Dairy-free Raspberry Sherbet

Dairy-free Raspberry Sherbet

For use in 1 Qt. Ice Cream Makers.


½ cup + 2 tbsp. Almond Milk (plain or vanilla)

1 ½ cup Raspberries, mashed

¼ cup Sugar

½ tsp. Vanilla Extract, if using plain almond milk


Puree ingredients together in a blender until smooth.

Chill 3-4 hours in the refrigerator.

Thoroughly re-mix ingredients, then pour mixture into the freezing canister and follow the directions for making ice cream. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing. This recipe will freeze faster than an ice cream recipe.

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