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Apple Cider Sherbet is a super delicious flavor that tastes like fall and winter. Lower in fat than ice creams, but super creamy and refreshing, enjoy this sherbet that’s easy and fast to make.
Dairy-free and refined sugar-free
Make this recipe if you love dairy-free desserts that are refined sugar-free: sweetened with pure maple syrup (instead of sugar), perfect for fall — and better for our health.
Apple Cider Sherbet is great for most diets, including Anti-Inflammatory, Paleo, AIP, Gluten-free, GAPS and VAD.
Low in fat
While many of my readers are not concerned about high fat recipes, perhaps it’s nice to have some desserts that are low in fat — if for no other reason than because they’re refreshing, while still being indulgently delicious. (And, lower fat is good for the liver!)
On that topic, Apple Cider Sherbet is indeed low fat.
Sherbet is also a perfect way to have less of the coconut flavor that’s common with so many Paleo ice cream recipes.
Perfect for fall and winter
It’s also a lovely seasonal treat!
Whether you have fresh apple cider, store bought apple cider or just apple juice, fall into the flavors of autumn and winter with this special dessert treat.
Ingredients in Apple Cider Sherbet
- apple cider — Any apple cider will do! Use freshly pressed, store bought and optionally pasteurized, or it’s also okay to use regular apple juice! All options make a great ice cream and will yield that awesome Apple Cider Sherbet flavor. Of course, real apple cider is best, but apple juice works great.
- creamy coconut milk — I like to use Trader Joe’s coconut milk, as it has no additives and it’s creamy, with no weird oil on top. It also will not yield bits or any unexpected textures in your frozen ice cream final product. If you can’t access Trader Joe’s coconut milk, other options include Thai Kitchen’s without guar gum or Aroy-D.
- If you do eat dairy (Primal or GAPS, for example), or don’t do well with coconut milk, you may also use real probiotic sour cream to replace the coconut milk, or heavy cream.
- pure maple syrup — I want to be very honest that this flavor is a sweet flavor of ice cream! If you don’t like sweet ice cream, this might not be the best flavor for you. I use a full 1/2 cup of maple syrup in this recipe because it helps to create a smooth scoopable texture in the absence of a lot of fat. But, all of my family LOVES this flavor, so it’s not too-too sweet, as long as you like ice cream and aren’t particular about that issue. (It’s okay to sub in honey for the maple syrup for GAPS.)
- real vanilla extract — Don’t skimp on the amount or omit it in this recipe: Vanilla extract helps to create the right texture and flavor.
- gelatin — Sherbets often contain either egg whites or gelatin to keep the “ice cream” extra smooth, in the absence of much dairy or high fat. I opted for gelatin. Just a bit is used, and helps to yield a great mouthfeel for such a very low fat frozen dessert.
- Ceylon cinnamon
How to make Paleo AIP Apple Cider Sherbet
Prep your machine
Before making ice cream, make sure your ice cream maker is ready. For most machines, this means the ice cream bowl needs to be on a flat surface in your freezer, at its coldest setting, overnight.
Prep your ingredients
Make sure your coconut milk is room temp. If you need to, warm it slightly and then cool again to room temperature, so it’s not cold or super lumpy. We don’t want cold coconut fat, because it needs to blend well with the other ingredients and chill creamy.
Prep your storage bowl
If you don’t serve your sherbet soft-serve, fresh from the ice cream maker …
… and you wish, put your storage dish in the freezer to chill. This is a lovely step because it means that the freshly frozen sherbet won’t start melting into the freezing dish right when you scoop it in. A cold storage container/serving dish is a luxury worth giving yourself.
Make Apple Cider Sherbet:
- Pour 1/2 cup of the apple juice into a small saucepan. Sprinkle the gelatin over its surface, and allow to bloom for one minute. (Bloom means it starts to absorb the liquid and begins to dissolve.) Stir it in, and turn the heat to medium-low.
