2-Ingredient Strawberry Sorbet {vegan, no-churn}

Easy, healthy, 2-ingredient strawberry sorbet made with strawberries & maple syrup! It take minutes to prepare and does not require an ice cream maker.

Healthy & Easy Strawberry Sorbet

I made it back, safe and relatively sound, from my trip to California. My husband and I are photographic proof of the eponymous red-eye flight we took back. I must have been out of my mind (entirely possible) when I booked it; but I think one more night of semi-rest and we will be back to our “normal” selves (ha-ha).

I found it very difficult to leave California, for so many reasons. But for starters…my family…the cool weather…the food…Peet’s coffee…laid back vibe…the culture…the ocean…the mountains…the wine country…oh good grief, now I’m weeping…).

But it’s still good to be “home” in Texas, and I am giving thanks for small things, including the fact that the temperature has, for the time being, dipped below 100 degrees.

And I am undeniably happy to be back in my own kitchen, with all of its familiar trappings. To mark my return, I am making a simple treat with the gorgeous strawberries I picked up from the market. Say hello to my easy, healthy, 2-Ingredient Strawberry Sorbet!

Besides being the best strawberry sorbet you have ever tasted, this simple sorbet is:

• Vegan
• Paleo
• Refined sugar-free

No Ice cream Maker (No-Churn) Required!

If the thought of making homemade frozen treats makes you panic, fear not! If you can operate your food processor or blender, you have all the skills you need.

To make the sorbet, first wash, hull, and slice your strawberries. Spread on a large cookie sheet lined with parchment paper (so that they will not stick) and freeze for 1 hour until the berries are firm, but not rock hard (frozen solid).

Place the strawberries along with some maple syrup (I like to add a pinch of salt, too) to a food processor or high speed blender and process until creamy and smooth. That’s it! 

Enjoy as Soft Serve or Freeze until Firm

My 4-year-old can attest that this sorbet is perfection straight from the food processor (much like soft serve ice cream; best eaten from a dish, not a cone). But if you want beautiful scoops, pack the sorbet in a freezer safe container and free for at least 1 hour until very firm.

Use Other Berries or Fruits in Place of Strawberries

With so many gorgeous berries and fruits to choose from at the end of summer, you can go sorbet-crazy, using just about any fruit, or combination of fruits, in place of the strawberries in the recipe. 

I’m hoping to convince my husband of a month of sorbet dinners. It sounds perfectly reasonable to me :);

Enjoy this sweet and lovely recipe and savor the last weeks of summer!

More Easy Vegan Frozen Treats To Try:

Chocolate Avocado Ice Cream

1-Ingredient Banana Ice Cream

Mango Banana Coconut Ice Cream

3-ingredient Chocolate Banana Ice Cream

Strawberry Hemp Ice Cream

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