Above: A pint or two of Coconut Almond Sorbet at the right consistency.
Sorbet is a delicious vegan treat with lower fat than traditional ice cream. Below you will find a no-cook recipe to make 1 gallon of Toasted Almond Sorbet. Depending on your serving sizes, you can serve anywhere between 128 1 oz. servings and 32 4 oz. servings.
Ingredients:
- 2 – 32 oz. cartons unsweetened coconut milk
- 2 quarts water
- 4 cups sugar (1 32 oz. bag)
- 5 Tbsp vanilla
- 9 – 8 oz. bags of toasted almonds (can also substitute 72 oz shredded unsweetened coconut)
The combined cost is roughly $40. If you sell 4 oz. servings at $4 each you could profit $88! If you use a cheaper nut than toasted almond, then you can cut your costs in half and increase profit to $100!
Additional Things You’ll Need:
A large spoon for mixing, serving bowls, ice, salt, and an ice cream scoop.
How To Make Sorbet:
Stir all ingredients together and pour into your pre-frosted canister (or pour into the canister and stir if you’re at an event). Secure the canister into the oak tub, and surround with ice and salt. Attach the slip-proof belt and begin to pedal your Ice Cream Bike for roughly 20 minutes until solidified. Serve immediately.
Click here to see more Pedal Power recipes
If you have a recipe you’d like to share with the bike blending community, please send it to customerservice@rockthebike.