Dairy-Free Pina Colada Sherbet
This dairy-free piña colada sherbet is a tropical treat, and it comes together with just four simple ingredients: pineapple juice, coconut yogurt, coconut sugar, and a splash of white balsamic vinegar (or liqueur). Sherbet is in between sorbet and ice cream. It’s fruit-forward, with just a little creaminess. Here, that comes from coconut yogurt, which is the perfect pairing with pineapple for a classic piña colada flavor. Whisk it up then churn in your traditional ice cream maker (I’m using my Kitchenaid ice cream bowl attachment) or the Ninja CREAMi.
How this dairy-free pina colada sherbet recipe fits AIP & Paleo
This recipe is AIP, Paleo and plant-based, made without dairy, refined sugar, or alcohol. Traditional ice cream recipes often include a small amount of liqueur. Not necessarily for flavor, but because alcohol lowers the freezing point, which helps keep the texture soft and scoopable straight from the freezer. Here, we’re getting a similar effect with a small splash of white balsamic vinegar. White balsamic is mellow and sweet, so there’s no lingering vinegar taste. Instead, it enhances the fruit and helps create a smooth, scoopable texture.
Dairy-Free, All Natural Ingredients
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Whisk the pineapple juice, coconut yogurt, golden or blonde coconut sugar, a pinch of salt, and a splash of white balsamic vinegar. The quality of the pineapple juice matters in this recipe. I’m using an all-natural juice with a very potent pineapple flavor, no added sugars and no preservatives.
Cook’s Note
I find that the yogurt is cold enough coming right from the fridge that it’s not necessary to chill the base before churning, but it can help to set the mixture in the fridge for a bit, especially if you’re working in a warm kitchen.
Add the pineapple mixture to your favorite ice cream churner. I’m using the ice cream bowl attachment for my Kitchenaid mixer. Like most ice cream churners, you have to plan a little in advance to freeze the bowl, but it’s otherwise simple to use. Just attach the churning paddle, turn on the mixer, then pour in the pineapple mixture.
Ninja CREAMi Method
This also works in the Ninja CREAMi. Mix the base, pour it into a pint container, freeze according to the machine’s instructions, then spin on the sorbet setting.
This recipe makes a pint of dairy-free pina colada sherbet, and it churns to soft-serve texture in about 10 minutes in the Kitchenaid. I know it’s ready when the sherbet has doubled in volume and thickened until it’s no longer runny or liquid.
Transfer into a freezer-safe container and freeze for another four hours to set, and it’s ready to scoop. You’ll love this tropical island vacation in an dairy-free sherbet that’s plant-based and so refreshing.
You might also like
If you love this Dairy-Free Pina Colada Sherbet, try one of these sorbet and ice cream recipes next.
Dairy-Free Orange Sherbet
Dairy-Free Cherry Chocolate Chip Ice Cream
Dairy-Free Blueberry Lemon Ice Cream
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Dairy-Free Pina Colada Sherbet FAQ
Dairy-Free Pina Colada Sherbet
Ingredients
- 1 cup pineapple juice
- 1 cup coconut yogurt
- ½ cup coconut sugar, golden or blonde
- 1½ tsp white balsamic vinegar
- ¼ tsp pink Himalayan salt
Instructions
- In a medium bowl, whisk together the pineapple juice, coconut yogurt, coconut sugar, white balsamic vinegar, and salt until smooth and the sugar is fully dissolved.
For an ice cream maker
- Pour the mixture into the machine and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency and is no longer liquid.
- Transfer to a freezer-safe container and freeze for at least 4 hours, until firm enough to scoop.
For the Ninja Creami
- Pour the mixture into a pint container and freeze until solid, about 8 to 12 hours.
- Spin on the sorbet setting until smooth.
Did you make this recipe?
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I love that this pineapple sherbet tastes like a tropical vacation…