- Stir to fully dissolve the gelatin over the heat. Once steamy and foamy, but not yet simmering, remove from heat.
- While whisking, pour in the maple syrup, and fully combine.
- To a blender, add: remaining apple cider, room temp. coconut milk, gelatin water with syrup, vanilla and cinnamon. Blend on medium speed until smooth, about 25 seconds.
- Pour into prepared (frozen overnight) ice cream maker, following manufacturer’s directions. Freeze for about 20 minutes, until deliciously ready. Scoop into prepared storage container (chilled). Cover with a piece of parchment paper layed directly on its surface. Chill until ready to serve.
When serving: If it’s frozen hard, allow to sit out for 10 or more minutes until it’s nicely scoopable.
Apple Cider Sherbet (refined sugar-free, dairy-free, Paleo, AIP)
Equipment
- blender
- ice cream maker
Ingredients
- 2 cups apple cider or it's also okay to use regular apple juice
- ¾ cup coconut milk I like to use Trader Joe's coconut milk, as it has no additives and it's creamy, with no weird oil on top. It also will not yield bits or any unexpected textures in your frozen ice cream final product. If you can't access Trader Joe's coconut milk, other options include Thai Kitchen's without guar gum or Aroy-D. For dairy version: use real probiotic sour cream (for GAPS) to replace the coconut milk, or heavy cream (for VAD).
- ½ cup maple syrup (or honey for GAPS)
- 1 Tablespoon real vanilla extract
- 1 teaspoon gelatin Use discount code BEAUTIFUL10 for 10% off your entire purchase if you use the link.
- ½ teaspoon Ceylon cinnamon
Instructions
- Pour ½ cup of the apple cider into a small saucepan. Sprinkle the gelatin over its surface, and allow to bloom for one minute. (Bloom means it starts to absorb the liquid and begins to dissolve.) Stir it in, and turn the heat to medium-low.
- Stir to fully dissolve the gelatin over the heat. Once steamy and foamy, but not yet simmering, remove from heat.
- While whisking, pour in the maple syrup, and fully combine.
- To a blender, add: remaining apple cider, room temp. coconut milk, gelatin water with syrup, vanilla and cinnamon. Blend on medium speed until smooth, about 15 to 25 seconds.
- Pour into prepared (frozen overnight) ice cream maker, following manufacturer's directions. Freeze for about 20 minutes, until deliciously ready. Scoop into prepared storage container (chilled). Cover with a piece of parchment paper layed directly on its surface. Chill until ready to serve.
- If frozen hard, set ice cream on the counter at room temp for 10 or more minutes, until it's more scoopable.
Nutrition
What to eat with Apple Cider Sherbet
I know NONE of us have any trouble thinking HOW to eat ice cream. I mean, it’s just not a problem. 🙂
But if you want a little extra inspiration about serving Apple Cider Sherbet with other treats, here are some really fun options that will go with the apple, fall and winter theme:
- Snickerdoodle Cookies
- Paleo Cinnamon Ice Cream
- Spicy Ginger Swirl Ice Cream
- Paleo AIP Waffles — for dessert, brunch or breakfast
- Best AIP Pancakes — for an extra special breakfast or late night treat
- Paleo Pumpkin Pancakes
- Best Gluten-free Grain-free Granola
- For Gluten-free, also try a rice sundae: Top hot brown or white rice (preferably sticky rice, sushi or Thai rice) with sherbet.
- Paleo & AIP Easy Caramel Sauce
- Pear Upside Down Cake
- Pumpkin Cake
You can Pin this recipe here:
Sally Avery says
Hi Megan,
This looks yummy! We don’t own an ice cream maker. Can you recommend a machine?
Thanks!
Sally
Megan says
Hi Sally, thank you! Yes, I’ve had the same machine for 30 years, amazingly! So I’m recommending the two machines the most similar to the one I have, with two different price points and looks, depending on which you prefer. 1) https://amzn.to/3r67Z5j and 2) https://amzn.to/48dC5of Best!