What you'll need:
- 1 cup erythritol
- 1 vanilla bean, split lengthwise
- 1 1/2 cups canned unsweetened coconut milk
- 1 1/2 tablespoons white wine vinegar
- 1/3 cup sour cream
- Pinch of kosher salt
- (Need a blender and an ice cream maker)
How to prepare:
In a jar or bowl, add white wine vinegar. Pour coconut milk over vinegar and combine. Cover and let sit in refrigerator for AT LEAST 10 minutes.
Preheat oven to 425°. Combine strawberries and erythritol in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
Discard pod. Purée berries, your coconut-buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
Recipe from: @on_westhoff_ranch