This 3 ingredient mango sorbet is the perfect summer time frozen dessert! It's healthier than ice cream, but just as delicious (Or even more so!).

It's the ideal balance between sweet, tangy and creamy.

Do you need an ice cream maker to make mango sorbet?

Nope. No ice cream machine or churning is needed for this recipe.

It's so nice to be able to make a frozen treat without dragging out the ice cream maker. Using a high-powered blender like a Blendtec or a Vitamix is the easiest way, but if you don't have a blender like that -- no worries. I got some tips for you to try.

Easy Mango Sorbet Ingredients

The nice thing about mango sorbet (or any frozen fruit sorbet) is that it's really low key.

You don't need to make a simple syrup or do anything fancy. All you need are three ingredients:

• Frozen Mango
• Pineapple Juice
• Coconut or Almond Milk

If your sorbet is just a little too tart for your taste, you can add some natural sweetener!

How to make Mango Sorbet in a Blender

It's so easy you won't believe it until you try it for yourself! Having a powerful blender will make your life easier, but if you don't, check out my tips!

(This post is not sponsored by Blendtec. I'm just obsessed with my Blendtec blender.)

1. Place all ingredients into a blender and blend until smooth. 
2. Serve immediately or transfer to a freezer-safe container and freeze for several hours to harden. Remove from the freezer and let it sit for about 15-20 minutes to soften before serving.

Didn't I say it was easy!

Mango Sorbet Recipe Variations

Fruit: You could add any type of frozen fruit! Like Raspberries or Grilled Pineapple! You could even make Pumpkin Pie sorbet!

Juice: Pineapple, orange juice, and pomegranate juices are great because they're tart and they brighten up the flavors. And it doesn't take much. You could also use lemon juice or lime juice, but just a pinch or it'll be too tart.

Liquid: Any type of plant-based milk will work for this recipe. Or regular milk.

Watch how easy it is to make!

Tips for making Frozen Fruit Sorbet

This mixture will be very thick. If you don't have a powerful blender (like a Vitamix or a Blendtec) you may need to add ½ cup more liquid to help it move along.

Freeze the container you plan to store it in BEFORE you put the sorbet or ice cream in it. It'll freeze much more quickly and reduce the amount of iciness in the sorbet.

If you cannot use pineapple juice, orange juice would be a good substitution.

And make sure you have plenty of mangoes in the freezer because if you're feeding more than four people you're going to need to make more. Good thing it only takes five minutes!

What to serve with mango sorbet?

We usually eat it straight out of the blender, but if you want to be fancy, add mint leaves, crushed nuts or some fresh fruit that goes well with mango!

FAQs

More Quick Cold Blender Recipes:

Here are a few other quick frozen blender treats on my site:

Paleo Chocolate Ice Cream - The first frozen treat I ever made in my Blendtec. And still a favorite after all these years!

5-Minute Paleo Strawberry Ice Cream - I love the addition of orange juice in this strawberry "ice cream" -- it brightens the flavors so much!

Strawberry Frozen Greek Yogurt - This recipe is fruity and refreshing and my kids couldn’t keep their spoons out of it.

Pineapple Smoothie with Basil (Or Sorbet) - Our favorite drink while traveling in Mexico!

10-minute Mint Limeade (Cafe Rio Copycat) - This homemade version is naturally sweetened! Yay!

Dairy Free Pistachio Ice Cream (with Keto option) - This is my favorite dessert from our trip to New York.

Paleo Vanilla Bean Frappuccino – Starbucks Copycat - Who doesn't want to make their own Starbucks drinks at home!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Mango Sorbet FAQs

Homemade Mango Sorbet

Yield: Serves 2-3 adults or a handful of littles

Additional Time: 5 minutes

Total Time: 5 minutes

Keep some frozen mango and canned pineapple juice on hand and you'll never be more than 5 minutes away from a delicious frozen treat!

