Happy National Ice Cream Day, peeps (FYI I originally wrote this on National Ice Cream Day and forgot to publish it…I still liked the intro though)! One of the best days of the year celebrating one of the best treats ever invented!!!
Sadly though, my milk allergy has gotten pretty bad in recent years, like my throat closes up and I get hives bad, so I’ve been trying (trying being the operative word here) to stay away from milk when I can. And man is it DIFFICULT.
So whenever I have the chance to enjoy things like ice cream and sorbet without risking an allergy attack, I take it!
A few weeks ago I popped by the store and fell in love with a carton of raspberries. I had no idea what to do with them, panicked and threw them in the freezer. Weeks later, on National Ice Cream day I finally had an idea.
And that’s when this dairy-free raspberry sorbet was born.
I’ve made a similar dessert to this with bananas before so with a few adjustments, I went in and got to cooking. (even though theres no actually cooking…I just like the phrase.)
This recipe is super easy and only requires a blender or food processor. It can be a perfect summer treat and even converted into popsicles.
For those of you who are able to have as much milk as your heart desires (I’m so jealous of your life) feel free to add whole milk instead for a thicker dessert, more similar to ice cream. Skip or add less lemon juice and voila.
For the full recipe, scroll down below! Make sure to follow me and subscribe for recipes like this straight to your inbox! New ones every Tuesday and Saturday!
- 1 cup frozen raspberries
- 1 tbsp lemon juice
- 1/2 cup of silk milk (plus more if needed)
- In a blender, pulse the raspberries, milk and lemon juice together. Adding more milk as needed until thick but blended.
- Move to a bowl and refreeze for 30 minutes.