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This pina colada sherbet is made with buttermilk for a nice little tang. And then I sandwiched it between coconut macaroons because I couldn’t help myself!
Don’t miss the round up of all my ice cream recipes.
The Beloved and I drove up to meet our friends Kathy, Cheryl and Nikki up at a great little Indian restaurant in Morrisville that specializes in chaats, or street food. After eating ourselves silly (and drinking all the mango lassis), we went a couple of door down to the Indian supermarket. I was there specifically to buy more instant coffee so I can continue to enjoy 2-3 cups of beaten coffee a week. I had a plan. I was focused, but then I got sidetracked by a can of cream of coconut.
I don’t mean coconut milk. I’m talking that thick, sweet, translucent liquid usually reserved for umbrella drinks. I have never bought cream of coconut before, but for some reason, I grabbed a can and told The Beloved I was going to make “some sort of sherbet” with it.
Sherbet is a fruit or fruit juice-based frozen dessert that almost always contains some dairy, and I had some buttermilk in the fridge that really needed a job.
Last night, I realized that today was Tuesday and I really wanted to start up Ice Cream Tuesdays again, so I quickly blended up the cream of coconut, some pineapple rings and juice (from canned pineapple leftover from the mini pineapple upside down cheesecakes I made a couple of weeks ago), lemon and key lime juices, salt, a hit of buttermilk and a splash of rum. To keep it vegan, you could absolutely use coconut milk or even extra pineapple juice instead of the buttermilk.
I decided that I didn’t want to have to churn it, so I was hoping that the mixture would set up soft enough to scoop. As it froze, I stirred it really well a couple of times, mixing in the frozen parts around the edges of my container with the more liquid part in the center. Even so, my plan should it set up really hard was to cut it into chunks and blend it to soft-serve consistency. Magically, what I woke up to this morning is creamy, scoopable goodness, no churn or blender required. Nice.
I think you’re really going to like this one, guys. Short ingredient list, big flavor, no churning. It hits all the marks for an easy, refreshing dessert.
- 1 14 oz can cream of coconut, (NOT coconut milk. Coconut Cream lives by the drink mixers usually)
- 2-3 rings of canned pineapple, (I only had 2, but I'd have used 3 if I had them)
- 3 oz pineapple juice from the can
- 1.5 oz buttermilk, (vegan sub: soy milk and apple cider vinegar)
- 3 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon key lime juice, (I use Nelly and Joe's)
- 1/4 teaspoon kosher salt
- 1 Tablespoon rum
- several drops orange bitters, (I used Sycophant Orange & Fig from Crude Bitters)
- Blend all the ingredients, including the rum and bitters if using, in a blender until smooth.
- Pour into a shallow freezer-safe lidded dish and freeze until firm, whisking thoroughly every hour or so for 3 hours.
- This sherbet is scoopable straight from the freezer.
If you'd like to make the macaroons to so you can enjoy little ice cream sandwiches, you can find that recipe in the Mini Pineapple Upside Down Cheesecake post. I used 7 oz sweetened shredded coconut and ended up with ten 2" cookies.
As you can see from the photos, I made flat coconut macaroons as an accompaniment. Not only do they lend extra coconut flavor, they also provide a great, gluten free option for folks who want to make ice cream sandwiches with their pina colada buttermilk sherbet. You can also use the macaroons as little “stands” for individual scoops or quenelles.
This is one of the easiest ice creams (sherbets, really) that you will ever make. Blend some ingredients together and freeze. The end. So easy and so delicious. It literally took me 10 minutes to throw everything together, and it will take you less time than that because I kept stopping to write down what I was adding to the blender jar.
I really hope you enjoy this sherbet. Thanks so much for reading, and have a lovely day.