This strawberry protein Sorbet is a great after-dinner treat or afternoon snack! Cool down from a workout or make quitting your sugar habit easier. The best part? You don’t need a Ninja Creami to whip it up.

Don’t get me wrong. I love my Ninja Creami. That machine has saved me both time and money in the long run, so I will never not recommend purchasing one. BUT not everyone wants to bother with that. Maybe you don’t currently have the funds, or you don’t eat ice cream often enough to justify owning it. That last reason eludes my realm of empathy, but I will accept your terrible dessert preferences 😉

For this recipe, you’ll need an old-fashioned ice cream maker. If you don’t have that…. maybe stick to banana nice cream OR  buying pints from the store. 

Strawberry Protein Sorbet is: Vegan. Gluten Free. Sugar-Free. Nut Free. Oil Free.

If you said “oH, aNd TaStE fReE!” then laughed at such an original and all-American joke, you are now legally obligated to make this Sorbet and prove yourself wrong. Fruit has flavor. I guess technically this is strawberry lemonade sorbet! Just before Fall officially starts in my mind;)

Strawberry Protein Sorbet Recipe

Yield: 1.5 quarts (a scant 6 cups)

• 4 cups of frozen strawberries
• 1/2 tsp lemon extract
• 2 scoops vegan vanilla protein powder (40g)
• 1/4 cups granulated sweetener, such as Monk Fruit or Swerve
• 2 tbsp plant milk, syrup, or carbonated water
• Optional: 1 tbsp chia seeds

1. MAKE SURE THE ICE CREAM CHURNING BOWL HAS BEEN IN THE FREEZER FOR AT LEAST 16 HOURS!!!
2. Thaw the frozen strawberries for 30 minutes, or microwave for 30 seconds.
3. Pop into the blender with everything else. Then, um, blend.
4. Bust out your ice cream machine. Plug in the base, run around your kitchen trying to find the lid and paddle.
5. Pour the strawberry mixture into the cold, steel-lined bowl. Immediately flip the switch and churn for 15-20 minutes.
6. Prod the budding Sorbet along if it starts to form a snowbank on top.

Notes (READ ME) :

*Alternatively, follow your ice cream machine’s instructions. I have reliable 50$ a Cuisinart.

*I like soy protein isolate, but any other plant-based protein powder should work. Personally, I would avoid pea as it is the closest thing to chalk that humans have created. Orgain and Plant Fusion brands work for sure.

*Whey-based protein powder will not work. Don’t ask me how I know.

*Best served same day. Unless you really like snow cones.

Best Dishes,

The Hippie Happy Foodist™