Strawberry Lemon Sorbet

This sorbet goes surprisingly well with a dark chocolate ice cream.

Vegan Chocolate Coconut Ice Cream

This is my standard chocolate "ice cream". Because I cannot have dairy, this is how I get the creaminess that I desire without the dairy. I'm not supposed to consume chocolate, either. More than just a little and my digestion gets upset.

Pineapple enjoys this recipe so I make it mostly for her. The darker version of this recipe is also great for mixing with some of the tart sorbets like raspberry or strawberry.

Blueberry Lemon Sorbet

This is an easy sorbet to create. Some people who tried it also loved to mix it with the coconut vanilla ice cream for an even better dessert experience.

Vegan Coconut Vanilla Ice Cream

This is my standard vanilla "ice cream". Because I cannot have dairy, this is how I get the creaminess that I desire without the dairy. It's also a great base for all sorts of other ice creams.

I've run into several problems along the way, typically with texture. Understanding how to make this ice cream makes it easier to prepare the other vegan ice creams.

Originally I tried using a whisk to make these ice creams, but I often cannot get a smooth texture unless I put in a lot of work (my poor arms...). So I moved to using a blender to mix the ingredients and that worked better.

Sometimes, however, I would get a clumpy texture in the final ice cream. It appeared that the coconut cream had split like a typically dairy-based recipe might. With dairy, splitting cannot be fixed and you must start over. But with coconut cream, splitting means that you need to mix the cream for longer to get the ideal smooth, creamy texture. I detail how to do that in the first step of the instructions, below.

Raspberry Lemon Sorbet

This is a straightforward, delicious sorbet. I prefer buying frozen raspberries because they will be fresher than a clamshell of raspberries. Pineapple says it might be a little too sweet, so you might cut out 1-2 tablespoons of sugar.

Eggnog Ice Cream

Apparently eggnog is now in season for Easter. I personally do not consume it because it contains both milk and eggs. But Pineapple loves eggnog so when I saw it in the store long after Christmas, I picked up a half-gallon for her.

On a whim, we wondered if we could turn it in to an ice cream via the Ninja CREAMi and found success!

This is an easy treat for anyone who does not need to avoid dairy or eggs. Although it's not compatible for me on the Paleo API protocol, for many other people this would work. We may try and create a version which works for me, but that will have to come some other day.

Pineapple Sorbet

This particular sorbet took several iterations to get right. Our first attempts weren't very systematic, but we finally took a slow-and-steady approach to iterating on this and now we have a fantastic sorbet to share.

We tried this with varying amounts of lime juice, sugar, lime zest as well as with raw, grilled, and sous vide pineapple. Several different iterations are good, a few were the best, and we are sharing the best here.

In particular, we found that the agave nectar (or corn syrup) is necessary; it allows the sorbet to be smoother and less grainy than just pineapple. Incorporating lime juice will enhance the pineapple flavor, so it's highly recommended.