Strawberry Sherbet

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:

    1. 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.

    2.  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.

    3.  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 

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