Tag Archives: sorbet

Delicious Homemade Frozen Desserts

Delicious Homemade Frozen Desserts

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Lime Sorbet

Some people think they don’t care for lime, but serve them this delicious, fragrant sorbet, and they’re bound to reconsider.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 3 cups freshly squeezed lime juice
  • ¾ cup granulated sugar
  • 1 tablespoon lime peel

Directions

  1. Pour one cup of the freshly squeezed lime juice into a saucepan over medium heat.
  2. Stir in the granulated sugar and bring it to a boil. Simmer for 2–3 minutes.
  3. Combine the lime syrup with the remaining juice and add the peel.
  4. Let it cool at room temperature, and then place it in the fridge for at least 2–3 hours (overnight is best).
  5. Pour the mixture into a freezer-safe 9×13-inch pan. Place it in the freezer for 30 minutes. The edges should start freezing.
  6. Using a handheld electric mixer, beat the sorbet for 1 minute to break it up and make a smooth, creamy consistency.
  7. Return to the freezer for another 30 minutes, and beat again as before. Do this 4–5 times, until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  8. Serve right away, or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 168, fat 0.1 g, carbs 46.8 g, sugar 39.4 g, protein 0.5 g, sodium 3 mg

 

 

Strawberry Mint Granita

Wake up your taste buds with a burst of summer freshness. Strawberries and mint make a very cool combination.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ⅓ cup water
  • 3 cups fresh strawberries, hulled and halved
  • 10 mint leaves

Directions

  1. Combine the granulated sugar and water in a saucepan over medium-low heat.
  2. Stir until the sugar is dissolved, but do not allow the mixture to boil.
  3. Process the fresh strawberries in a food processor with the mint leaves.
  4. Gradually pour the sugar syrup into the food processor while it’s running, and then transfer the whole strawberry mixture into the saucepan over medium heat. Cook for about 5–7 minutes.
  5. Strain the mixture through a fine-mesh sieve to remove any strawberry seeds and mint leaves, and allow the mixture to cool for about 15 minutes.
  6. Transfer the mixture to a freezer-safe container and let it freeze for 1 hour.
  7. Using a fork, scrape and loosen the mixture and put it back in the freezer.
  8. Repeat the scraping and stirring every hour for the next 3 hours, or until the mixture becomes a crystallized slush.
  9. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 143, fat 0.6 g, carbs 36.1 g, sugar 30.6 g, protein 1.7 g, sodium 10 mg

 

 

Easy Watermelon Slushie

Surprise your company with this vibrant, unique slushie flavor.

Makes about 2 cups (½ cup per serving)

Ingredients

  • 2 tablespoons honey
  • 3 tablespoons water
  • 4 cups ice cubes
  • 3 cups diced watermelon

Directions

  1. In a saucepan over medium heat, combine the honey, water, and watermelon. Bring it to a simmer and cook for 10–15 minutes, mashing the watermelon with a spoon.
  2. Strain out the seeds and set the juice aside to cool.
  3. In a high-speed blender or food processor, combine all the slushie ingredients. Process until smooth.
  4. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 147.3, fat 0.5 g, carbs 38.1 g, sugar 30.3 g, Protein 1.5 g, sodium 2.8 mg

 

 

Coffee Shaved Ice

Give yourself a lift with this easy, delicious coffee-flavored ice.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 cup freshly brewed coffee
  • ½ cup water
  • ¾ cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, add the brewed coffee, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2-3 minutes.
  3. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  4. Spoon the shaved ice into serving cups and pour some of the coffee syrup on top of the ice.
  5. Serve immediately and enjoy.

Nutrition per Serving

Calories 141, fat 0 g, carbs 37.5 g, sugar 37.5 g, Protein 0.1 g, sodium 2 mg

 

 

Piña Colada Pops

Another classic refreshment for your party backyard! This recipe is alcohol-free, but you can add a splash of coconut rum if you like. Just don’t go overboard, and allow a little more time for freezing.

Makes about 4 pops

Ingredients

  • 1 ½ cups frozen pineapple chunks
  • 1 cup coconut milk
  • ½ cup pineapple juice

Directions

  1. In a food processor or blender, combine the ingredients until smooth.
  2. Spoon the mixture into molds, and add the sticks or tops.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 68, fat 1.3 g, carbs 13.2 g, sugar 9.9 g, Protein 0.3 g, sodium 7.7 mg

 

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

To download a copy of the featured recipes, click here.

