Vegan Sherbert Recipe
roasted peach, raspberry swirl
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Ingredients
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Base Ingredients
Roasted Peach Swirl
Raspberry Swirl
Method
Base Preparation
- 1
Prepare the Base
In a mixing bowl, combine the coconut milk, maple syrup, and vanilla extract. Whisk until well blended. Set aside.
Roasted Peach Swirl
- 2
Roast the Peaches
Preheat your oven to 400°F (200°C). In a baking dish, toss the sliced peaches with brown sugar and lemon juice. Roast in the oven for about 25-30 minutes, or until the peaches are soft and caramelized. Let cool, then blend until smooth.
Raspberry Swirl
- 3
Prepare the Raspberry Sauce
In a small saucepan over medium heat, combine the raspberries and agave syrup. Cook for about 5-7 minutes until the raspberries break down and create a sauce. Remove from heat and let cool.
Combine and Freeze
- 4
Mix and Freeze
In a large bowl, combine the coconut milk base with the roasted peach puree. Stir until well mixed. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, swirl in the raspberry sauce, using a spatula to create a marbled effect.
- 5
Final Freeze
Transfer the sherbet to a container and freeze for at least 4 hours or until firm. Scoop and serve when ready!