Fat-Free Strawberry Banana Sorbet
No non-dairy milk, fat, or added sugar

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Fat-Free Strawberry Banana Sorbet

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Ingredients

Adjust Servings:
2 cups, frozen Strawberries
2 cups, frozen; plus 1 fresh Bananas
3 Tablespoons Lemon juice
3/4 cup Agave Syrup or Maple Syrup I used Agave
1 Tablespoon Arrow Root Powder or Corn Starch

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Cuisine:

This creamy, dreamy frozen dessert will have your family begging for more.

  • 37 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Do you miss creamy ice cream? Do you crave sweets? This guilt-free, fat-free strawberry banana sorbet is the answer to your cravings.

While re-organizing my kitchen, I came across my Cuisinart Ice Cream Maker, which I can honestly say I forgot I owned.

My husband loves sweets, and since converting him to a plant based diet, he misses his dessert. I don’t care for sweets much, but I do love my husband.

In order to please my husband’s sweet tooth, I decided to try to make a complaint, fat-free sorbet without using non-dairy milk or any sugar. I froze some fresh strawberries and bananas together in a bag. I added a few more ingredients, used my blender, and let the ice cream maker do the work.

In 25 minutes, the strawberry banana sorbet was a perfect consistency. I was shocked how creamy and smooth it was. It tasted just like ice cream!

 

Steps

1
Done

If using frozen fruit

Combine all ingredients in a large sauce pan.
Simmer for 12 minutes.
The sauce will thicken and thaw the fruit, but not all the way.
Transfer ingredients to a high speed blender.
Blend until smooth.

2
Done

If using fresh fruit

Add all the ingredients to a high speed blender.
SKIP ARROW ROOT/CORN SYRUP.
Blend until smooth.

3
Done

Preparing the ice cream maker

The center of the ice cream maker must be removed and put into the freezer overnight.
Put ice cream maker together, with frozen center.
Turn ice cream maker one, and gently pour the contents of the blender (frozen fruit version or fresh).
Set a timer for 25 minutes.
Your sorbet will be creamy and ready to serve.
I added extra sliced bananas and a little mint for garnish.
Freeze the rest of the sorbet in the freezer in an airtight container.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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