Peppermint Sherbet (dairy-free, non or lowfat, healthier choice)

CLOSE UP of peppermint sherbet on cone with text overlay

Peppermint Sherbet (dairy-free, non or lowfat, healthier choice)

Peppermint Sherbet is the perfect low- or nonfat frozen treat when you want something healthier than anything at the grocery store. This refreshing, year-round dessert is dairy-free, comes with a few easy variations to suit your dietary needs, and uses just 4 simple ingredients.

Naturally gluten-free and ideal for real food lifestyles, including Paleo, AIP, VAD, GAPS, anti-inflammatory, and refined sugar–free diets.

Course Dessert

Cuisine American, middle eastern

Keyword dairy-free, low fat, non-dairy, non-fat, paleo, peppermint, sherbet

Prep Time 10

Cook Time 2

Time to freeze 20

Total Time 32

Servings servings

Calories 118kcal

Author Megan

Cost $2

Equipment

ice cream maker

Ingredients

2-¾ cup milk of choice (non dairy) Use chilled milk, unless you're using coconut milk, in which case, see the Notes section below the recipe.
1/2 cup syrup -- refined sugar-free liquid sweetener of choice: pure maple syrup, agave nectar, honey; you choose
1 teaspoon gelatin Just a little bit creates the creamy, icy-smooth sherbet texture.
⅛ to ¼ teaspoon peppermint oil, to taste, depending on product I recommend this one.

Instructions

Pour 1/2 cup of your milk of choice into a small saucepan. Sprinkle the gelatin evenly over the surface and allow it to bloom for one minute. (Blooming means it begins to absorb the liquid and dissolve.)
If using coconut milk, be sure to use the more liquidy milk (not thick and creamy) for this step.
Whisk in the gelatin, then turn the heat to medium. Stir to fully dissolve the gelatin. Once the mixture is steamy and lightly foamy, but not yet simmering, remove from heat.
Stir in your sweetener and fully combine. Allow the mixture to cool almost to room temperature. Do not chill.
Add the remaining chilled milk and peppermint oil, whisking to combine. (If using coconut milk, for this step, see Notes below.)
Pour into your prepared (overnight-frozen) ice cream maker, following the manufacturer’s directions. Freeze for about 20 minutes, until ready. Peppermint Sherbet is best served now, fresh from the ice cream maker. Scoop into cones, gluten free cones, eat plain, or top with Crispy Rice Cereal and optional carob or chocolate chips.
To store: Scoop into the prepared chilled storage container. Cover with a piece of parchment paper laid directly on the surface. Freeze until ready to serve.
When serving, plan ahead: If frozen solid and a lower fat or nonfat milk was used, transfer the sherbet to the fridge for up to a full two hours, checking on it at some point, until nicely scoopable. (Coconut milk-based sherbet may need as little as ten to twenty minutes at room temp to be scoopable.

Notes

Step 4 variation for coconut milk version of the recipe

Make sure your coconut milk is at room temperature.

If needed, warm it slightly, then allow it to cool back to room temp so it’s not cold or overly lumpy. Cold coconut fat doesn’t blend well—we want it to mix smoothly with the other ingredients and chill up creamy.

To a blender, add: remaining room temp. coconut milk, gelatin coconut milk with syrup and peppermint.
Blend on medium speed until smooth, about 15 to 25 seconds.

Nutrition