Easy Vegan Strawberry Sorbet 

By: Aliza Deasy 

Prep time: 4 hours 

Cook time: 20min 

Yield: 6 portions 

Vegan, Dairy-Free, Gluten-Free, Soy-Free, and Refined Sugar-Free.

A quick and easy classic treat that will leave you satisfied and wanting more.  In my recipe, I use a food proccesor instead of an ice cream maker as well as using almond milk instead of water to make a creamy more eligant texture and flavor!


  • 2lbs of strawberries 
  • 3 tablespoons monkfruit sugar 
  • ¼ cup almond milk 


  1. Rinse and dry your strawberries. 
  2. Cut the tops off the strawberries and half them. 
  3. Put the strawberries in a bag or a bowl and freeze until frozen (4 hours) or overnight. 
  4. Once the strawberries are frozen, pour the frozen strawberries into a food processor. (You might have to start with fewer strawberries and add more as you go, depending on the size of the food processor).
  5. Process the strawberries until it’s broken up into super small pieces or it’s smooth. 
  6. Add sugar and milk until desired consistency is reached.  
  7. Enjoy now for a soft-serve texture or place in the freezer for a harder texture. Enjoy! 

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