Print

Ingredients

Toggle ingredient group

• 3 heaping cups of frozen mango chunks
• ½ cup unsweetened pineapple juice
• ¼ cup almond or coconut milk

Instructions

1. Place all ingredients into a blender and blend until smooth.
2. Serve immediately or transfer to a freezer-safe container and freeze for several hours to harden. Remove from the freezer and let it sit about 15-20 minutes to soften before serving.

Notes

Nat's Notes:

1. This mixture will be very thick. If you don't have a powerful blender (like a Vitamix or a Blendtec) you may need to add ½ cup more liquid to help it move along.

2. If you cannot use pineapple juice, orange juice would be a good substitution.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Mango Sorbet appeared first on Perry's Plate.

Pineapple Basil Smoothie OR Sorbet? Jackpot!

I realize that pineapple + basil seems like a weird pairing, but TRUST me. It’s way better than you think it’ll be. This recipe can be made as a sorbet or a simple smoothie buzzed up in your blender.

Basil Pineapple Smoothie ingredients

• Pineapple chunks
• Milk (coconut drinking milk or almond milk)
• Ice
• Sweetener
• Basil leaves
• Lime

How to Make a Pineapple Smoothie into Sorbet

1. Put the pineapple, milk, ice, and sweetener in the blender and process until smooth.
2. Add the basil leaves and pulse until the leaves are finely chopped.
3. Taste the smoothie, and add a squeeze of lime or additional sweetener if you think it needs it.
4. Pour into cups and serve.

How to make a Pineapple Smoothie into sorbet

Are you ready?

Just pour the smoothie into an ice cream machine. That's it.

You'll want the smoothie to be extra flavorful because sometimes flavors will dull when they've been in a deep freeze. So boost that sweetener and lime to make sure your pineapple basil sorbet has lots of flavor.

Serving Tips

Garnishes: Keep it simple with some basil sprigs and/or some thinly sliced skin-on pineapple slices.

Serving a crowd: I’d assemble these in little cups for serving and store them in the freezer. An hour before serving, pull them out, and add the garnishes.

Glassware: You can use wide mouthed glassware or cute paper cups if you’ve got kids around.

How to store Smoothie with Pineapple

Storing smoothies that contain ice isn’t ideal, as the drink gets watered down when the ice melts. Instead, I recommend popping this smoothie into the freezer after following the sorbet instructions!

More Summer Smoothies!

Here are a few more of our favorite smoothie recipes with bright, summer flavors!

Strawberry Watermelon Smoothie with Ginger is probably my favorite summer smoothie. We've been making this one for years and it never gets old!

5-Minute Watermelon Lemonade isn't technically a "smoothie", but it's a fun way to make lemonade out of watermelon using your blender!

Try making A Green Smoothie (that actually tastes good) if you're looking for a veggie packed smoothie that doesn't taste like compost.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Basil Smoothie Recipe FAQs

Basil Smoothie with Pineapple

Yield: Makes about 4 cups

Prep Time: 10 minutes

Total Time: 10 minutes

This Pineapple Smoothie with Basil might seem like an unusual combination, but we fell in love with it in a sorbet we had in Mexico. It's bright and sweet with a subtle herbal taste. You can use this smoothie recipe as a sorbet as well.

Print

Ingredients

• 5 cups of pineapple chunks (about ½ of a pineapple)
• ½ cup milk (coconut drinking milk or almond milk)
• 2 cups of ice
• Sweetener, to taste (see note)
• 7-8 fresh basil leaves
• ½ of a lime

Instructions

1. Put the pineapple, milk, ice, and sweetener in the blender and process until smooth.
2. Add the basil leaves and pulse until the leaves are finely chopped.
3. Taste the smoothie, and add a squeeze of lime or additional sweetener if you think it needs it.
4. Pour into cups and serve.

