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Five summer fruit sorbet nice cream desserts served in real lemons with pink wooden spoons.
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5 from 1 vote

Summer Fruit Sorbet "Nice Cream"

Summer Fruit Sorbet "Nice Cream" is served in real lemon cups with zero guilt, pure fruit, dairy-free, vegan, and no refined sugar in this summer dessert!
Prep Time30 mins
Cook Time0 mins
freezer time2 hrs
Total Time2 hrs 30 mins
Course: Desserts & Sweets
Cuisine: Vegan
Keyword: dairy free ice cream, Nice Cream, sorbet
Servings: 8
Calories: 119kcal
Author: Lisa Hatfield

Equipment

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
US Customary - Metric

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.

Notes

fruit:

This recipe works best with frozen fruit, to get the swirl effect when mixing the two nice creams together. 

high-speed blender:

You will need a powerful blender like a Vitamix to get the ingredients smooth. 

Serving: 

Keep frozen in the freezer on a tray covered with plastic wrap until ready to serve.
 

Nutrition

Calories: 119kcal | Carbohydrates: 30g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 129mg | Potassium: 640mg | Fiber: 7g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 100.3mg | Calcium: 70mg | Iron: 1.4mg