Last Updated July 31st, 2020 at 08:53 pm by Lisa
This summer dessert is dairy-free, vegan, has no refined sugar, and real fruit! Summer Fruit Sorbet or “Nice Cream” is made with raspberries, strawberries, pineapple, and bananas, and served in real lemon cups with absolutely zero guilt.
In France, this dessert is known as Givre’, French for “frosted”. It describes sorbet served in frozen coconut shells or whole fruit peels such as lemons, oranges, or pineapples…
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Perfect to serve al fresco at a dinner party on a hot summer night, or a daytime poolside treat. Healthy for anyone watching their sugar, and great for kids!
What You Need:
lemons: clean pretty ones with the top cut off and scooped out with either a spoon or melon baller.
frozen fruit: use raspberries, strawberries, bananas, and pineapple that are frozen, it helps the nice cream swirl when you put it together!
dates: add a nice sweetness to the nice cream without adding refined sugar.
coconut water: adds great flavor and freezes well to make the sorbet.
lemon juice: fresh lemon juice of course, adds a tartness to all the sweet fruit and dates!
How To Make Sorbet?
Prep Lemons Bowls
Mix Strawberry Raspberry Sorbet Ingredients
Mix Lemon Pineapple Sorbet Ingredients
Assemble
- Using a small 1″ ice cream scoop, fill the lemons to top, and push several more scoops on top, press a raspberry on top. Or simply serve in bowls with raspberries on top.
- Freeze nice cream filled lemons with raspberries for a couple more hours or overnight and serve.
What is Nice Cream?
Nice cream is a clean and healthy vegan treat just as delicious as ice cream, without the need for added sugar, dairy, or a complicated ice cream maker. Swirled together, frozen, and scooped into lemon peels. What a beautiful frozen dessert.
This total cutie is Kylie, my niece. I am pretty darn proud of her business, creative styling, and photography skills at the age of 12.
I am totally biased of course, but she has some serious talents that really blow my mind! Perhaps a future creative or food blogger? We put this recipe together, and hey it’s officially kid-approved…
So What Is The Difference Between Sorbet and Ice Cream?
Sorbet – can be scooped but is not creamy as it contains just fruit and sugar, with no dairy. A popular non-fat or low-fat alternative to ice cream is often churned in an ice cream maker. Popular to serve in restaurants as a palette cleanser during multi-course meals because its intense fruit flavor is extra refreshing.
Ice cream must be churned during freezing and is sweetened with sugar. It gets a creamy texture with dairy products and air whipped in. Sorbet has neither air nor dairy. Ice cream is required by the USDA to have at least 10% milkfat, which is the fat from milk.
More Sorbet Recipes:
More Healthy Frozen Desserts:
Summer treats can be both healthy and delicious when packed with fruit, icy cold, and beautiful. There is something so wonderful about sorbet after a heavy meal, and I love to serve these when entertaining, especially when it’s a warm evening.
Enjoy!
All the Best Dishes,
Lisa XO
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Summer Fruit Sorbet “Nice Cream”
Ingredients
- 6-8 whole lemons top cut off and scooped out
- 6-8 pretty raspberries for garnish fresh or frozen looks pretty for garnish
Strawberry Nice Cream:
- 2 cups frozen strawberries
- 1 cup frozen raspberries
- 6-8 dates
- 2 cups coconut water
Lemonade Nice Cream:
- 2 cups frozen pineapple
- 1-2 tablespoons fresh lemon juice
- 1 frozen banana
- 2 cups coconut water
Instructions
Prep Fruit
- Freeze all the fruit, raspberries, strawberries, pineapple, and banana.
Prep Lemons
- Cut the lemon top off, use a metal spoon or melon ball scoop and remove the lemon inside the shell.
- Slice a bit of lemon off the bottom to keep the lemon cup stable on the plate.
Mix Strawberry Raspberry Sorbet
- In a high-speed blender, mix strawberries, raspberries, dates, and coconut water.
Mix Pineapple Lemonade Sorbet
- In a high-speed blender, mix pineapple, lemon juice, banana, and coconut water.
- Then spread the strawberry nice cream mixture into half of a 9 x 13 glass baking dish and then spread the lemonade on top working quickly as it melts fast. Take a spatula and swirl the two together.
- Freeze for a couple of hours or until firm.
Assemble Sorbet
- If you freeze overnight, place on counter to soften up for about 15-20 minutes before scooping into the lemons. Keep an eye on it, it melts fast.
- Using a small 1" ice cream scoop, fill the lemons to top, and push several more scoops on top, press a raspberry on top. Or simply serve in bowls with raspberries on top.
- Freeze nice cream filled lemons with raspberries for a couple more hours or overnight and serve.
This looks amazing! There is still an inkling of summer left to make this deliciousness before everything changes to fall and pumpkin recipes. Merci, mon amie!
Oh my goodness! This looks SO good and I can’t believe it doesn’t have sugar. I’ve been sugar-free for many years now and am always on the lookout for treats I can enjoy without the added sugar! Love how you served it in hollowed out lemons — too cute!