4-Ingredient Frozen Strawberry Banana Sorbet
Vegan sorbet made by blending frozen bananas and strawberries with coconut milk and maple syrup. Freeze for 4-6 hours with hourly stirring, then serve immediately or thaw 15-25 minutes if stored. Dairy-free, gluten-free, and paleo-friendly with minimal ingredients and no specialized equipment required.
Ingredients
- 2 medium bananas, sliced and frozen
- 1 can lite coconut milk (13.5-13.7 oz.)full-fat coconut milk1:1creamier result
richer texture
- 1 ½ cups frozen strawberries
- 2 tablespoons pure maple syrup
- pure maple syrup(optional)
Instructions
- 1
Add bananas and coconut milk to blender. Blend until smooth, scraping down sides as needed.
- 2
Add strawberries and maple syrup. Blend until smooth, scraping down sides again as needed.
- 3
Pour into airtight freezer-friendly container. Freeze for 4-6 hours, stirring once every hour for first four hours. Scrape down sides and stir for about one minute each time.
- 4
Serve immediately, or thaw for 15-25 minutes before scooping if storing overnight or longer.
Tips
Blend until completely smooth for best texture.
Stir every hour during initial freeze to prevent large ice crystals.
Good to Know
Airtight freezer container for up to one week. Thaw 15-25 minutes before scooping.
Prepare through step 2 up to two days ahead. Freeze per instructions.
Serve immediately from freezer for soft-serve consistency, or thaw 15-25 minutes for scoopable texture.
Common Mistakes
Skip hourly stirring to avoid large ice crystals forming.
Over-blend strawberries to avoid grainy texture.
Substitutions
Vegan Options
General Alternatives
richer texture