Vegetarian Sorbet
Rice Cream Cake Sorbet
A cauliflower-rice sorbet dressed up as rice cream cake, with rainbow sprinkles.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 75 g | ½ cup | frozen cauliflower rice, thawed | |
| 100 g | ½ cup | granulated sugar | |
| 215 g | 1½ cups | rice drink | |
| 5 ml | 1 tsp | vanilla extract | |
| 2 drops | 2 drops | blue food colouring (optional) | |
| 15 g | 2 tbsp | rainbow sprinkles, for mix-in |
Ingredients
Method
- Blend everything except the sprinkles on high for about 60 seconds, until smooth.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the rainbow sprinkles to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 145 kcal
- Fat
- 0.7 g
- of which saturates
- 0.2 g
- Carbohydrate
- 34 g
- of which sugars
- 31 g
- Fibre
- 0.5 g
- Protein
- 0.5 g
- Sodium
- 30 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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