Dairy Free Pineapple Whip

This frozen whip allows pineapple to shine, and is perfect for a hot summer day. Frozen pineapple is blended with just enough coconut milk (and banana) to make a lovely sorbet-like snack or dessert. Using only 2 or 3 ingredients (depending on how you choose to make it), it’s also very simple to make. It reminds me a little of the famous Dole Whip at Disneyland! Homemade Dole Whip? I don’t mind if I do.This frozen whip allows pineapple to shine, and is perfect for a hot summer day. Frozen pineapple is blended with just enough coconut milk (and banana) to make a lovely sorbet-like snack or dessert. Using only 2 or 3 ingredients (depending on how you choose to make it), it’s also very simple to make. It reminds me a little of the famous Dole Whip at Disneyland! Homemade Dole Whip? I don’t mind if I do.

Now that the hot weather has been sticking around consistently, I find my desire to cook in a hot kitchen lowering with every passing day. This simple little snack was made up the other day when we had reached our limit with the heat. I sautéed up a quick one-pan meal, and then blended this together for our dessert. We piled in front of a good movie (with a window AC pointed at us), and enjoyed a relaxing simple meal.

It was lovely.

Notes on ingredients:

  • I made it two ways to experiment. The first batch had banana, which lent a sweet creamy flavor and texture to the whip. The only downside was that the banana flavor competed a bit with the pineapple. For my second batch, I blended frozen pineapple JUST with the coconut cream, and it was really lovely too! The pineapple flavor really shined, although it wasn’t quite as sweet as the one with banana. Next time, we are thinking of using only half the coconut cream, and using pineapple juice for the rest of the liquid. Yum! I think that using some pineapple juice in the mix will allow the pineapple flavor to really come through even more
  • It goes without saying that the better tasting your ingredients are, the better this sorbet will be. Use a really sweet pineapple for best results. I got my frozen pineapple at Trader Jos, which are delicious. However, you can also make your own by freezing pineapple chunks!
  • This is the coconut cream that I used (I like it because it’s rich and creamy with no BPA or gums.)

Notes on equipment needed:

You will need either a high powered blender or a food processor. I used the food processor this time.

Other Easy Treats for a Hot Day:

Dairy-Free Pineapple Whip

Serves 2

  • 2 cups of frozen pineapple chunks
  • 1/2 cup of full fat coconut milk or cream (plus more as needed)
  • 1 small banana, or half of a large one, optional (it’s even better if you use frozen banana chunks!)

1. *See notes above about ingredients* Place all of the ingredients into a high powered blender of food processor, and begin to blend. When working with frozen ingredients, it’s important to use high speed so that the equipment can handle the harder ingredients. Add more liquid, and scrape down the sides, as needed, until the mixture is completely smooth.

2. Serve right away, and enjoy!

Dairy Free Pineapple Whip
 
Author:
Serves: 2
 
Ingredients
  • 2 cups of frozen pineapple chunks
  • ½ cup of coconut milk or cream (plus more as needed)
  • 1 small banana, or half of a large one, optional (it’s even better if you use frozen banana chunks!)
Instructions
  1. *See notes above about ingredients* Place all of the ingredients into a high powered blender of food processor, and begin to blend. When working with frozen ingredients, it’s important to use high speed so that the equipment can handle the harder ingredients. Add more liquid, and scrape down the sides, as needed, until the mixture is completely smooth.
  2. Serve right away, and enjoy!

 

Blackberry Ginger Kombucha Mock-ito

This sparkling, cultured mocktail is filled to the brim with wild summer flavors - fresh mint, ripe blackberries and a spicy-sweet ginger syrup. The bubbliness comes from mineral water and your choice of kombucha or water kefir - fermented beverages that you can easily make at home! -- The Nourishing Gourmet

This sparkling, cultured mocktail is filled to the brim with wild summer flavors – fresh mint, ripe blackberries and a spicy-sweet ginger syrup. The bubbliness comes from mineral water and your choice of kombucha or water kefir – fermented beverages that you can easily make at home!

With mint overflowing in a pot on the deck and plenty of kombucha in the fridge, I started making mock classic mojitos to beat the Georgia heat – lime, mint, coconut sugar and kombucha.

But I was craving the addition of ginger so I made a mildly spicy simple syrup using the root and coconut sugar. It was delicious!

Bonus: candied ginger! Did you know that once you make ginger simple syrup, you are one step away from candied ginger? Once you strain the syrup, simply dehydrate the ginger (or bake at a very low temperature). Get step-by-step photos and directions here.

