A sophisticated dairy-free delight. Bright, tangy raspberries blended into a smooth sorbet and studded with bittersweet chocolate chips for a perfect crunch.
100% Vegan
Refreshing
Dairy-Free
Why You’ll Love This Treat
- Pure Fruit Flavor: No heavy creams to mask the natural brightness of the berries.
- Low Effort: Can be made in an ice cream maker for a churned finish or a food processor for an instant “nice cream” style.
- Naturally Sweet: High in antioxidants and uses minimal added sugar compared to store-bought brands.
What You’ll Need
- 4 cups Fresh or Frozen Raspberries
- 1/2 cup Mini Semi-Sweet Chocolate Chips
- 1/2 cup Water (or Coconut Water)
- 1/3 cup Agave Nectar or Honey
- 1 tbsp Lemon Juice
- 1 tsp Pure Vanilla Extract
- Pinch of Sea Salt
Step-by-Step Instructions
- Blend: Place raspberries, water, agave, lemon juice, vanilla, and salt in a high-speed blender. Blend until completely smooth.
- Strain (Optional): If you prefer a seedless sorbet, pour the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract all the liquid.
- Chill: Cover and refrigerate the mixture for at least 2 hours (this is essential for a smooth texture in the ice cream maker).
- Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 15–20 minutes).
- Fold: In the last 2 minutes of churning, pour in the mini chocolate chips.
- Freeze: Transfer the sorbet to a freezer-safe container. Freeze for 4 hours to reach a scoopable consistency.
No Machine? No Problem: Freeze the raspberry mixture in ice cube trays. Once solid, pulse the cubes in a food processor until smooth, then fold in the chips and serve immediately!
