Oh hey Summer your finally here!! Well to be honest, I thought your very first day started on Memorial Day, but everyone believes your first day officially starts at the end of June, so we will go with that! We’ll let me start by saying gosh your kicking my but! Are you really going to make temperatures in Phoenix sky rocket to 110 this week?!!! If you do I’m going to feel like a cooked chicken with extra sauce! Oh! I should be used to it by now you say! It’s your time to shine and you’re going to let me roast until the fall sings! Well I guess that I have no choice but to suffer!
Yes all you savvy naturalistas summer is here, and it’s time to pull out the crock pot, grill, and that ice cream maker. Frozen treats are the best way to keep the body cool while the heat keeps coming! If you’re into creamy desserts, but can’t have any because your lactose intolerant; well you’re in luck (I know your pain)! I made a creamy orange sherbert that is low in calories, all natural and dairy free. This dairy free frozen treat well hit the spot without the guilt!
Orange Sherbert Recipe:
2 cups almond milk
12 oz. orange juice concentrate
1 ½ tsp. vanilla extract
¼ tsp. orange extract
¼ cup sugar substitute (I used Splenda)
¼ cup sugar
Recipe Directions: In a large blender place all the ingredients and blend on high until combine. Pour mixture into an air tight container and let chill in the fridge for 5 hours. Overnight is the best! Transfer the mixture into ice cream maker and freeze according to manufacturer’s directions, or until it reaches a soft-serve consistency. Transfer ice cream to a one- or two-quart lidded plastic container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.