Kiwi Sherbet - tart, creamy and fresh. This Kiwi Sherbet is made with three simple ingredients. This naturally sweetened vegan treat is totally delicious!
I’d heard that the skin of kiwi is edible, but I had never tried it until now. Are you a kiwi peel eater or is this news to you too?
But in an effort to reduce my food waste, I decided to give them a try. I bought a couple kiwi, thoroughly washed them and sliced them up for a quick snack. At the very first bite I realized the peeling was hardly even noticeable. I could tell it was there, but it wasn’t unpleasant or difficult to chew.
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I knew I wanted to try making kiwi sherbet, and after my peeling experiment, I thought - what better way to amp up the fiber, nutrition and reduce food waste than keeping the peelings on and blending it up with the kiwi in the sherbet!?
Let me tell you - it worked. You won’t even notice the peelings are in there. Food waste - your plans have been foiled once again!
Get ready for some kiwi deliciousness with this incredibly simple and fun green Kiwi Sherbet. Literally 3 ingredients, it’s vegan and naturally sweetened.
🧾 Ingredients
Kiwi - look for kiwi that is plump and gives a little to gentle pressure. You don’t want it to be hard as a rock or squishy. If you can only find super firm ones, leave them out on the counter for a couple days to ripen.
Coconut milk - this adds richness to this vegan sherbet and makes it creamier. I would opt for full fat, but feel free to experiment with other varieties.
Maple syrup - look for 100% maple syrup, if your kiwis are extra tart, feel free to add in a bit more. Adjust to your liking.
🥄 How to make Kiwi Sherbet
1 - Prep: Make sure to wash the kiwi well since we’ll be including the peelings. Then cut each one into slices and transfer the kiwi slices to a
2 - Blend: Add honey (or maple syrup) and blend until smooth. Then add in the coconut milk and blend until it’s completely mixed. Transfer the kiwi mixture to a
3 - Freeze the green sorbet for at least two hours or until it has set. Remove from the freezer a few minutes before serving to allow it to soften up a bit. This will make it easier to scoop. Enjoy!
💭 Tips, Tricks and Tools
Tools:
As with most of our desserts, this Kiwi Sherbet isn’t super sweet so if you have a sweet tooth, feel free to add in another tablespoon (or two) of honey before freezing.
Scooping: Run your ice cream scoop under warm water just before scooping. This will make it easier to scoop out.
🥝 Nutrition
Kiwi is a great source of vitamin C, and many antioxidants such as lutein and zeaxanthin. Kiwi has been shown to boost the immune system and can help lower blood pressure and reduce oxidative stress.
An added bonus: because this green sherbet also includes the kiwi peel, it’s also very high in fiber.
A note about tropical fruits + eating "green"
Here at The Crooked Carrot we’re all about eating locally and with the seasons, so unless you live in a tropical location, it’s likely that kiwi and other tropical produce have traveled quite far to get to you. This doesn’t mean you should nix tropical fruit forever; what it means is tropical fruits can be viewed as a treat and savored when you do purchase them. Always aim for fair trade produce if possible.
We hope you love this fresh green sherbet!
Love this simple dessert recipe? Check out our other delicious fruit-based dessert recipes like these Grapefruit Campari Bars or our Peach Galette Recipe.
Did you enjoy this kiwi dessert as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not making it today? Save this vegan sherbet for later by pinning it to your Dessert Recipes Board and make sure to tag us on Instagram @crooked.carrot to show us your Kiwi Sherbet creations!
This recipe is part of our Green Recipe collection – green in color and a great way to reduce food waste.
📖 Recipe
Kiwi Sherbet
Ingredients
- 10 kiwi thoroughly washed
- 1 15 (ounce) can coconut milk
- 2 tablespoons maple syrup or honey
Instructions
- Blend: Slice kiwi (leave the peeling on) and transfer to a food processor. Add honey and blend until smooth. Then add coconut milk and blend until completely mixed.
- Freeze: Transfer kiwi mixture to a loaf pan and freeze for at least 2 hours or until the sherbet is set.
- Serve: Remove from the freezer a few minutes before serving to allow the sherbet to soften so it’s easier to serve. Enjoy!
Equipment
Notes
Nutrition
ONE MORE THING!
This recipe is part of our collection of green recipes. Check it out!
Collisa79 says
Can I high speed blender be used instead of food processor??
Libby Bloom says
Yes! A high speed/power blender should work just fine.