No-churn vegan rainbow sherbet ice cream with a naturally sweetened frozen fruit base. Just 7 ingredients required for this wholesome take on a classic summertime treat!
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!