TO MAKE SORBET:

Follow the directions above to make the smoothie and then pour the mixture into the frozen insert of your ice cream maker. Freeze according to the manufacturer's directions. While the sorbet is freezing, place the container you plan on storing the sorbet into the freezer. (I use a metal bread pan.) Transfer the sorbet to the chilled container and immediately cover the sorbet and put it in the freezer. Freezer for a few hours until firm before serving. (You can also eat it right out of the ice cream maker if you prefer a looser, soft-serve consistency.

Notes

Nat's Notes:

1. You can use frozen pineapple chunks, but you may need to add a little more milk or reduce the amount of ice if the smoothie has trouble blending.
2. I like to use liquid stevia to sweeten this -- about a dropper full and a half (about ⅛ tsp). You can use any sweetener you like. Just continue adding it a little at a time to get the sweetness you like. If you're making sorbet, I recommend making the base sweeter than you think you need -- once it freezes it, the flavor dulls some.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White
• 
  Blendtec Total Classic Original Blender - Fourside Jar (75 oz)

The post Pineapple Basil Smoothie appeared first on Perry's Plate.

Are you ready for this? Creamy strawberry paleo ice cream -- without an ice cream maker! All you need is a speedy, high-powered blender or a badass food processor.

Easy frozen blender desserts are a huge favorite around here -- especially on weeknights! The very first thing I made in my Blendtec blender years ago was this Paleo Chocolate Ice Cream. Instant hit! I think we made it almost every day for a while.

You only need a few ingredients for this, too! (I'll show you below!) I can whip up a batch of this paleo strawberry ice cream before the kids clear the dinner dishes.

I could also eat the entire pitcher and watch an episode of Bones, too, because sometimes those after-dinner chores take, like, and hour to do. Kids, man.

Why this Paleo Strawberry Ice Cream Recipe WORKS:

You know how sometimes you make something with frozen strawberries and it falls flat? Like the strawberry flavor tastes… bored. But you don’t exactly know how to fix it?

My recipe uses a little secret ingredient to fix this issue – orange juice. This does two things: 1. Adds some acidity to brighten the strawberry flavor without making it taste orangey. 2. Adds some natural sweetness so you can use less sweetener elsewhere.

What You Need to Make this Paleo Strawberry Dessert:

• Frozen strawberries: You can use pre-frozen strawberries or fresh ones that you froze yourself. They need to be frozen for this recipe to work well. Otherwise you end up with a smoothie.
• Coconut Cream: This adds that nice hit of creaminess. You can find unsweetened coconut cream in the Asian aisle. The coconut cream you see in the mixed drinks aisle is full of sugar. (Also delicious, but just a heads up in case you’re wanting to control the sugar.)
• Coconut milk or almond milk: Or even dairy milk, if you’re not avoiding dairy.
• A large orange: The secret weapon. You can also use store-bought orange juice.
• Medjool dates: I use dates for this because it’s a good natural sweetener that also adds a little more body to the ice cream. Feel free to use any natural sweetener you prefer (maple syrup, stevia) or regular granulated sugar.
• Vanilla extract: Yes, please! Measure with your heart.
• Ice cubes: Just a few.

How to Make Strawberry Paleo Ice Cream

1. Put the coconut cream, milk, orange juice, dates, and vanilla in a high-powered blender and blend until smooth.
2. Add the strawberries and ice cubes. If your blender pitcher has measurements on the side, fill it with strawberries to the 3 cup mark and the ice to the 4 cup mark.
3. If your blender has presets, use the ice cream setting to blend everything together. You may have to run the preset more than once and push all of the frozen bits down to the bottom between blending. If your blender has a hard time getting everything smooth, add ¼ cup more milk.
4. Serve.

Tips for Making Paleo Strawberry Ice Cream

This recipe works best if you have a high-powered blender like a Blendtec or Vitamix. You'll need to add more milk to get it to blend if you have a regular blender and it won't be quite as thick and soft-serve-like, but it'll still be tasty.

I have a Blendtec, and I run the "Ice Cream" program two or three times to get this blended, usually scraping down the sides between every cycle. I don't have a Vitamix, so I'm not familiar with how to do this the best way. It does need a pretty high speed, though, to smooth out all of that ice.

