Pineapple Basil Sorbet (Nicecream)
Prep Time: 5 mins
Refreshing and creamy! This take on sorbet is my summer dessert go-to. It's best served right after it's made but you can also pop it in the freezer for a couple of hours before serving.
- 2 large frozen bananas (already peeled and sliced before freezing)
- 1 heaping cup frozen pineapple chunks
- ¼ cup packed fresh basil leaves (leaves only)
- Pinch cinnamon
- ¼ cup unsweetened almond milk or preferred dairy-free milk
Add all the ingredients to a high-speed blender and blend on high. Use the plunger to incorporate all ingredients until you get a smooth consistency and all the basil is blended (tiny specs of green will remain). This requires a little bit of elbow work but is worth it! See notes if you've never made "ice cream" with a high-speed blender.
Enjoy immediately, or for scoopable ice cream, transfer to a freezer-safe dish and freeze for up to 3 hours. Then remove from the freezer, let sit for a few minutes, and scoop out individual portions.
Making sorbet and ice cream in a high-speed blender:
I use a Vitamix for this pineapple basil sorbet and for all "nice cream" (ice cream made from bananas) experiments.
After all the ingredients are in the blender and you turn it on, it will make a lot of noise. This is ok!
Plunge the mixture up and down as it blends and after a couple of minutes it will all come together and swirl together, thick and creamy. Once it reaches this stage, it's ready.
This pineapple basil sorbet was inspired by my favorite green smoothie: Tropical Basil Green Smoothie!
If you're not used to using fresh basil, start with this smoothie!
- 1 tablespoon ground flaxseed
- 1 tablespoon hemp seeds
- 2 tablespoons almond or cashew butter
- ¼ teaspoon spirulina to make it extra green and vibrant