My husband loves sherbet (although, in our house it’s often called sherbert because he thinks that’s funny), but almost every recipe has dairy, which I won’t have in the house with two little people that have dairy-problems. No way am I denying my babies a bowl of some frozen treat if it’s in the fridge. That’s just rude. So, we just don’t have it. To placate dad (and to give him a little pat-on-the-back, because he’s the greatest dad ever to my three kiddos), I decided to take a swing at making Dairy-Free Lime Sherbet. I’m super proud of how well it turned-out. And you might think that it tastes quite coconut-ey, but, in all honesty, it does not. It’s very limey and nothing like “put the lime in the coconut and drink it all up.” No, nothing like that. Just pure, sweet lime with a hint of “OMG, it’s ICE CREAM”. The only thing that might have made it better would have been some ginger ale poured over it and…uh, oh, I feel another post coming on…
Dairy-Free Lime Sherbet
- 4 cans coconut milk
- 1 cup powdered sugar
- 2 tspn lime extract or lime juice–I just used lime juice because that’s what I had and it was AWESOME
- 4 drops green gel food coloring
Dairy-Free Lime Sherbet
- To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the other ingredients.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Place in the freezer for approximately 2 hours.
- Scoop out and place in your face, because that’s where dairy-free lime sherbet should live!
- 4 cans coconut milk
- 1 cup powdered sugar
- 2 tspn lime extract or lime juice–I just used lime juice because that’s what I had and it was AWESOME
- 4 drops green gel food coloring
-
To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
-
Add the other ingredients.
-
Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
-
Place in the freezer for approximately 2 hours.
-
Scoop out and place in your face, because that’s where dairy-free lime sherbet should live!
If you liked this recipe, be sure to check out my other dairy-free (and egg-free) ice cream recipes.
