Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4
  • ⅓ cup unsweetened almond milk
  • ⅓ cup Allulose (keeps ice cream soft)
  • 1 tsp stevia glycerite
  • 2½ cups fresh organic strawberries or raspberries
  • 1 TBS lemon juice
  • ½ tsp Celtic sea salt (to keep it from hardening too much)
  1. Place the ingredients in a food processor and puree until very smooth.
  2. Transfer the mixture to the chilled container of your ice cream machine (click HERE to find the one I love…I make ice cream so much, I broke mine and they sent me a new one for FREE! It is also ½ off now.) and make according to the manufacturer’s instructions.
  3. Once complete, transfer to a chilled container and store in the freezer. NOTE: If you taste the sorbet after freezing and find the amount of sweetness is not right, adjust the level of sweetener, and then refreeze the sorbet. The sorbet is not affected by thawing and refreezing. Makes 4 servings.
Haagan Daas <g class="gr_ gr_93 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="93" data-gr-id="93">Fat Free</g> Sorbet = 240 calories, 0g fat, trace protein, 60g carbs, 2g fiber
“Healthified” Sorbet = 33 calories, 0g fat, 0.7g protein, 7.4g carbs, 1.9g fiber
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/sugar-free-sorbet/