Homemade Vegan Sorbet – Mango Banana & Watermelon Strawberry Lime Sorbets

For a while now I’ve been thinking about experimenting with making sorbets in my ice cream maker, but I never got around to it until now. It turns out it’s super easy! It’s also much healthier than ice cream, since it’s almost entirely made of fruit. This is a great treat for hot summer days. Now the fun begins experimenting with flavor combinations. The possibilities seem endless! I started simply with a Mango Banana Sorbet. My second attempt included Watermelon, Strawberries, Banana, and Lime. Both turned out really well!

I initially followed directions from the Candle 79 cookbook, which basically gives you some general ratios of ingredients. They include water and a little bit of oil in their sorbets. I eliminated the water right off the bat. I tried the oil in the first batch, but eliminated it in the second batch. I don’t think it’s really necessary to include the oil. You basically want to have about 3 cups of fruit and add about 1/4 of agave. The fruits and agave get blended until smooth and creamy. Then you churn them in your ice cream maker. It’s really that simple.

If you’re going to use just juice, for instance if you’re making a lime, lemon, or grapefruit sorbet, the proportions and directions can change. Sometimes the recipes call for adding water, more sugar or agave, straining the liquid, or boiling part of the mixture first.

I used banana in both recipes because I thought it would help make the sorbet creamier. That may be true, but I’m also finding that the banana flavor overpowers some of the other fruit flavors. In my next batch, I’m going to try making it without banana. If you’re looking for more ideas for flavor combos, check out this Cooking Light Slideshow. I really want to try the Lemonade Iced Tea Sorbet!

Mango Banana Sorbet Ingredients

2 ripe mangos
3 bananas
1/4 cup agave
1 tsp canola or safflower oil (optional)

Mango Banana Sorbet Directions

  • Peel and roughly chop the mangos and bananas.
  • Add the bananas, mango, agave, and oil (optional) to the blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Watermelon Strawberry Lime Sorbet Ingredients

2 generous cups of chopped watermelon
1 generous cup of chopped strawberries
2 bananas
juice of 3 limes
1/4 cup agave

Watermelon Strawberry Lime Sorbet Directions

  • Chop the watermelon, making sure you remove any seeds. Chop the strawberries and banana, and juice the limes.
  • Add the watermelon, strawberries, banana, lime juice, and agave to a blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Vegan Almond Pistachio Ice Cream

Pistachio was always one of my favorite ice cream flavors. For some reason, it’s not one that you can find very often from commercial vegan ice cream makers, so I decided to make some myself.

As you may know, things that are marketed as pistachio flavor are often made using almonds and contain very few actual pistachios. I like this flavor though, so I decided to make the base of the ice cream almond flavor and then add in crushed pistachios. I really like the way this turned out.

I may go back and try making the ice cream base pistachio flavored if I can track down some pistachio extract, or maybe pistachio butter. I think I will have to order these online however, because none of the grocery stores I checked had them.

In the meantime, this is a pretty good replica of the pistachio ice cream that I was missing…and even better, it’s not a strangely dyed artificial green color!


1 cup almond milk (separated)
2 cups soy creamer
2 Tablespoons arrowroot powder
3/4 cup sugar
1 Tablespoon almond extract
1 Tablespoon vanilla extract
3/4 cup chopped or crushed pistachios


  • Depending on the type of ice cream maker you have, you may need to pre-freeze the bowl the night before you make your ice cream. I usually leave mine in the freezer so it’s always ready to go when I want to make ice cream.
  • In a small bowl combine 1/4 cup of the almond milk with the arrowroot powder and whisk until combined. Set this aside.
  • In a saucepan, mix the rest of the almond milk, the soy creamer, and the sugar. Heat over low heat until it boils. Once it reaches boiling, remove it from the heat, and stir in the arrowroot/almond milk mixture, and the vanilla and almond extracts. You will notice the liquid thickens when you add the arrowroot.
  • Refrigerate the mixture for 2-3 hours.
  • Freeze the mixture in your ice cream maker according to directions. Mine takes about half an hour to churn. Then add in the crushed pistachios during the last few minutes of churning. The ice cream will be frozen, but still soft. Place it in the freezer to firm up a little more.