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Saturday, July 26, 2014

Strawberry Coconut Sorbet

You didn’t really think I would forget to share an ice cream recipe with you this week, did you? After all, we will be wrapping up July here soon and nothings better on a hot summer day than a cold frozen treat to help you forget about this heat…at least for a little while {smile}.

And what better way to enjoy yourself than with a combination of summer’s two favorite flavors, strawberries and coconut.

Those sweet, red, juicy berries that only make their presence during spring and summer are being mixed here with the tropical nutty flavor of coconut. And why not bring in just a little flavoring of Amaretto to top this yumminess off!

Yep, I have created in my lab kitchen a Strawberry Coconut Sorbet that will tickle your taste buds while helping you cool down.

Just like my other ice cream recipes, no churn is needed. And this ice cream is dairy free, soy free, and no added granulated sugar as I used honey instead, giving it a deliciously smooth, sweet taste.

Now if you’re making this for the kids, leave out the Amaretto. Or you can substitute Amaretto extract, which I did not. Even though it’s just a small amount, I really think the Amaretto adds a delicious essence to the strawberry and coconut flavoring.

And I’m just going to say this, if you are over 21 years of age and use Amaretto (the alcoholic version), my PSA for this recipe is Do Not Eat and Drive. Even though it’s a small amount, please stay responsible.

Strawberry Coconut Sorbet


2 cups whole strawberries, washed and topped

1 cup coconut milk

1 cup cream of coconut

1 teaspoon Amaretto (can substitute Amaretto extract)

½ teaspoon vanilla extract

¼ teaspoon coconut extract

2 Tablespoons honey


Place all ingredients into a blender and puree until thoroughly mixed.

Pour into a freezer safe dish and place in freezer overnight.

*Helpful Hints*

- can also be made first thing in the morning so you can enjoy it later that evening.

 - All measurements are US

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