Description
This Pineapple Basil Sorbet, made with frozen bananas and pineapple chunks, is a refreshing and healthy nicecream treat infused with fresh basil and a hint of cinnamon. Blended until smooth and creamy, it offers a dairy-free, naturally sweet dessert that's perfect for warm days or anytime you want a fruit-forward, vegan frozen dessert.
Ingredients
Frozen Fruit
- 2 large frozen bananas, peeled and sliced
- 1 heaping cup frozen pineapple chunks
Fresh Herbs and Spices
- ¼ cup packed fresh basil leaves (leaves only)
- Pinch of cinnamon
Liquids
- ¼ cup unsweetened almond milk (or preferred dairy-free milk)
Instructions
- Prepare Ingredients: Ensure that bananas are peeled, sliced, and frozen, and pineapple chunks are frozen before starting. Fresh basil leaves should be packed and ready to use.
- Blend Ingredients: Add frozen bananas, frozen pineapple chunks, fresh basil leaves, a pinch of cinnamon, and almond milk into a high-speed blender. Use the blender’s plunger to press ingredients down and blend on high until the mixture is smooth and creamy with tiny green flecks from the basil.
- Serve or Freeze: Enjoy the sorbet immediately for a soft-serve texture, or transfer it into a freezer-safe container and freeze for up to 3 hours to achieve a firmer, scoopable consistency.
- Scoop and Serve: When ready to eat from the freezer, let sit for a few minutes to soften, then scoop out individual portions and serve.
Notes
- If your blender isn't very powerful, pause occasionally and use the plunger to push ingredients towards the blades for a smoother consistency.
- This recipe uses no added sugars and relies on natural sweetness from frozen fruits.
- You can substitute almond milk with any dairy-free milk of your choice.
- For softer nicecream, consume immediately; for firmer texture, freeze as directed.