Afterward you can even pop it in the freezer for an hour or so in a freezer safe container to thicken it up. But if you leave it in there for too long, it'll get rock hard. Then you'll have to let it sit out for a while before you can scoop it. (Just don't forget about it or it'll melt and get soupy, and it won't recover after that.

(Ah, the dance we do with food to get JUST the right temperature.)

Amazing, right? The first time I made a dessert like this in my Blendtec, it totally made that bigger price tag worth it. It can blend such thick, frozen stuff without needing a lot of extra liquid. It's witchcraft.

(This isn't a sponsored post by the way. I just like professing my love for my blender.)

You could totally change up the fruit in this! Just make sure it's frozen so the consistency is the same. Mixed berries would be fabulous! Or even mangoes -- a creamier version of my 5-Minute Mango Sorbet.

And if you have some ice cream mixture leftover, make some popsicles....

One more thing -- I've got a bunch more paleo ice cream recipes and more frozen treats on my site! Grab a few of them and plan a frozen treat party with some friends!

Or a frozen treat date with your hubs after the kids go to bed. Because, if you're like me, you're usually to wiped to invite anyone over for a party. Haha. (Just run the blender on the back patio or in the garage so they don't hear you. ;)

More Paleo Ice Cream Recipes and Other Frozen Healthy Treats

Paleo Chocolate Ice Cream (in the blender) -- The one I mentioned above -- the first blender ice cream I ever made! And still one of our favorites. It totally reminds me of a Wendy's frosty.

Dairy-Free Pistachio Ice Cream -- This unique ice cream uses pistachio milk -- super easy to make and you can make it ahead of time to get this ice cream made even more quickly! (This one has a low-carb option, too!)

5-Minute Mango Sorbet (in the blender) -- Just three ingredients and you've got a tasty tropical treat in your face.

Raspberry Blender Sorbet -- Another fruity blender sorbet -- this time with freeze-dried berries for maximum flavor and minimal sogginess.

Ginger and Roasted Strawberry Ice Cream -- This one can be made primal (with dairy) or dairy-free. Strawberry and ginger is a stellar combo. And have you ever roasted strawberries? I die.

Paleo Strawberry Ice Cream Recipe

Yield: About 1 quart

Prep Time: 5 minutes

Total Time: 5 minutes

A handful of ingredients and five minutes will give you a blender full of paleo strawberry ice cream!

Print

Ingredients

Toggle ingredient group

• ½ cup coconut cream
• ½ cup coconut or almond milk
• Juice from ½ of a large orange
• 3 medjool dates, pitted
• 1 Tablespoon vanilla extract
• 2 cups frozen strawberries
• 1 cup of ice cubes

Instructions

1. Put the coconut cream, milk, orange juice, dates, and vanilla in a high-powered blender and blend until smooth.
2. Add the strawberries and ice cubes. If your blender pitcher has measurements on the side, fill it with strawberries to the 3 cup mark and the ice to the 4 cup mark.
3. If your blender has presets, use the ice cream setting to blend everything together. You may have to run the preset more than once and push all of the frozen bits down to the bottom between blending. If your blender has a hard time getting everything smooth, add ¼ cup more milk.
4. Serve.

The post 5-Minute Strawberry Paleo Ice Cream appeared first on Perry's Plate.

The beauty here is simplicity: real strawberries, tangy Greek yogurt, and just enough sweetness to keep every spoonful bright and satisfying. It’s the kind of dessert you happily spoon on a warm night and brag about having “healthy ice cream.”

Make a batch, freeze it, and keep it handy. It’s fast, fun, and proof that frozen treats can be both delicious and feel-good.

Frozen Greek Yogurt Ingredients

Super simple -- here's what you need to make this fruity frozen yogurt:

• Full Fat Honey Greek Yogurt or Greek plain yogurt
• Frozen Strawberries
• Fresh Orange Juice
• Vanilla Extract
• Sweetener (optional)

That's it! 

