Gluten-freeVegetarian Sorbet
Road Trip Sorbet
A quick sorbet made from tinned pineapple, coffee creamer and vanilla.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 225 g | 1½ cups | tinned pineapple | |
| 180 ml | ¾ cup | french vanilla coffee creamer | |
| 5 ml | 1 tsp | vanilla extract |
Ingredients
Method
- Blend all the ingredients on high for 60 seconds, until completely 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.
- Scoop the sorbet into a piping bag with a star nozzle. Pipe into a small dish, starting in the centre and working upwards in circles.
Nutrition per serving estimated
- Calories
- 100 kcal
- Fat
- 2.8 g
- of which saturates
- 0.2 g
- Carbohydrate
- 17 g
- of which sugars
- 16 g
- Fibre
- 0.6 g
- Protein
- 0.5 g
- Sodium
- 35 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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