Name: Creamy Grapefruit Sorbet, Dairy-free, Paleo
Prep time: 3 h 40 min
Cook time: 5 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 3 cups grapefruit juice, we juiced 5 grapefruits to get this amount; 1/2 cup + 2 Tbs coconut cream,, divided (make sure your coconut cream has no preservatives in it); 3 Tbs honey; 1/2 cup almond milk

This grapefruit sorbet is made with simple ingredients. All you need is grapefruit juice, coconut cream, almond milk and honey to make a satisfying dairy-free citrus sorbet.

We are obsessed with this tangy, coconut creamy, satisfying creamy grapefruit sorbet recipe. This all natural, Paleo, dairy-free sorbet comes together easily, and without an ice-cream maker required.

Check out our matcha popsicles, apple juice popsicles, and strawberry mango sorbet for other lighter frozen treat ideas. This lime ice-cream from Texanerin also looks divine and is just right for citrus lovers.

Why this recipe works

It has a great grapefruit flavor. This is for all the grapefruit or citrus lovers out there.
The grapefruit flavor is not overwhelming or too grapefruit tangy, so we wouldn’t be surprised if everyone enjoys this recipe.
You don’t need an ice-cream maker.

Recipe ingredients

Grapefruit juice– we like to use the grapefruit myself for this recipe. You should use a citrus juicer for this recipe.
Coconut cream– make sure to use good quality, good tasting coconut cream. Savoy coconut cream tastes our favorite to us, with the least amount of coconut taste.
Honey– any good quality honey or maple syrup works here.
Almond milk– make sure to use an almond milk without added sugars or flavors.

See recipe card below for a full list of ingredients and measurements.

Step by step ingredients

Step 1

Step 1: Add the grapefruit juice, coconut cream and honey to a pan and heat it up for about 5 minutes.

Step 2

Step 2: Put the liquid into 2 ice-cube trays and freeze everything for 3.5 hours to overnight.

Step 3: Put the ice-cubes into the blender and added 1/2 cup of almond milk and 2 Tablespoons of coconut cream and mix until smooth. You may need to scrape the sides of your blender a few times in the process.

Grapefruit sorbet in an ice-cream scoop.

Expert tips

It tastes best to juice your own grapefruit in this recipe. Use a citrus juicer for this recipe to make it easier.
If you want the sorbet to be sweeter, you can add more honey. Our best advice is to taste the mixture before putting it into the ice cube molds, and then if you want it sweeter, add more honey at that point.
If the texture is too frozen after blending, try pouring it into a bowl, then pouring it back into the blender and mixing one more time.
If the mixture isn’t hard enough for you after blending, you can put it into the freezer for an hour.
To store: put the leftovers into a tupperware and store in the freezer. It will get very hard overnight, just FYI.

Grapefruit sorbet in an ice-cream scoop and bowl.

If you are less of a fruit sorbet lover and more of a chocolate ice cream lover, check out this Paleo Ice cream recipe from Wicked Spatula.

Prep 3 hours 40 minutesCook 5 minutesTotal 3 hours 45 minutesMakes 4

Ingredients

3 cups grapefruit juice, we juiced 5 grapefruits to get this amount
1/2 cup + 2 Tbs coconut cream,, divided (make sure your coconut cream has no preservatives in it)
3 Tbs honey
1/2 cup almond milk

Method

Mix 3 cups grapefruit juice, 1/2 cup coconut cream, and 3 Tbs of honey in a sauce pan, and heat on the stove over medium-high heat. Cook and stir until the honey is dissolved into the mixture, about 5 mins. Side note: you can put more or less honey in yours. Taste the mixture to see if you would like it to be sweeter, prior to freezing it.
Let the mixture cool a bit, and then pour it into ice cube trays. ( we used 2 ice cube trays).
Freeze for 3- 3 1/2 hours, then put the grapefruit ice-cubes into the blender, with 1/2 cup almond milk and 2 Tbs coconut cream. Blend everything together. You’ll need to scrape down the sides of the blender a few times, and mix until you have desired consistency. If the mixture is too icey and frozen, it helps to pour everything out of the blender into a large bowl and then back into the blender for one final mix. ( If the sorbet is too liquidy, however, put it into a tupperware and into the freezer for a bit).
Scoop, serve, and enjoy!
Store in an airtight container in the freezer.

Notes

It tastes best to juice your own grapefruit in this recipe. Use a citrus juicer for this recipe to make it easier.
If you want the sorbet to be sweeter, you can add more honey. Our best advice is to taste the mixture before putting it into the ice cube molds, and then if you want it sweeter, add more honey at that point.
If the texture is too frozen after blending, try pouring it into a bowl, then pouring it back into the blender and mixing one more time.
If the mixture isn’t hard enough for you after blending, you can put it into the freezer for an hour.
To store: put the leftovers into a tupperware and store in the freezer. It will get very hard overnight, just FYI.