Imagine you could fool your kids into eating only healthy desserts and they'd love it every time. Enter the Yonanas ice cream maker—a small, inexpensive countertop appliance that works similar to a food processor to turn your frozen fruit into an ice cream-like creation. It's easy to use and has quick cleanup too.
With the right blend of sweet and acidic fruits, you won't need to add any sugar to this sweet treat! Whether you buy frozen fruit at the grocery store or freeze your own at home, it's important that your fruit has been in the freezer for at least 24 hours. This will reduce waste from fruit that can get stuck in the blade cone.
Enjoy our rainbow sherbet-like tropical sorbet creation with mango, strawberries and pineapple, or get more ideas for Yonanas recipes. The sweetness of the mango balances out the acidity of the strawberries and pineapple adds that extra tropical twist. This recipe is also gluten-free, dairy-free and vegan-friendly. There are several brands of ice cream cones available that are safe for those on a gluten-free or vegan diet.
RECIPE: No Sugar Added Tropical Sorbet
Makes 4 ice cream cones
Ingredients
- 1 1/2 cups frozen mango chunks
- 3/4 cup frozen strawberries
- 3/4 cup frozen pineapple tidbits
- Optional: ice cream cones of your choice (substitute gluten-free cones if you follow a gluten-free diet)
Directions
- Measure frozen fruit and add one fruit at a time to the Yonanas chute. Be sure not to overfill.
- Have a bowl below the chute that's ready to collect the ice cream. Turn the machine on and use the plunger to press the frozen fruit down into the blade. Rotate the bowl in a circle to evenly distribute the sorbet as it comes out.
- Repeat adding frozen fruit to the chute and pushing down with the plunger as many times as needed until you run out of fruit.
- Use a spoon to smooth the sorbet and scoop into ice cream cones.
