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–+ servings
Scoops of raspberry sorbet in a dish with chocolate chunks.

Raspberry Sorbet

Gaby Dimova
This Raspberry Sorbet is a quick, refreshing treat made with just a blender and a handful of ingredients. Vegan, dairy-free, and bursting with sweet raspberry flavor, it's a guilt-free dessert perfect for every season.
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Prep Time 10 minutes
Chill time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 197 kcal

Ingredients
  

  • 1 cup raspberries fresh or frozen
  • a tiny bit of frozen pitaya optional, for color
  • ½ cup thick coconut yogurt
  • ½ cup unsweetened soy milk + 2 tablespoon to blend
  • 2 tablespoon vanilla protein powder
  • 2-4 tablespoon maple syrup I added 2, but you can adjust it to your taste preference
  • pinch of salt
  • optional mix in: ¼ cup chopped dark chocolate

Instructions
 

  • In a blender, blend everything except the chocolate and 2 tablespoon of milk.
  • Transfer to your creami cup and freeze overnight.
  • Once frozen, blend the ice cream on the "lite ice cream setting". Then open the creami cup, dig a well in the middle, add 2 tablespoon of milk, and blend again on the "re-spin" setting.
  • Open the cup again, dig a well in the middle, and add the chopped dark chocolate (this part is optional). Blend again on the "mix-ins" setting.
  • Then scoop up and dig in.

If not using a Ninja Creami

  • If you are not using a creami to make this, blend up all of the ingredients (except the chocolate and 2 tablespoon of milk) in a blender. Then transfer to ice cube molds and freeze overnight.
  • In the morning, add the ice cream cubes to a blender, along with 2 tablespoon of milk, and pulse until you get a smooth ice cream texture.
  • Add in your chopped dark chocolate, then scoop up into a cone or a bowl and enjoy!

Notes

  • Storage: If you do find yourself with leftovers, store the sorbet in a freezer-safe, airtight container for up to 3 months.
  • Thaw before scooping: If the sorbet is too hard or icy, let the sorbet sit at room temperature for a few minutes before serving. This allows it to soften slightly, making it easier to scoop.
  • Pre-chill the container: Pre-chill the container to help the ice cream freeze faster and more evenly, reducing ice crystals and ensuring a smoother texture. 

Nutrition

Calories: 197kcalCarbohydrates: 30gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 29mgSodium: 68mgPotassium: 266mgFiber: 4gSugar: 19gVitamin A: 146IUVitamin C: 23mgCalcium: 259mgIron: 1mg
Keyword raspberry sorbet
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