How to Make Strawberry Greek Frozen Yogurt

1. Thaw the Strawberries

You can use fresh or frozen strawberries here, but I find that frozen ones are more consistenly sweeter than fresh ones. 

(Unless you're a fruit-finding ninja, but if you can find amazingly sweet fresh strawberries, don't make frozen yogurt out of them. Just eat them!)

I like to thaw my strawberries for a bit before I blend them up -- just popping them in the microwave for about 40 seconds. You don't have to do this -- especially if you have a high-powered blender, but it's nice so you don't end up with strawberry chunks in your frozen yogurt. 

Maybe that wouldn't necessarily be a bad thing though... now that I think of it.

2. Blend the ingredients

I used my blender to get everything blended well, but you could use a food processor, too!

Just make sure everything is blended well!

3. Making frozen yogurt with ice cream maker

After it's blended, just pour it into your ice cream machine. Mine usually takes 20-30 minutes to churn a batch of ice cream or frozen yogurt, but that time will depend on your machine.

If you're in the market for one, this Cuisinart Ice Cream Maker is awesome. It has about a 1 quart capacity and it's really easy to use. You can even buy an extra canister to keep in the freezer so you can make two different kinds back to back.

How to Store Strawberry Frozen Yogurt

You can eat this right out of the ice cream machine if you want! Buf if you'd rather save it for later it's easy to store.

After your ice cream maker has worked its magic, IMMEDIATELY transfer it to a shallow, freezer-safe container.

Why shallow? It'll freeze faster. And the faster it freezes, the less icy it will be! 

I like to use a bread pan or an 8-inch glass pyrex dish covered with plastic wrap & foil or a lid, and I take it one step further and put that container in the freezer to cool it off before the frozen yogurt goes in.

How to Freeze Greek Yogurt Ice Cream

You can store it for a week or two. I'd eat it sooner rather than later so it doesn't take on any weird freezer flavors.

Can I use a different kind of frozen fruit?

Sure! I'd recommend frozen banans, mangos or a mixed berry blend. If you use raspberries or black berries you might want to blend them separately and strain out the seeds if that's an issue for you.

If you like this tasty frozen dessert recipe try another one on my site!

More Easy Frozen Dessert Recipes on Perry's Plate

Pink Drink Popsicles

Dairy-Free Pistachio Ice Cream

5-Minute Paleo Strawberry Ice Cream

5-Minute Mango Sorbet

Paleo Chocolate Ice Cream

Ginger & Roasted Strawberry Ice Cream

Psst... a sprinkle of my Low Sugar Granola Recipe would be delicious on this dessert!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Strawberry Frozen Greek Yogurt

Yield: Makes 1 quart

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

This strawberry frozen Greek yogurt is DELICIOUS and crazy easy -- just buzz up a few ingredients in the blender and pour it into your ice cream machine! Greek yogurt gives it a boost of protein and frozen strawberries make it easy to make this easy summer dessert anytime you like.

Print

Ingredients

• 1 ½ cups frozen or fresh strawberries
• 3 cups full-fat Greek yogurt (Honey or plain)
• ⅓ cup freshly squeezed orange juice (about 1 large navel orange)
• 1 teaspoon vanilla extract
• Sweetener, to taste (optional)

Instructions

1. If the strawberries are frozen, pop them in the microwave for about 40 seconds.
2. Put the strawberries, yogurt, orange juice, and vanilla into a blender or food processor and blend thoroughly.
3. If your yogurt is sweetened, taste to see if you think it needs anymore sweetener and adjust accordingly.
4. If your yogurt is unsweetened, start adding sweetener about a tablespoon at a time until you reach desired sweetness.
5. Pour the mixture into your prepared ice cream machine and freeze according to its instructions.
6. Eat it now! Or immediately transfer it to a shallow container (like a bread pan or a 8x8 freezer safe dish) and freeze, covered, for a few hours until it firms up.
7. If you freeze it, it'll need to sit at room temperature for 30 min or so so you can scoop it easily.

