Rainbow Sherbet (Vegan, No-Churn!)

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Hand holding an ice cream cone with homemade vegan rainbow sherbet ice cream

Prepare for the most nostalgic recipe to hit the internet this summer: rainbow sherbet(!!). This DIY, no-churn, dairy-free version is fresh, perfectly sweet, and packed with allll the creamy, fruity flavor of the classic. Refreshing is an understatement! 

It features a naturally sweetened frozen fruit base with creamy coconut milk and tangy lime. We even snuck some spinach in there, but we promise you can’t taste it — just wholesome deliciousness here. Let’s make sherbet!

Frozen mango, raspberries, and pineapple, plus lime, spinach, coconut milk, and maple syrup

This DIY, no-churn rainbow sherbet begins with two frozen fruits that, when blended, create a creamy texture: mango and pineapple! The sweet, creamy duo joins with coconut milk, maple syrup, lime juice, and vanilla to create a flavor that reminds us of rainbow sherbet (it’s magic!).

Food processor with frozen mango and pineapple blended into small pieces with coconut milk and maple syrup

That mixture forms the base for all three layers of this ice cream.

Loaf pan with the mango pineapple layer of rainbow sherbet

While most of the mixture is used to create the yellow base layer of the rainbow sherbet, we create the pink layer by blending in frozen raspberries.

Blended raspberry, pineapple, and mango mixture in a food processor

The green layer is optional because it doesn’t change the flavor, but it creates the multicolored appearance that’s a major highlight of the classic ice cream! And the secret, wholesome ingredient for the green layer? SPINACH (the kids will never know)!

Loaf pan with layers of yellow, green, and pink ice cream

After spreading the three layers into a loaf pan, we swirl them together and set it in the freezer to let it firm up into a scoopable texture with beautiful swirls of color!

Layers of rainbow sherbet swirled together in a loaf pan

We can’t wait for you to try this rainbow sherbet! It’s:

Refreshing
Fruity
Easy to make
Naturally sweetened
Perfect for summer
& SO nostalgic!

It’s a fun, wholesome snack or dessert for kids and adults alike! Enjoy it in bowls or cones to cool down on hot summer days or to satisfy the rainbow sherbet craving in a new way.

More Summery Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Scoops of vegan rainbow sherbet ice cream in cones

Prep Time 1 hour 30 minutes

Total Time 1 hour 30 minutes

Servings 12 (~1/2 cup servings)

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? In the freezer

US Customary – Metric
  • 3 cups frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1/2 cup canned full-fat coconut milk (a smooth, creamy brand!)
  • 1/4 cup maple syrup
  • 2 Tbsp lime juice
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 cup tightly packed baby spinach (optional — exclude if you don’t want to use your blender)

  • Line a loaf pan with parchment paper and leave enough overhang to cover the top of your sherbet later.

  • MANGO BASE: Place frozen mango and pineapple into a food processor and pulse until you achieve small shreds. Scrape down the sides and add the coconut milk, maple syrup, lime juice, and vanilla. Mix again until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!

  • Remove about 2/3 of the mixture and place into the loaf pan. Place the loaf pan into the freezer while you proceed with the recipe.

  • RASPBERRY SWIRL: To the mango-pineapple mixture that remains in your food processor, add the raspberries and process until completely smooth.

  • GREEN SWIRL (OPTIONAL for tricolor appearance — doesn’t change the flavor): Remove the loaf pan from the freezer and add half of the mango/pineapple mixture to a blender with the spinach and blend until the spinach is completely incorporated. This step can also be left out and you’ll still have delicious swirled sherbet, it just won’t be “rainbow.”

  • Now layer the sherbet. Top the mango-pineapple layer with the optional green spinach layer and add the raspberry sherbet on top of the green (or directly on top of the mango-pineapple base if skipping the spinach). Give it a gentle stir to swirl the layers together slightly.

  • Cover the sherbet with the excess parchment paper and place into your freezer for at least one hour to firm up. We enjoy the texture best after 1 hour of freezing because it’s a little firm but not frozen solid; however, you can enjoy the sherbet before freezing if you don’t mind a soft-serve consistency!

  • If you let the sherbet freeze solid, remove it from the freezer and allow to thaw for 15-20 minutes until scoopable. It’s best eaten the day it’s prepared but will keep for up to 1 month!

Serving: 1 (half-cup) serving Calories: 71 Carbohydrates: 13.2 g Protein: 0.7 g Fat: 1.8 g Saturated Fat: 1.6 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 6 mg Potassium: 67 mg Fiber: 1.2 g Sugar: 10.9 g Vitamin A: 299 IU Vitamin C: 18 mg Calcium: 19 mg Iron: 0.4 mg

Published by Staff Reporter