Rainbow Sherbet Vegan No Churn

It features a naturally sweetened frozen fruit base with creamy coconut milk and tangy lime. We even snuck some spinach in there, but we promise you can’t taste it — just wholesome deliciousness here. Let’s make sherbet! This DIY, no-churn rainbow sherbet begins with two frozen fruits that, when blended, create a creamy texture: mango and pineapple! The sweet, creamy duo joins with coconut milk, maple syrup, lime juice, and vanilla to create a flavor that reminds us of rainbow sherbet (it’s magic!). That mixture forms the base for all three layers of this ice cream. While most of the mixture is used to create the yellow base layer of the rainbow sherbet, we create the pink layer by blending in frozen raspberries. The green layer is optional because it doesn’t change the flavor, but it creates the multicolored appearance that’s a major highlight of the classic ice cream! And the secret, wholesome ingredient for the green layer? SPINACH (the kids will never know)! After spreading the three layers into a loaf pan, we swirl them together and set it in the freezer to let it firm up into a scoopable texture with beautiful swirls of color! We can’t wait for you to try this rainbow sherbet! It’s:RefreshingFruityEasy to makeNaturally sweetenedPerfect for summer& SO nostalgic! It’s a fun, wholesome snack or dessert for kids and adults alike! Enjoy it in bowls or cones to cool down on hot summer days or to satisfy the rainbow sherbet craving in a new way.