For those unfamiliar, sorbet is a fruit-based, dairy-free frozen dessert, often referred to as “Nicecream” in the vegan community. Fun fact: last month was officially the hottest July in Cyprus in the past 11 years. And with August still ahead, it feels like our planet is truly heating up!
It’s a great time to be thankful for refrigerators! Some of us are also lucky enough to have air conditioners, though mine is so old that the freon constantly leaks out. I’m expecting a technician next week for yet another temporary fix. Meanwhile, I’ve mastered the art of surviving 35°C heat in Cyprus without air conditioning!
What helps? A fan, clean floors, wet curtains, and taking cold showers five times a day 😅. And let’s not forget cold watermelon in the fridge and… delicious homemade vegan sorbet!
Nicecream (Vegan Icecream)
Equipment
- Frige
- Blender
Ingredients
- 4 medium Bbananas (frozen)
- 0.5 cup Berries (optional)
Toppings
- 1 medium Fruits (optional)
- 1 tsp Cinnamon (optional)
- 2 tbsp Nuts (optional)
- Mint for deco (optional)
Instructions
- Peel and chop bananas into pieces, then freeze them overnight (or at least for 4 hours).
- Blend the frozen bananas in a high-speed blender until creamy, using a tamper to help. Do this quickly, before the bananas start to melt. You’ll end up with a basic banana "Nicecream" of creamy white color.
- For a flavored version, add half a cup of frozen berries (raspberries, blueberries, strawberries—your choice!). For the deep, dark burgundy color you see here, I added half a cup of fresh, pitted cherries. Feel free to experiment and discover your own favorite flavor combinations!
- Serve the homemade sorbet in a bowl, topped with mint or fresh fruit like peaches, apples, mango, or figs. Cinnamon, chocolate, and berries also make great toppings!
Nutrition facts
P.S.: Be Aware!
Did you know that some sorbets can contain eggs? This is important to know if you’re buying sorbet when you’re out. I first discovered vegan ice cream after moving to Cyprus three years ago. Until then, I hadn’t even realized sorbet existed. It looks so much like ice cream that I’d never paid attention to it before. I was thrilled to learn that I could enjoy sorbet almost anywhere here. But then came an unpleasant surprise.
One day, my nephew and I were enjoying sorbet when his eyes began to swell. Knowing he had an egg allergy, we asked if the sorbet contained eggs, and the answer was “yes.” I had always checked to make sure the sorbet didn’t contain milk, but since the concept of “vegan” isn’t always fully understood here, no one had mentioned the eggs. Now, I always check for both. Not all sorbets contain eggs (I’ve never seen it in mango sorbet, for example), but it’s always good to double-check and avoid surprises.
Do you like this recipe?
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Have a wonderful day!
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That easy? )))