Kiwi sorbet is so ridiculously easy to make! All you need is a food processor, 10 minutes of prep, and an hour of freezing time.
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Kiwi sorbet is my latest summer obsession! It’s so flipping easy to make with almost zero effort. It’s also two desserts in one – when it’s fresh, it’s surprisingly creamy. When it’s fully frozen, it’s a zippy refreshing dessert on a hot day!
I hesitate to label this vegan. I didn’t set out to make a vegan dessert. I mostly wanted to make a frozen kiwi dessert, and the coconut milk flavor complements kiwi more than cow’s milk. So here we are.
In my opinion, that’s vegan/plant-based foods at their best. No crazy substitutions, just good ingredients that taste amazing together! And they happen to all be plant-based.
So with that in mind, let’s call it kiwi sorbet. Because it sounds better than “frozen kiwi dessert.”
The only thing you should be sparing about is the lemon. If you add too much it masks the kiwi flavor, which defeats the purpose of a kiwi dessert.
If you serve it immediately it’s a lovely soft-serve consistency and tastes creamy, closer to ice cream. The next day, it’ll be more like sorbet in creaminess.
You can use this as a building block for a sorbet with most fruits – sustitute strawberries or peaches for another great dessert option. It’s really whatever you have enough of!
- 8 kiwis
- 6 Tbsp coconut milk
- 3 Tbsp honey
- ½ – 1 Tbsp lemon juice
- Peel and slice the kiwi. Line a sheet pan with a piece of parchment paper and lay the kiwi in a single layer. Freeze for at least an hour.
- When the kiwi is frozen, combine all ingredients in a food processor and blend for 3-5 minutes. When it's an even texture, it's done! Taste and add more lemon or honey if needed.
- Serve immediately as soft-serve or freeze overnight for a thicker texture.
Kiwi sorbet is my favorite homemade dessert right now! If you want more no-bake desserts, try balsamic strawberries with mascarpone or nutella dip, or check my master list for the ultimate inspiration!