Dairy Free Orange Sherbet For Ice Cream Maker Recipes

DAIRY FREE ORANGE "SHERBET" FOR ICE CREAM MAKER

Dairy Free Orange

I can't have dairy items, but miss ice cream and sherbet very much. I am making this as a substitite.

Provided by Some1sGrandma

Categories Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1 (14 fluid ounce) can coconut milk (refrigerated)
1 cup frozen orange juice concentrate (thawed and refrigerated)
1/2 cup sugar

Steps:

Put all three ingredients into the blender and blend until combined well.
Pour into your electric ice cream maker according to the manufacturer's directions.
Freeze in an appropriate container or smaller containers if you want to serve sooner.
When frozen use a warmed ice cream scoop to serve.

Nutrition Facts : Calories 277.6, Fat 15, SaturatedFat 13.2, Sodium 10.7, Carbohydrate 36.7, Fiber 0.4, Sugar 34.3, Protein 2.5

LEMON SHERBET

Lemon Sherbet image

Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

Ingredients

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

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The night before making the sherbet, place the oranges and coconut milk in the refrigerator. Place the ice cream maker's freezer bowl in the freezer.
Zest the oranges, then set aside. In a high speed blender or 7+ cup food processor, blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl or pitcher. Stir in the orange zest. Cover. Refrigerate until mixture is between 40F - 43F, usually a few hours. I refrigerate overnight to reach temperature.
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