Description
A refreshing peppermint sherbet made with milk, syrup, and peppermint oil for a delightful treat.
Ingredients
Scale
- 2–¾ cups milk of choice
- ½ cup syrup (refined sugar-free liquid sweetener of choice: pure maple syrup, agave nectar, honey; you choose)
- 1 teaspoon gelatin
- ⅛ to ¼ teaspoon peppermint oil, to taste
Instructions
- Pour 1/2 cup of your milk of choice into a small saucepan. Sprinkle the gelatin evenly over the surface and allow it to bloom for one minute.
- Whisk in the gelatin, then turn the heat to medium. Stir to fully dissolve the gelatin. Once the mixture is steamy and lightly foamy, but not yet simmering, remove from heat.
- Stir in your sweetener and fully combine. Allow the mixture to cool almost to room temperature. Do not chill.
- Add the remaining chilled milk and peppermint oil, whisking to combine.
- Pour into your prepared (overnight-frozen) ice cream maker, following the manufacturer’s directions. Freeze for about 20 minutes, until ready.
- Peppermint Sherbet is best served now, fresh from the ice cream maker. Scoop into cones, gluten-free cones, eat plain, or top with Crispy Rice Cereal and optional carob or chocolate chips.
- To store: Scoop into the prepared chilled storage container. Cover with a piece of parchment paper laid directly on the surface. Freeze until ready to serve.
- When serving, plan ahead: If frozen solid and a lower fat or nonfat milk was used, transfer the sherbet to the fridge for up to a full two hours, checking on it at some point, until nicely scoopable.
Notes
- If using coconut milk, be sure to use the more liquidy milk (not thick and creamy) for the initial blooming step.
- Coconut milk-based sherbet may need as little as ten to twenty minutes at room temp to be scoopable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg