Description
A vibrant, refreshing frozen treat. Sweet raspberries and ripe bananas blend beautifully with cashew milk for a creamy texture.
Ingredients
Units
Scale
- 4 cups (946 ml) raspberries
- 4 Tbsp. honey
- 2 Tbsp. sugar
- 2 bananas
- 0.5 cups (118 ml) cashew milk
- 1 pinch salt
Instructions
- Mix all ingredients in a blender until smooth. Start with 2 tablespoons of sugar and adjust to taste depending on the sweetness of the berries.
- Place the mixture in a frozen ice cream maker bowl.
- Churn for 15 to 20 minutes, according to the ice cream maker’s instructions.
- Freeze for at least 2-4 hours until well frozen.
Notes
- For a richer flavor, use ripe but firm bananas.
- If you don’t have cashew milk, substitute with another plant-based milk like almond or soy milk.
- Store the sherbet in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 10
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 2