This pina colada buttermilk sherbet is very easy to make. Blend everything in a blender and freeze, whisking a couple of times during the freezing process. I think you're going to love it!
1 14ozcan cream of coconut(NOT coconut milk. Coconut Cream lives by the drink mixers usually)
2-3rings of canned pineapple(I only had 2, but I'd have used 3 if I had them)
3ozpineapple juice from the can
1.5ozbuttermilk(vegan sub: soy milk and apple cider vinegar)
3Tablespoonsfreshly squeezed lemon juice
1Tablespoonkey lime juice(I use Nelly and Joe's)
ΒΌteaspoonkosher salt
Optional
1Tablespoonrum
several drops orange bitters(I used Sycophant Orange & Fig from Crude Bitters)
Instructions
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.
Notes
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.