Raspberry Sherbet (raw, vegan)

reading time: ca. 1 min

Quick 2-ingredient ice cream without ice cream maker

Preparation time: 5 mins + 3 hours freezing time
Main ingredients: raspberry, almond milk
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"

Don't worry, all banana haters, this one is FREE FROM BANANAS! 

Even though my other "nice creams" don't really taste like banana either because of their overpowering flavouring such as chocolate, mint, chai, mango, coffee etc. - but i know if you can't stand a particular taste, you will sense it even at the smallest dose. So here's a very easy and delicious Raspberry ice cream for those of you who don't like bananas :)

The great thing about sherbets is: they have the fruity lightness of a sorbet and the creaminess of milk.


1-2 cups berries, frozen - i'm using organic frozen raspberries
about 1/4 - 1/2 cup almond milk - i'm using my homemade almond milk
1 tsp agave syrup or preferred sweetener (optional)

- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)


Place your frozen berries - or any type of frozen fruit, in fact! - in a blending machine (high-speed blender, food processor or juicer) and blend. Add sweetener, if needed. Slowly drizzle in the almond milk as you blend (on low!!) until it reaches your preferred consistency. I think i used 1 1/2 cups of raspberries and about 1/4 cups of my super-creamy homemade almond milk.

Blend until creamy smooth. Transfer into a dessert bowl and enjoy. 
Ah, just look at the gorgeous, rich, hot pink colour if this raspberry sherbet!

Note: This is part of my raw vegan Ice Cream Galore!