Pineapple Sherbet

Mar 6 2010 | by ffvhelper | 2 Comments » |
Tags: gluten-free

Print this recipe

Add to Recipe Box

Pineapple Sherbet

Source: Still Cooking in the Benton Sister’s Kitchen VOL. 3

1 cup non-dairy milk (boiling)
3 Tbsp. Emes kosher-jel (vegan)
1 (12 oz.) pineapple concentrate
2 cups non-dairy milk

It is important to dissolve Emes in the boiling milk to activate it. Add the rest of the ingredients and whiz again, then add cold milk and whiz again. Pour into ice cube trays for freezing to make ice cream. After frozen, send cubes through a Champion Juicer or blender. Another option is to freeze in an ice cream maker.

Please follow and like us:

Submitted by:

2 Responses to “Pineapple Sherbet”

1. lyadew Says:

   February 10th, 2012 at 1:56 pm

   my country doesn’t sell the Emes jel, what can i use to replace it?
2. Ellie Says:

   February 2nd, 2011 at 6:20 pm

   You may be interested in knowing that Emes Jel has been proven to have animal proteins in it. Any vegans who have been using it should reconsider doing so.