew milk or almond, coconut milk
- 1 pinch Salt
Instructions
- Mix all ingredients in blender container and blend until smooth. Start with 2 tablespoons of sugar and taste. Sugar will depend on how sweet/ ripe the berries are.
- Place in frozen ice cream maker bowl. Churn for 15 to 20 minutes, according to ice cream maker manufacturer's instruction.
- Freeze at least 2-4 hours until well frozen.
Notes
Keep product frozen. Will keep for about 1 month.
Serve with mint for garnish, if desired.
Nutrition
Calories: 95kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 16mg | Potassium: 196mg | Fiber: 4g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 18.3mg | Calcium: 16mg | Iron: 0.5mg