Delicious and Easy No-Churn Ice Cream Recipes

Delicious and Easy No-Churn Ice Cream Recipes

 

Vanilla Ice Cream

Vanilla is the World’s favorite ice cream flavor!

Serves 8 | Prep. time 10 minutes | Freezing time 3 hours

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 vanilla pod, scraped
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream

Directions

  1. In a large mixing bowl, combine the condensed milk, scraped vanilla from the pod, and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 4 hours.
  6. Remove the ice cream from the freezer and let it stand for 10 minutes.
  7. Scoop out and serve.

Nutrition (per serving)

Calories 265, Fat 15.4 g, carbs 27.8 g, sugar 27.1 g, Protein 4.6 g, sodium 75 mg

 

Cherry Ice Cream

This flavor is super refreshing and very simple to make. This one is without egg in the ice cream base, so you are going to love the simplicity of the way of preparing this ice cream recipe.

Serves 4 | Prep. time 10 minutes | Freezing time 3 hours

Ingredients

  • 1½ cups frozen cherries, pitted
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large mixing bowl mix the condensed milk, cherries, and vanilla extract.
  2. In another bowl whip up the chilled heavy cream until stiff peaks.
  3. Take a big scoop from the whipped cream and fold it in the condensed milk mixture.
  4. Then, transfer the sweetened condensed milk mixture in the remaining whipped cream and fold in until creamy and delicious.
  5. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan.
  6. If you like, at this point you can add cherries here and there in the ice cream base mixture.
  7. Place the ice cream base in the freezer for about 3 hours.
  8. Remove the ice cream from the freezer and let it stand for 10 minutes.
  9. Scoop out and serve.

Nutrition (per serving)

Calories 555, Fat 31.1 g, carbs 62.2g, sugar 59.4 g, Protein 9.6 g, sodium 149 mg

 

Chocolate and Hazelnut Ice Cream

You are going to be asked over and over again for this recipe! It’s so rich and satisfying.

Serves 12 | Prep. time 15 minutes | Freezing time 4 hours

Ingredients

  • ½ cup cocoa powder
  • ¼ cup chocolate hazelnut spread
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • ½ cup roasted chopped hazelnuts

Directions

  1. In a large mixing bowl, combine the cocoa powder, hazelnut spread, condensed milk, and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 2 hours.
  6. Take out the ice cream and fold in the hazelnuts. Return the pan to the freezer and freeze for 2 more hours.
  7. Remove the ice cream from the freezer and let it stand for 10 minutes.
  8. Scoop out and serve.

Nutrition (per serving)

Calories 375, Fat 24.8 g, carbs 35.3 g, sugar 31.4 g, Protein 6.5 g, sodium 125.1 mg

 

Caramel Sundae Sauce

This is a traditional sundae sauce that everyone makes for topping their ice cream. You will enjoy my twist on this delicious sauce.

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • ¾ cup granulated sugar
  • ⅓ cup unsalted butter
  • ½ cup heavy cream
  • Pinch of salt
  • ½ teaspoon almond extract

Directions

  1. In a saucepan over medium heat, melt the sugar until it is golden brown.
  2. Immediately stir in the butter and heavy cream, and mix until smooth.
  3. Season with a pinch of salt and almond extract.
  4. Transfer the sauce to a jar or pitcher and serve it hot or cold.

Nutrition (per serving)

Calories 253, Fat 17.5 g, carbs 25.6 g, sugar 25.5 g, Protein 0.5 g, sodium 8.9 mg

 

Perfect Waffle Cone

If you have an ice cream cone machine, but you haven’t used it since you bought it, | think now is time to make this perfect ice cream cone recipe.

Serves 8 | Prep. time 10 minutes | Cooking time 4-6 minutes

Ingredients

  • 2 egg whites
  • ½ cup granulated sugar
  • 5 tablespoons butter, melted
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour

Directions

  1. In a large mixing bowl, whisk the egg whites with the granulated sugar until frothy.
  2. Stir in the butter, cream, vanilla extract, and flour.
  3. Heat an ice cream cone waffle maker.
  4. Pour ¼ cup of the batter in the machine and close the lid of the waffle maker.
  5. Cook for 2–3 minutes, until golden.
  6. Immediately, while the waffle is still hot, form the cone shape. Fold the upper part of the waffle over the form and press firmly at the tip to create a seal. Roll the waffle over slowly to form the cone.
  7. Hold the waffle cone firmly in place, seam side down, until it is cool enough to maintain its own shape. This will take 30–40 seconds.
  8. Serve with your favorite ice cream recipe.