Notes

If you use liquid stevia start adding a few drops at a time until you reach desired sweetness.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White

The post Strawberry Greek Yogurt Ice Cream appeared first on Perry's Plate.

Made with coconut or almond milk, a real vanilla bean, and just enough sweetness to taste indulgent, yet keeps things clean and dairy-free (yes, it’s paleo-friendly and naturally gluten-free).

Pour this into a tall glass, grab a straw, and consider your afternoon upgraded.

You will love this Starbucks Vanilla Bean Frappuccino copycat recipe

Made with only a few ingredients, this delicious Vanilla Frappuccino will become your go to drink when you feel like a break from coffee and buying your drinks! I love making it with my homemade Date Paste for a refined sugar-free version!

What is a Vanilla Bean Frappuccino?

A vanilla bean frappuccino is a popular drink at Starbucks that is creamy, blended and made from milk, vanilla bean, and ice. Made at home, you can use any kind of sweetener or milk to suit your needs.

Vanilla Frappuccino Ingredients

• Almond or coconut milk
• Date paste
• Vanilla bean
• Vanilla extract
• Salt
• Cinnamon
• Vanilla stevia, to taste (optional)
• Coconut cream (optional)

How to make a Vanilla Bean Frappuccino

1. Put the milk, maple, vanillas and pinch of salt in the blender.
2. Blend the mixture until thoroughly combined. Taste and add a little vanilla stevia or more maple syrup if you'd like it sweeter.
3. Pour enough of the milk mixture to freeze one standard tray of ice cubes. Freeze.
4. Chill remaining mix mixture until ready to use.
5. When the portion in the freezer is frozen solid, put the cubes in the blender. Pour the remaining milk over top. Blend.
6. To serve, divide the frappuccino between four glasses and add a dash of cinnamon.
7. Repeat all summer.

Vanilla Bean Frappuccino Recipe variations

Almond milk - Any kind of milk can be used! Light coconut milk would also be delicious here.

Pumpkin Pie Frap - Try adding 1-2 Tablespoons of pumpkin puree to the milk mixture and using a sprinkle of Pumpkin Pie Spice or Chai Spice for a fun fall variation.

Copycat Starbucks Vanilla Bean Frappuccino Recipe storage

The frozen cubes can be kept in the freezer for as long as you like! I like to freeze a whole batch so I can always make my own Frappuccino when the idea crosses my mind!
I recommend using the chilled half of the mixture within 2 days.

More like this Vanilla Bean Frappuccino Recipe

5-Minute Paleo Strawberry Ice Cream - Frozen strawberries, date paste (Again. See how useful it is?), and a hint of orange juice brighten up this tasty dairy-free ice cream.

Raspberry Sorbet - This is a raspberry variation of the one I just mentioned using freeze-dried raspberries for big punch of raspberry flavor!

Grilled Pineapple Whip - Honestly, I think Disneyland Dole Whips are overrated. Try making them at home with frozen GRILLED PINEAPPLE. Yes, it's as good as it sounds.

5-Minute Mango Sorbet - Another frozen fruit blender sorbet with just 3 ingredients!

Paleo Chocolate Ice Cream - The first thing I ever made in my Blendtec blender. (I got right to the good stuff. Haha.) It's still a family favorite after all these years. We love adding a drop or two of peppermint oil to this.

Frosty Pumpkin Pie Shots - A paleo, naturally-sweetened, frozen version of pumpkin pie. Hard to imagine, I know. But incredibly tasty!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

FAQs

Paleo Starbucks Vanilla Frappuccino

Yield: 4 Servings

Prep Time: 10 minutes

Total Time: 10 minutes

This is a knock off of Starbuck's coffee-free frapp, with WAY less sugar. It's naturally sweetened and could be keto or low-carb using a low-carb sweetener!

