Stay cool this summer with our easy dairy free orange sherbet! Our recipe comes together in a few minutes, and it's naturally sweetened, allergy friendly, and paleo.Makes about 2 ½ cups of sherbetPaleo, vegan/plant based
Prepare your fruit by peeling several mandarin oranges and putting the individual sections in a freezer bag or freezer container and freezing for at least 4 hours until solidly frozen. Navel oranges also work, just cut the segments into smaller pieces before freezing. Do the same with sliced banana (unless you're buying bags of frozen fruit).
Add the canned coconut milk, frozen orange segments, sliced frozen banana, maple syrup, lemon juice, and vanilla to a high powered blender (ideally with a scraper or tamper).
Blend until everything is smooth and thick, the texture of soft serve ice cream. Depending on your blender, you may need to add more coconut milk a little at a time to help facilitate blending.
If your oranges are more tart, you can reduce the lemon juice or add more maple syrup to your liking.
I used a Ninja Twisti blender to help with blending so mine came out nice and thick, but if you add more coconut milk your resulting sherbet might be less thick.
Serve immediately or place in a freezer proof dish for scooping later.
This can be stored in the freezer in an airtight container for up to 1 month.