Nutrition (per serving)

Calories 172, Fat 9.2 g, carbs 20.7 g, sugar 12.7 g, Protein 2.2 g, sodium 62 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s No-Churn Ice Cream Cookbook: Quick and Easy Homemade No-Churn Ice Cream, Sundae Sauce, and Cone Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Refreshing Sorbet Recipes!

Refreshing Sorbet Recipes!

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Raspberry Sorbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ¼ cup water
  • 12 ounces fresh raspberries
  • ½ cup water

Directions

  1. In a saucepan over medium heat, combine the water and sugar and bring to a boil.
  2. Cook for about 5 minutes, remove it from the heat and then let it cool completely.
  3. In another saucepan over medium heat, heat the raspberries with the water and let them boil for about 10 minutes. Let them cool completely.
  4. Place cooked and cooled cranberries, in a blender or food processor mix until smooth. Strain the juice through a fine-mesh sieve.
  5. Pour in the cooled simple syrup and pulse to mix.
  6. Chill the mixture in the fridge for 2–3 hours (or overnight).
  7. Pour the mixture in a Pyrex or stainless steel 9×13 pan and freeze for 30 minutes. The edges should start freezing.
  8. Using a handheld electric mixer, beat the sorbet for 1 minute, until smooth.
  9. Return to the freezer for another 30 minutes and beat again as before. Repeat this step 4–5 times until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  10. Serve right away or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 93, fat 0 g, carbs 20.2 g, sugar 15.6 g, protein 0 g, sodium 1 mg

 

Strawberry Mango Pops

Surprise the kids with these healthy ice pops made at home!

Makes about 6 pops

Ingredients

  • 3 cups mango purée
  • 1 ½ cups strawberries, hulled and sliced
  • 2 tablespoons honey

Directions

  1. Stir the strawberries and honey into the mango purée.
  2. Spoon the mixture into ice pop molds and add sticks or lids.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 140, fat 0.6 g, carbs 36.5 g, sugar 30.1 g, protein 1.1 g, sodium 4.0 mg

 

Coffee Granita

This chilled coffee drink is perfect to serve at a summer brunch.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • 2 cups strongly brewed coffee
  • ½ cup coffee liqueur

Directions

  1. Combine the granulated sugar and coffee in a saucepan over medium-low heat.
  2. Mix until the sugar is dissolved, but do not allow the mixture to boil.
  3. Add the coffee liqueur and bring the whole mixture to a boil.
  4. Cook for about 5 minutes, and then set it aside to cool for about 15 minutes.
  5. Transfer the mixture into a freezer-safe container and let it freeze for 1 hour.
  6. Using a fork, scrape and loosen the whole mixture and put it back in the freezer.
  7. Repeat the same step every hour for the next 3 hours, or until the mix becomes a crystallized slush.
  8. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 212, fat 0.1 g, carbs 41.3 g, sugar 41.2 g, protein 0 g, sodium 4 mg

 

 

Orange Slushie

Keep it simple with this chilly and refreshing summer classic.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 4 cups ice cubes
  • 3 oranges, peeled and diced
  • 2–3 tablespoons water
  • 2 tablespoons agave syrup

Directions

  1. In a high-speed blender or food processor, combine the ice cubes with the orange pieces and pulse until only small chunks remain.
  2. Add the water and agave syrup and blitz again until well mixed.
  3. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 97, fat 0.2 g, carbs 24.6 g, sugar 12.9 g, protein 1.3 g, sodium 7 mg

 

Fruity Shaved Ice

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 ½ cup fresh or frozen fruit
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, combine the fruit, lemon juice, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2–3 minutes.
  3. Transfer the whole mixture into a blender or food processor, and process until a fine purée form.
  4. Strain the whole mixture through a fine-mesh sieve and cover with plastic wrap.
  5. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  6. Put the shaved ice in serving cups and pour some of the fruit syrup on top of the ice.
  7. Serve immediately and enjoy.

Nutrition per Serving

Calories 106, fat 0 g, carbs 28.1 g, sugar 27.3 g, protein 0 g, sodium 2 mg

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

Click here to download a copy of the recipes above!