Coconut Water Sherbet + Permission to Eat Ice Cream for Breakfast… If The Mood Strikes

Coconut-Water-SherbetHealthy dairy-free sherbet made with coconut water and sweetened with medjool dates. It’s soft, delicious and a perfect way to balance your electrolytes in the summer sun.

I ate dairy for years after I knew it was affecting my health. Giving up ice cream, cheese and buttery biscuits was just too overwhelming.

All it took were some awesome recipes to show me that dairy-free didn’t have to be a death sentence. Before I knew it, I was making creamy salad dressing with cashews, homemade cheese with nutritional yeast and the buttery biscuits with coconut oil.

My dear friend Kelly (from Spunky Coconut) is transforming the way we all look at the dairy-free lifestyle with her newest cookbook, Dairy-free Ice Cream.

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Kelly’s new book, Dairy-Free Ice Cream Cookbook has 75 recipes that are free from refined sugars, harmful oils, soy, preservatives, and other common ingredients found in store-bought dairy-free ice cream. No gluten, grains or sugars.

The dairy-free ice cream recipes in Dairy-Free Ice Cream Cookbook are made with homemade coconut milk, almond milk, cashew milk and hemp milk – your choice.


All 75 recipes are sweetened with medjool dates, coconut sugar or stevia and made creamy with guar gum (vegan) or unflavoured gelatin.

The flavors that caught my eye:: fried banana ice cream, salted caramel chocolate chunk ice cream, matcha ice cream, rooibos ice cream, chai ice cream (similar to the dairy-free chai ice cream recipe I made from Kelly’s last ice cream book), carrot cake ice cream and cookie bowls.

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Each recipe is paired with a beautiful photo making it really challenging to decide which recipe to make first. I’m in LOVE with this cookbook. The recipes are fun, simple, tasty and so, very healthy. Most don’t use sugar – just fruits and healthy fats. That’s breakfast, if you ask me.

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Knowing how much all of you love your coconut water, I couldn’t resist but make this the first recipe I tried from Dairy-free Ice Cream Cookbook. It’s sherbet… made with coconut water!

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5.0 from 1 reviews
Coconut Water Sherbet
Recipe type: Vegan (option), Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
Healthy dairy-free sherbet made with coconut water and sweetened with medjool dates. It’s soft, delicious and a perfect way to balance your electrolytes in the summer sun.
  1. Add coconut water, coconut milk, medjool dates and lime juice into the jug of your high-powered blender. Right before blending, add gelatin to a separate bowl and mix with ¼ cup water.
  2. Add the gelatin mixture to the blender and blend everything on high for 30-45 seconds, or until smooth.
  3. Transfer mixture to a glass container and freeze for an hour or refrigerate overnight. This step is imperative. The mixture needs to be cold before it goes through an ice cream maker.
  4. Transfer cold mixture to your ice cream maker and churn as per manufacturers directions.
  5. Eat immediately, or freeze for later. When ready to consume, let it sit out on the counter for a couple of minutes.
Coconut Water: You can use fresh or packaged coconut water for this recipe, whatever is best for you.

Medjool Dates: If you’re sensitive to sugar, 10-15 drops of stevia may work well here. Coconut water is naturally pretty sweet, so you may find that you don’t have to add anything at all.

View Nutrition Information (once on page, scroll down)

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I’d love to hear from you:

Do you think you may be dairy-free but have avoided it (like I did) out of fear?

What was the hardest experience you faced when you went dairy-free? Has it gotten better over time?

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  1. I feel like this recipe would be the PERFECT dessert after a hot and sweaty yoga class (like I have tonight). I wish I had some coconut water at home so I could make some :( Guess it will have to wait for another night!

  2. This looks so good. Is it possible to make it without an ice cream maker?

  3. wow! I had NO idea coconut water could be turned into ice cream! I struggle with dairy and only eat yogurt. I love love love cheese ( and eat it in mass quantities!) but unfortunately it doesn’t love me. Ice cream is hard too, although I usually end up eating it anyways ;) I’ve also been on the hunt for a some healthier desert options, so this was a great find! Thank you!

  4. I have been dairy free for almost two years now because of chronic migraine. Not having milk was not such a big deal but no cheese? I LOVE cheese! Finding a cheese replacement has been more difficult than a milk replacement. I love the almond, coconut, cashew, and other nut and seed milks that I have tried. The cheese substitutions that I have tried have left me unsatisfied. The best cheese replacer that we have tried was Daiya cheddar. It has a flavor that resembles dairy cheddar but we use it very sparingly because it does only resemble the flavor and I don’t think it is all that good for the body.
    I love the idea of making dairy free ice cream myself, at home. I normally purchase dairy free ice cream from a speciality store as it is the closest in flavor to the dairy ice cream that I am accustomed to. My family usually eats sorbets though because we feel they are somewhat healthier than ice cream that we can buy at the store.
    I already own your popsicle book, although I have only made one of the recipes so far, we enjoyed it!

  5. Thank you for sharing this amazing recipe! I’m excited to try it. Thank you for also sharing a less sugar alternative for those like myself who are considered prediabetic. :)

  6. This looks so refreshing! If you were in the mood to eat this for breakfast I would completely understand. :)

  7. You continue to be so inspiring and creative with all your amazing ideas – thanks for sharing this recipe with us! I can eat cheese maybe once or twice a week max. Still,I use regular milk in my coffee (just a bit) and I eat regular organic plain yogurt for breaky everyday. My body seems to love it. Thank goodness, cause its one of the few things I CAN eat. I can’t do wheat, sugar (in any form), corn, caffeine in any form, chocolate. I notice the above recipe has dates in it. For those of us sensitive to sugar, dates are a big no no, or at least they are for me. WAY too much sugar in a date for my body to handle. I really love your recipes that are sweetened with bananas, or non dried fruits, and stevia, cause that’s about all I can tolerate.

  8. Leanne does that Asian Family coconut milk contain guar gum? If not, where do you get it in Calgary?
    thanks :)