Lactose Free Apple Cinnamon Sorbet with Vanilla
There is something deeply satisfying about a frozen dessert that tastes this good and requires zero dairy to pull it off. Cooked-down apples, honey, and a touch of Ceylon cinnamon create a naturally sweet, warmly spiced base that blends into a silky-smooth purée before it ever hits the freezer. The vanilla powder folds in off the heat, giving the finished sorbet a floral, aromatic depth that makes it taste far more indulgent than its simple ingredient list suggests. A squeeze of fresh lemon juice brightens everything up and keeps the apple flavor tasting vivid rather than flat. The double-blend technique — freeze solid, then blitz again — is the secret to that creamy, scoopable texture you'd normally associate with a dairy-rich ice cream. Serve it straight from the blender for a soft-serve vibe, or let it firm up for another hour if you want clean, elegant scoops. It's the kind of dessert that genuinely impresses guests while being completely free of anything that could cause digestive grief.
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Learn more →Ingredients
4 servings
- 4 medium apples (about 1 ½ lb), peeled, cored, and roughly chopped
- ½ cup water
- 3 tbsp honey
- ¾ tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- 1 tbsp fresh lemon juice
- 1 pinch fine sea salt
Instructions
- 1
Combine the chopped apples, water, honey, Ceylon cinnamon, and sea salt in a medium saucepan over medium heat. Bring to a gentle simmer, then cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 12–15 minutes.
- 2
Remove the pan from the heat and stir in the vanilla powder and lemon juice. Let the mixture cool for 10 minutes.
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