Dairy-free treats: Piña colada sorbet, fudge, more

A dairy intolerance doesn't mean that desserts are a thing of the past. Brian Smith from Ample Hills Creamery shared three dairy-free dessert recipes that will satisfy your sweet tooth.

Piña colada sorbet

  • 2 cups unsweetened coconut milk
  • 2 cups all-natural pineapple juice
  • 3/4 cup organic cane sugar
  • 1/4 cup fresh lime juice
  • 4 egg whites
  • 3 tablespoons corn syrup
  • 2 tablespoons rum

1. Prepare an ice bath in the sink or in a large heatproof bowl.

2. In a medium saucepan, combine the coconut milk, pineapple juice, sugar, lime juice, egg whites and corn syrup and whisk vigorously until smooth.

3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly, until the mixture reaches 165 degrees.

4. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Add the rum and stir to combine.

5. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions.

6. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoop-able sorbet.

  • 2 1/2 cups unsweetened 100 percent coconut milk
  • 2/3 cup organic cane sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 3 tablespoons golden syrup
  • 8 ounces semisweet chocolate, chopped

1. Prepare an ice bath in the sink or in a large heatproof bowl.

2. In a medium saucepan, combine the coconut milk, sugar, cocoa powder, salt, syrup, and ¾ cup water and whisk vigorously until smooth and combined. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly with a rubber spatula and scraping the bottom of the pan to prevent the syrup from sticking and burning, until the mixture reaches 155 degrees.

3. Turn the heat to low and add the chocolate, stirring constantly until completely melted. Remove from the heat. Transfer the mixture to the ice bath and let cool for 15 to 20 minutes.

4. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions.

5. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoop-able sorbet.

  • 1/2 cup golden syrup
  • 1/2 cup organic cane sugar
  • 4 egg whites
  • 2 1/2 cups orange juice
  • 1 vanilla bean
  • 2 tablespoons Cointreau
  • 1/4 teaspoon organic extract
  • 1/2 teaspoon vanilla extract

1. Prepare an ice bath in the sink or in a large heatproof bowl.

2. In a medium saucepan, combine the syrup, sugar, egg whites, orange juice and 1 cup water. Whisk vigorously to break apart the egg whites and combine. Halve the vanilla bean lengthwise and gently scrape out the seeds. Add the seeds and pod to the saucepan.

3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 165 degrees, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes.

4. Pour the base through a wire-mesh strainer into a bowl. Add the Cointreau and the extracts and stir to combine.

5. Transfer the base to an ice cream maker and churn it according to the manufacturer's instructions.

6. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable sorbet

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