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!

Leave a Comment