Every week I say to myself, “This Ice Cream Friday I should make a sorbet.”
And then I never do.
Part of the reason is I’m not a fan of fruity desserts and will always choose the gooey, chocolatey, caramel-ish options over crumbles, sorbets or fruit-stuffed pies.
But mainly the reason is when summertime fruits are at their peak, I can’t bear to blend or cook them – I just want to enjoy them whole and unchanged.
So instead, I whipped up a dairy-free sea salt and honey ice cream that is the perfect complement to summer fruit. Blueberries, cherries, raspberries, blackberries, apricots, peaches, plums, whatever – scatter ’em like crazy over this sweet-salty goodness.
I barely adapted this recipe from a dairy-based version by Kitchen Treaty, swapping in coconut milk instead of whipping cream. I also used a little less honey in the ice cream itself, as I prefer to drizzle it over the ice cream before serving. I found a raspberry blossom honey at my local farmer’s market that is fruity and spectacular, but you can use whatever kind of honey you have on hand – or use maple syrup for a vegan version.
Also, since I’m suddenly into salted sweets, I added the full amount of salt listed in the recipe. If you’re still hesitant about salt in your dessert, then start off with a quarter teaspoon and adjust as needed. If you’re anything like me, you’ll come around.
- 3 cups coconut milk
- ¼ - ½ tsp sea salt
- 2 tbsp honey, plus more for drizzling
- Fruit (optional)
- Blend the coconut milk, ¼ tsp salt and honey. Taste and adjust salt if necessary.
- Freeze according to your ice cream maker's instructions, or put the mixture in the freezer until solid.
- When ready to serve, drizzle with extra honey and fruit.