Healthy Vegan Sorbet – Strawberry Mango & Chocolate Chunk

So, this is not a very original recipe post, but I thought it would be worth sharing in case one hasn’t come across the frozen banana ice cream/sorbet recipes that are floating around the internet. I have been sick for a few days, and was tempted to get some of the tofutti ice cream at my local market.. but a small container was around $7, and I think one of the varieties even had aspartame in it!? So I thought I would try making myself something sweet and cold to ease my sore throat. I have a very old and not very powerful blender, but it just managed to get the job done and my ice cream fix was met!

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Ingredients
  • Strawberry Mango:
  • 2 frozen bananas
  • handful of frozen strawberries and mango
  • 2-3 tbs unsweetened vanilla/plain almond milk (if needed)

  • Chocolate Chunk:
  • 2 frozen bananas
  • 2-4 tbs cacao powder
  • ¼ tsp vanilla extract
  • opt: pinch of sea salt
  • 2-3 tbs unsweetened chocolate/plain almond milk (if needed)
Directions
  1. Blend ingredients in a blender (I doubt a magic bullet would be powerful enough) until smooth and creamy. You'll probably need to scrape down the sides a few times in order to get everything blended. You can omit the almond milk if you have a heavy-duty blender, but I find mine needed the extra bit of liquid in order to blend everything.
  2. Eat right away in a cup or cone or store in the freezer. It'll get quite solid when frozen, so you'll probably have to leave it out for a few minutes before you're able to scoop it out.
 

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7 comments

  1. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

  2. Clare,thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

  3. Hi, just wondering if you could substitute rice milk for the almond milk? Would that change the consistency or sweetness? Thanks!

  4. Hi Susan – I’m sure rice milk would work just fine! I think it might be slightly less “thick” than almond milk, so you may need to add in a bit more banana to thicken up the consistency but that substitution should work! –Clare

  5. Hi Clare! I just wanted to let you know that the rice milk did work out just fine. I liked how simple and quick this recipe was. Although my vegan friend wasn’t a fan of the bitterness, one of our other friends ended up eating the whole thing!

  6. Hi again Susan – That’s great! I’m glad at least one of your friends enjoyed it. 🙂 One could always add a bit of agave nectar or coconut nectar to counteract the bitterness. Thanks for letting me know how it turned out! Cheers –Clare

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