• Prep-time: / Ready In:
  • Makes 5 cups
  • Serving size: ¼ of recipe
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Inspired by his grandmother Florence, a big sherbet fan who served it often for dessert, Chef Del Sroufe created this healthy version of his favorite sherbet flavor, pineapple. The tangy fruit is balanced out by blending it with creamy banana, sweet maple syrup, and citrusy lemon zest. Each spoonful of this delicious treat tastes like frozen sunshine, and the bright flavors are enhanced further with a sprinkling of fresh mint. Feel free to drizzle extra maple syrup over the top of each serving if you want to indulge your sweet tooth a little more. Additional topping ideas include chopped basil, if you’re going for a more savory route, or slivered almonds, shredded unsweetened coconut, or pumpkin seeds!

For more fruity nice cream recipes, check out these tasty ideas:

By Del Sroufe,

Ingredients

  • 3 bananas, sliced
  • 1½ cups chopped pineapple
  • ½ cup well-chilled unsweetened, unflavored almond milk, plus more as needed
  • 2 tablespoons pure maple syrup (optional)
  • Zest of 1 lemon
  • Chopped fresh mint (optional)

Instructions

  • Spread sliced bananas and chopped pineapple on separate baking sheets. Freeze 2 hours or until fruit is hard.
  • In a food processor combine frozen bananas, almond milk, maple syrup (if using), and lemon zest. Puree until thick and creamy, adding more milk as needed to get a creamy consistency. Add the frozen pineapple; pulse until well incorporated. Serve immediately. If desired, drizzle with additional maple syrup and sprinkle with mint.
Nutritional Information:

Per serving (¼ of recipe): 149 calories, 38 g carbohydrates, 1.7 g protein, 0.8 g total fat, 0.2 g saturated fat, 0 g cholesterol, 4 mg sodium, 3.9 g fiber, 24.5 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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