What better way to wrap up a Memorial Day barbecue than with a sweet treat? If you’re following a Paleo diet, or are lactose intolerant, a scoop of ice cream is a no-go. You could choose from the many frozen, non-dairy dessert options on the market, but many of them contain ingredients that can leave you with unpleasant GI issues. For example, a pint of vegan sorbet might contain guar gum, a stabilizing agent sourced from the guar bean, to provide uniform consistency—but it also often results in bloating and gassiness. In fact, it’s even used clinically as a laxative!
A serving of a rice-based, non-dairy frozen dessert may be made with the sweetener erythritol, which is a sugar alcohol commonly used for its lower calorie count. But it, too, can cause tummy aches and have gastric ramifications.
With the exception of a freshly concocted batch of homemade sorbet you might happen upon at a local cafe or farmer’s market, the pickings for a healthy, Paleo dessert option are few and far between. Unless, that is, you make it yourself!
Not only does whipping up a batch of seasonal fruit sorbet allow you to be creative in the kitchen, it will guarantee you’re not consuming any hidden, unfavorable ingredients along with your delicious dessert.
Sorbet-making secrets
When it comes to making all-fruit sorbet, as opposed to ice cream, the technique can be a little tricky to master. Whether ice crystals form due to lack of adding those awful gums or syrups, or the texture is just off due to lack of fat, there are a few things that could potentially go wrong.
This is precisely why using coconut milk to make sorbet is a good solution! Coconut is a great source of medium chain triglycerides, or healthy fats, which not only contribute to a nice, creamy texture but provide nutrition benefits as well.
But what if you don’t live in Hawaii and picking a fresh coconut off the tree in the backyard is not an option? It’s simple! Natural, dried shredded coconut or a concentrated cream of coconut can be mixed with water to create a pure (and delicious) homemade coconut milk without any unnecessary additives.
Here’s a recipe for what may quite possibly be the most decadent dessert you’ll ever make. It’s easy to customize, too. Just add raw cacao nibs and a handful of Goji berries for a nice variation. Or, another of my own favorites is to mix in a little maca powder and swap out the basil for fresh mint. You simply can’t go wrong!
Paleo Coconut Basil Sorbet
Makes one pint
Ingredients
1 large egg yolk
3 cups fresh coconut milk
½ cup loosely packed fresh basil
½ cup raw honey
Optional: 1 tsp. vodka*
Instructions
- In medium-sized saucepan, combine all ingredients and bring to a boil, stirring until honey is completely dissolved.
- Remove from heat and let cool.
- Pour into ceramic bowl and cover with plastic wrap. Refrigerate until fully chilled.
- Freeze in an ice cream maker according to manufacturer’s directions.
*A scant teaspoon of vodka can help prevent ice crystals from forming and create a creamier consistency.
If you’re hungry for more, download our sweet and healthy desserts recipe e-book.