Strawberry Sorbet and Strawberry Ice Cream Duo (Dairy-Free)
Servings: 8
The only thing better than ice cream for dessert is ice cream and sorbet for dessert! Making them with the same fruit makes a beautifully balanced contrast of color, tanginess, sweetness, creaminess and frostiness. This type of frozen dessert duo is one of my entertaining go-to's. The frozen desserts can be made in advance-- a big win for the host! There is something show-stopping about serving it this way.
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Ingredients
Strawberry Sorbet Ingredients
- 2 lbs. strawberries, hulled and quartered (about 5 ½ cups)
- 2 small lemons, divided
- ¾ - 1 cup sugar depending on the ripeness of the berries)
- 1 pinch salt
Dairy-Free Strawberry Ice Cream Ingredients
- 10 oz. strawberries, hulled and quartered, divided (about 2 ½ cups)
- 1 13.6 oz. can full-fat coconut milk
- ? - ½ cup honey depending the the ripeness of the berries
- ½ tsp. xanthan gum
- 1 tsp. pure vanilla extract
- 3 drops almond extract (optional)
- 2 tsp. lemon juice
Instructions
Strawberry Sorbet Instructions
- Prepare (hull and quarter) strawberries and set aside.
- In a food processor, process ½ small lemon with sugar, pulsing and whirring until the lemon is in tiny even bits and fully incorporated into the sugar.
- Add the strawberries, the juice of 1 ½ lemons, and the salt. Process until the strawberries are completely pureed, stopping to scrape the sides a few times to incorporate all of the sugar mixture.
- For best results, chill the sorbet mixture at least one hour or up to overnight. (It will freeze better in an ice cream maker if it is chilled, or you can make it ahead to this step and freeze the mixture the next day.) Freeze according to your ice cream maker directions. For soft-serve, serve right away. For a firmer scoop, store in the freezer for an hour before serving.
Dairy-Free Strawberry Ice Cream Instructions
- Reserve about 1/2“ of the hulled and quartered strawberries. Add all remaining ingredients (1/2 of the berries through lemon juice) to a food processor and process until smooth.
- Add the reserved 1/2“ strawberries to the mixture in the processor, and pulse a few times to break them up into bits and chunks.
- For best results, chill the ice cream mixture at least one hour or up to overnight. (It will freeze better in an ice cream maker if it is chilled, or you can make it ahead to this step and freeze the mixture the next day.) Freeze according to your ice cream maker directions. For soft-serve, serve right away. For a firmer scoop, store in the freezer for an hour before serving.
Notes
Plan ahead if you are making these both at once. If you are using a Cuisinart-style tabletop ice cream maker you will either need two freezer inserts or you will need time to refreeze your insert.