I scream, you scream, we all scream for.. sorbet? 5 ingredient Piña Colada sorbet to be exact.
Its summer time now and the days are HOT here in Vegas. We love it, and treats like this piña colada sorbet help keep us cool. I try to mix things up with the frozen treats I make. Such as more decadent homemade ice cream like my , espresso ice cream, or in popsicle form like my Mexican Paletas. We make homemade frozen treats at least once a week
I never made homemade ice creams or sorbets until I got my Kitchen Aid mixer a couple years ago that came with the ice cream maker attachment with it free. Which was SO awesome because it wasn’t one of my must-have-must-buy items, but I use it ALL THE TIME!!
At first I was a little intimidated to use it, so I asked my friend Steph about recipes since she has one and makes ice cream often and had a ton of recipes to share. After a few recipes I felt like I had it mastered. Time to make piña colada sorbet!
I think my first batch I made was a basic vanilla bean. Making the custard was easy, chill, pour into the mixer, churn, freeze. I was probably more excited about making it than I should have been. Especially since I am not that big of an ice cream fan. Unless its coffee or salted caramel flavored. And after my first bite of homemade – I vowed never ever to buy a carton from the store ever again. Homemade is a billion times better than store bought. No exaggeration. My husband often requests homemade ice cream on extra hot days.
While ice cream is delicious, I don’t do a whole lot of dairy consumption myself. So I stick to ices, popsicles and sorbets. This piña colada sorbet is non-dairy since it uses coconut milk.
Hope you enjoy this healthy 5 ingredient piña colada sorbet as much as I do. If you don’t have an ice cream maker you can just pour the ingredients into a freezer container and stir every 30 minutes until firm.
- 2 1/2 cups organic full fat coconut milk
- 2 cups crushed pineapple, divided.
- ½ c pineapple juice (reserved from crushed pineapple or organic juice from a bottle)
- ¼ c honey
- ½ c shredded coconut (unsweetened)
- 2 tbsp coconut rum (optional)
- In a saucepan over low heat combine the coconut milk and honey and stir until heated. Turn off heat and let cool
- In a blender combine the coconut milk mixture, 1 cup of the crushed pineapple and pineapple juice and blend until smooth. Place in a container and stir in the remaining crushed pineapple and coconut. Chill well, at least 4 hours.
- Freeze the mixture in your ice cream maker according to manufacturers instructions. When it is almost done pour in the rum. The rum is optional but it will help keep the sorbet from freezing rock solid.
- Freeze in an airtight container until ready to serve.