For more refreshing summer drinks, check out these great recipes:

This sparkling, cultured mocktail is filled to the brim with wild summer flavors - fresh mint, ripe blackberries and a spicy-sweet ginger syrup. The bubbliness comes from mineral water and your choice of kombucha or water kefir - fermented beverages that you can easily make at home! -- The Nourishing Gourmet

 

Blackberry Ginger Kombucha Mock-ito

This sparkling, cultured mocktail is filled to the brim with wild summer flavors – fresh mint, ripe blackberries and a spicy-sweet ginger syrup. The bubbliness comes from mineral water and your choice of kombucha or water kefir – fermented beverages that you can easily make at home!

Ingredients:

  • 2-3 teaspoons ginger simple syrup (below)
  • 1/2 lime, juiced (about 1.5 tablespoons juice)
  • 5 mint leaves
  • 5 blackberries
  • 1/2 cup kombucha
  • 1/4-1/2 cup sparkling mineral or soda water
  • Ice to fill the glass

Directions:

1. Pour the ginger simple syrup and lime juice into a glass. Add the mint leaves and muddle with a wooden spoon to release the oils.

2. Add 2 of the blackberries and muddle some more.

3. Add the kombucha and sparkling water. Fill the cup with ice and the remaining blackberries.

4. Stir and enjoy!

 

Ginger Simple Syrup

This spicy-sweet syrup is great in drinks or as a topping for yogurt or ice cream! Makes enough for 2-3 Mock-itos (up to 1/4 cup syrup). Keep refrigerated for up to one month.

Ingredients:

  • 1/4 cup thinly sliced ginger
  • 1/3 cup coconut sugar or sucanat
  • 1/3 cup water

1. Combine the ingredients in a small pot and bring to a simmer, stirring as the sugar melts. Continue simmering uncovered, stirring occasionally until the volume of liquid reduces by about half. Strain the ginger and cool the syrup to room temp.

Ginger Simple Syrup
 
Author:
Recipe type: Sweetener
Serves: ¼ cup syrup
 
This spicy-sweet syrup is great in drinks or as a topping for yogurt or ice cream! Makes enough for 2-3 Mock-itos (up to ¼ cup syrup). Keep refrigerated for up to one month.
Ingredients
  • ¼ cup thinly sliced ginger
  • ⅓ cup coconut sugar or sucanat
  • ⅓ cup water
Instructions
  1. Combine the ingredients in a small pot and bring to a simmer, stirring as the sugar melts. Continue simmering uncovered, stirring occasionally until the volume of liquid reduces by about half. Strain the ginger and cool the syrup to room temp.

 
Blackberry Ginger Kombucha Mock-ito
 
Author:
Recipe type: Mocktail
Serves: One
 
This little mocktail is a sippable mosaic - bubbly kombucha, tart limes, sugar and pops of fresh mint and ginger. Your tastebuds won't miss a thing!
Ingredients
  • 2-3 teaspoons ginger simple syrup (above)
  • ½ lime, juiced (about 1.5 tablespoons juice)
  • 5 mint leaves
  • 5 blackberries
  • ½ cup kombucha
  • ¼-1/2 cup sparkling mineral or soda water
  • Ice to fill the glass
Instructions
  1. Pour the ginger simple syrup and lime juice into a glass. Add the mint leaves and muddle with a wooden spoon to release the oils.
  2. Add 2 of the blackberries and muddle some more.
  3. Add the kombucha and sparkling water. Fill the cup with ice and the remaining blackberries.
  4. Stir and enjoy!

Lampone: Authentic Raspberry Sorbet

Lampone ,an authentic Raspberry Sorbet is just perfect for a hot summer day. Every bite is vibrant with flavor, AND it's egg and dairy-free. This is lovely for serving to guests too. --- The Nourishing GourmetThis sweet sorbet has a rich and creamy texture despite having no dairy, or alternative “milk”. Like a good sorbet should be, the flavor of raspberries is front and center in each vibrant bite. I was impressed that it was scoop-able straight from the freezer!

This is the perfect dessert to share with guests. Serve in small portions as it is so sweet and flavorful a little bit goes a long way. And it is perfect for those who need a dairy-free and/or egg-free frozen dessert!

This recipe is shared from the book, The Art of Making Gelato. By Morgan Morano. Morgan is the owner of a very popular gelato shop, Morano Gelato. I loved reading about how she learned how to make authentic gelato in Italy, and then brought that passion back here to the states to share.

While I would normally decline when a publishing company approaches me to share a recipe from a new cookbook when that cookbook doesn’t adhere to the dietary principles we generally follow, this book caught my eye. While I actually truthfully greatly enjoy our sorbet “hacks” that we make out of frozen fruit, the cook inside of me that loves learning how to do things the “real” way spoke to me.

And to tell you the truth, I wanted to make a delicious dessert for my husband to enjoy. Sorbet was one of his special treats growing up, and he has very fond memories of getting a scoop of sorbet at a favorite restaurant in town. My husband has been amazing taking care of not only me, but also our children and newborn while I healed from giving birth, and I wanted to pick a recipe that would speak just a little bit of my thanks for his many, many sacrifices as of late.