Print

Ingredients

• 3 cups milk (any kind)
• 4 Tablespoons pure maple syrup
• 1 teaspoon vanilla bean paste
• 1 teaspoon vanilla extract
• pinch of salt
• vanilla stevia, to taste (optional)
• dash of cinnamon

Instructions

1. Put the milk, maple syrup, vanillas, and salt in a blender. . Blend the mixture until thoroughly combined. Taste and add a little vanilla stevia if you'd like it sweeter.
2. Pour enough of the milk mixture to freeze one standard tray of ice cubes. Freeze.
3. Meanwhile chill the remaining milk mixture until ready to use.
4. When the portion in the freezer is frozen solid, put the cubes in the blender. Pour the reserved vanilla milk into the blender and blend. If you have a high powered blender (like a VitaMix or a Blendtec) you could use the ice cream setting.
5. To serve, divide the frappuccino between four glasses and top with a dash of cinnamon.
6. Repeat all summer.

Notes

Nat's Notes:

1. If you don't have or don't want to use vanilla bean paste, use more vanilla extract instead.
2. The stevia helps to bump up the sweetness if you prefer, without having to use more maple.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 152Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 122mgCarbohydrates 23gFiber 0gSugar 22gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Vanilla Bean Frappuccino Recipe (Starbucks Copycat) appeared first on Perry's Plate.

Making a quick, healthy frozen treat in the blender is one of the best ways to keep your face out of the ice cream container at 10:30 PM.

Well, most of the time.

Sometimes you need the real thing. You know what I'm talking about -- those days when ALLLL the things pile up.

Like when your 1-year-old decides to be a pooping machine and you changed five of those diapers in one day. (Three before 10 AM.)

And when every word that comes out of your mouth must be negotiated, argued with, whined at or contradicted by your children.

And when you have trails of ants coming out of stupid places in your house (the bathroom!!).

And when your sweet husband is harassed and shamed by a totally irrational and entitled patient from work and you (who has never punched anyone) want to punch that person in the face.

Plus, the lady in red. She is always around on days like this to make them even more pleasant.

I would hope we wouldn't judge each other for burying our faces in a pint of Ben & Jerry's on days like that.

You know what though? This raspberry sorbet did it for me. I was feeling all out of sorts and after eating a bowl of this I felt better. Not having actual ice cream in the house does help, too, but I wasn't searching for my keys to run out and buy some. I was content.

Know what the secret is? Freeze-dried raspberries. It's the secret of getting a big punch of flavor without the extra moisture. You can use any kind of freeze-dried fruit you like, but I recommend using berries for this for the best flavor.

More Healthy Frozen Dessert Recipes

If you like this, check out the other frozen (and dairy-free!) blender treat recipes I've got!

5-Minute Mango Sorbet

Chocolate Blender Ice Cream

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Raspberry Sorbet (In the Blender)

Yield: Serves 4

Prep Time: 15 minutes

Total Time: 15 minutes

I love using freeze-dried raspberries when I want a big punch of raspberry flavor without all of the moisture from the berries. Feel free to substitute strawberries or blueberries if you prefer.

Print

Ingredients

Toggle ingredient group

• ½ of an avocado or ⅓ cup coconut cream
• ¾ cup almond or coconut milk
• 1 cup freeze-dried raspberries
• 4 medjool dates, pitted and ripped in half
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon of vanilla extract
• A few drops of vanilla Stevia (optional, if needed)
• about 3 cups of ice cubes

Instructions

1. Put all of the ingredients (except the ice) into a high-powered blender (like a Blendtec or a Vitamix) and blend until smooth.
2. Add ice until it reaches the 4 cup mark on the side of the pitcher.
3. Blend again. (Use the ice cream setting if using a Blendtec.) If the mixture is too thick to blend, scrape down the sides and add ¼ cup of almond milk. Blend again until smooth.
4. Eat right away or spread it in a shallow metal baking pan, cover with plastic wrap and freeze until firm enough to scoop.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Raspberry Sorbet (In the Blender) appeared first on Perry's Plate.