Strawberry Sorbet

Vegan Strawberry Sorbet

Servings: 4     Calories: 127     Carbs: 24g    Protein: 6g    Fat: 1g



3 medium to large bananas, frozen

1 cup strawberries, frozen

½ cup unsweetened coconut milk (you can also substitute almond milk)

1 scoop Sprouts Vegan Vanilla Protein Powder


  1. Place all ingredients into a blender.
  2. Blend until smooth, about 3-5 minutes. Pause the blender periodically to scrape down the sides with a spoon.
  3. Transfer ice cream to a Tupperware container and store in freezer for about 30 minutes before serving. Stir periodically.

Want help with plant-based cooking techniques, ingredient substitutions or setting up your plant-based pantry?

Buy our ebook Green Zone Plant-Based Cooking Guide for only $14.95!

Print Friendly, PDF & Email

Leave a Comment

You must be logged in to post a comment.