So I had him look through the book and pick out a recipe. Raspberry was a favorite flavor of his, so that’s what he picked.

After months of only doing mostly practical recipes at home, it was really fun to learn a new technique in home cooking! To make this sorbet, first you make a simple sorbet syrup with an important addition – tapioca starch. This is the secret to making the right texture in your sorbet, and it made a huge difference! I was pretty thrilled to be able to share the results with first my husband, and then to some guests too. It was definitely a successful, and authentic sorbet experience. Morgon mentions that often her customers are convinced that her sorbets are dairy based because the texture is goo

But be forewarned, this is a very sweet recipe! We have gotten used to less sweet desserts, so much so, that our guests often find our desserts not sweet enough. So I try to keep in mind recipes that are on the sweeter side to share, like this one. And when you share in small scoops, in the gelato tradition, your sugar consumption isn’t too bad after all.

(Some links below may be affiliate. Thanks for supporting this blog!)

Notes on Equipment:

  • Morgon recommends getting an ice cream maker from either Cuisinart or Lello. This made me happy because I DO own a Cuisinart ice cream maker. You can see their basic Cuisinart Ice Cream Maker , and the much more expensive Lello Ice Cream Maker here .
  • You can see Morgan’s book The Art of Gelato Making  on Amazon as well.
  • I rarely use my kitchen scale, but I did in this recipe! Any basic one will be just fine.

Notes on Ingredients:

  • Morgon points out that corn syrup is not the same thing as high fructose corn syrup, and that desserts should just be an occasional treat anyway, so she recommended that you don’t replace the corn syrup for anything else in the syrup. But I couldn’t help myself (especially since I don’t even keep corn syrup in my pantry), so I did replace it with honey. There was a faint floral hint of the mild honey I used, but it wasn’t bad at all. In fact, the sorbet was quite good. 😉 If you were going to do corn syrup, I’d recommend organic if you wanted to avoid GMOs.
  • I also used organic evaporated cane sugar for my white sugar. It worked great!

Other Dairy Free Ice Cream Recipes:

Lampone, an authentic Raspberry Sorbet is just perfect for a hot summer day. Every bite is vibrant with flavor, AND it's egg and dairy-free. This is lovely for serving to guests too. --- The Nourishing Gourmet

Lampone (Raspberry Sorbet)

Recipes shared with permission from Race Point Publishing, 2015

“Lampone has quickly become one of my favorite sorbet flavors—I love the flecks of seeds in each bite. And each summer at Morano Gelato, I was spoiled with deliveries of freshly picked raspberries from a local farm. Their perfume alone made the sorbet amazing, but the sorbet syrup gave the raspberries the sweetness they needed to send the flavor soaring to new heights. Any raspberries will work with this recipe, even golden or black. Just make sure the raspberries are in season and full of flavor to achieve the best results possible.”

Ingredients

  • 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
  • 1.75 ounces / 50 grams cold water
  • 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring

Yield: About 1 quart / 950 milliliters

Prepare

1. Place the raspberries, water, and sorbet syrup in a bowl.

2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.

Freeze

3. Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.

4. Using a rubber spatula, scoop the sorbet into a storage container.

5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.

6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.

Serve

7. Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.

Sorbet Syrup

“Although there are many ways to make a sorbet, I prefer preparing a sorbet syrup to use as the base for each sorbet recipe. The syrup helps sweeten my sorbets while giving them a fuller body and creamier texture. Even though sorbets are water based, and fruits contain even more water, discovering ways to make sorbets less icy has been a pursuit of mine for years at Morano Gelato. After much experimenting, I’ve developed recipes for fruit sorbets that customers often think are dairy based because of their creamy texture. This is due in part to the strong sorbet syrup.

You’ll see that I’ve included tapioca starch in this recipe. Even though it’s a small amount, it helps reduce crystallization. However, if you prefer to have no starch in the syrup, you can leave it out. This recipe makes enough syrup for a little over two batches of sorbet.” 

Ingredients:

  • 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
  • .55 ounce/15 grams tapioca starch
  • 17.65 ounces/500 grams water
  • 4.05 ounces/115 grams light corn syrup [I cheated and used honey]

Prepare

1. Mix the sugar and tapioca starch in a bowl.

2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.

Cook

3. Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.

Cool

4. Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.

5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.

Lampone: Authentic Raspberry Sorbet
 
Serves: 1 quart
 
Ingredients
  • 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
  • 1.75 ounces / 50 grams cold water
  • 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring.
Instructions
  1. Place the raspberries, water, and sorbet syrup in a bowl.
  2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.
  3. Freeze: Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.
  4. Using a rubber spatula, scoop the sorbet into a storage container.
  5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.
  6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.
  7. Serve: Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.

Sorbet Syrup
 
 
Ingredients
  • 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
  • .55 ounce/15 grams tapioca starch
  • 17.65 ounces/500 grams water
  • 4.05 ounces/115 grams light corn syrup [I cheated and used honey]
Instructions
  1. Mix the sugar and tapioca starch in a bowl.
  2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.
  3. Cook: Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.
  4. Cool: Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.
  5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.

Affiliate Disclaimer: I received a free ebook version of this book for review purposes, and any items bought through my affiliates give me a small cut. Thanks for supporting my blog!

5 Healthy Ice Pop and Popsicle Recipes

These 5 healthy and delicious recipes for ice pops and popsicles are so simple and easy to make! They are all dairy-free, paleo and vegan-friendly, and kids love them.  ---- The Nourishing Gourmet
I have many sweet childhood memories of consuming cold popsicles under the glaring sun of Southern California. It was the perfect treat for a hot day. Like me, my kids love popsicles (whether the hot sun is out or not!). Today, I am sharing five delicious, and easy recipes for popsicles AND homemade ice pops (or pop up) style popsicles!

How does Chocolate Peanut Butter, Mango Green Monster, Strawberry Cream, Carrot Apple, and Pina Colada, sound? These five flavors are all unique and different from each other, and so beautiful too. I love the natural, vibrant colors of produce.

These 5 healthy and delicious recipes for ice pops and popsicles are so simple and easy to make! They are all dairy-free, paleo and vegan-friendly, and kids love them.  ---- The Nourishing Gourmet

Why I Love Silicone Ice Pop Molds

I was thrilled when I found these silicone ice pop molds!

  • Because of the tight lid, you can fill one up, and put it in the freezer without a stand to hold it upright. Score! So much easier to fit into the freezer.
  • Ice pops are pretty much made with water, sugar, and dye, so not my favorite snack to give to my children, by any means. This allows me to give them the same experience with healthy ingredients.
  • You can also pack them in lunches! I haven’t tried this yet, but a lot of parents send them to sports camp, or to school for a snack. What a great idea!

Popsicle and Ice Pop molds:

Note about Ingredients:

  • I used half coconut cream and half coconut kefir in all of my recipes for the liquid portion. You can use all coconut milk, coconut cream, thinned down coconut cream, or you can substitute a creamy milk, or milk alternative of your choice.
  • I used this coconut cream , and I also used this store bought version of coconut kefir. Coconut milk or cream combined with kombucha is also very flavorful and probiotic rich!
  • I used bananas almost entirely to sweeten the following recipes. How sweet your banana is, is a huge factor in how sweet the final product is. Always taste before freezing and adding another half of a banana, or sweetening with a little honey or maple syrup, if needed. If you don’t want to use a banana, you can take out, add more of the other fruit used, and then sweeten to taste with honey or maple syrup.
  • Each recipe makes enough for 4-6 ice pops, or popsicles

These 5 healthy and delicious recipes for ice pops and popsicles are so simple and easy to make! They are all dairy-free, paleo and vegan-friendly, and kids love them.  ---- The Nourishing Gourmet

Strawberry Banana

1 cup of coconut cream (I mixed with coconut kefir, see note above)
1 cup of strawberries
1 small banana

Blend together until smooth, pour into molds of choice, and freeze.

Pina Colada

3/4 cup of pineapple chunks
1 small banana
1 cup of coconut cream (I mixed with coconut kefir, see note above)

Blend together until smooth, pour into molds of choice, and freeze.

Chocolate Peanut Butter

1 small banana
1 cup of coconut cream (I mixed with coconut kefir, see note above)
2 tablespoons of peanut butter (or nut/seed butter of choice)
2 heaping teaspoons cocoa powder
2 tablespoons (or to taste) honey or pure maple syrup

Blend together until smooth, pour into molds of choice, and freeze.

Mango Green Monster

Use the banana, if needed, for extra sweetness. The mango is very sweet on it’s own, so you may get away without using the banana.

1 cup of diced mangos (I used frozen)
1 cup of coconut cream (I mixed with coconut kefir, see note above)
Handful of spinach leaves, or kale, or greens of choice
1 small banana, optional

Blend together until smooth, pour into molds of choice, and freeze.

Carrot Apple

There are two ways to make this flavor. I own a Blendtec and used the “whole juice” setting to blend a carrot and apple together. But you can also just use apple juice and carrot juice (store bought, or homemade).

1 small carrot, peeled, and trimmed
1 small apple, cored (I used a Granny Smith)

Using a Blendtec or Vitamix, blend the carrot and apple with 1 cup of liquid (I used water and coconut kefir), until very smooth.