PEACH SORBET RECIPE :
Creamy, Vegan and No Ice Cream Maker Needed
This Peach Sorbet Recipe is proof that you don't need an ice cream maker to enjoy smooth, creamy homemade sorbet. Made with ripe peaches and a handful of everyday ingredients, it delivers fresh fruit flavor without dairy, eggs, or specialty stabilizers.
Instead of relying on expensive equipment, this recipe borrows two simple techniques used by professional ice cream makers. The mixture is rested in the refrigerator before freezing, then blended just before serving to restore a freshly made, silky texture. The result is a naturally vegan peach sorbet that tastes bright, refreshing and luxurious with just a few simple ingredient.
Key steps of the recipe are supported by short videos showing textures and techniques, while the complete recipe video is available just below.
VIDEO RECIPE PEACH SORBET
RECIPE SCORECARD
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* Based on our internal rating system
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9.0
NUTRITIONAL VALUES
* Calculated per portion using standard ingredient databases
145 kcal
36 g
1 g
0 g
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Carbs:
Protein:
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Meal Type:
20 minutes
12 hours
21 hours
8
Prep Time:
Freezing:
Total Time:
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RECIPE PROFILE
INGREDIENTS PEACH SORBET
"Many homemade sorbet recipes fall into one of two categories: they either require an ice cream maker or they freeze into a hard, icy block that's difficult to scoop. We wanted to create a naturally vegan recipe that avoids both problems while keeping the ingredient list simple and accessible.
Instead of relying on commercial stabilizers or special equipment, we adapted two techniques commonly used by professional ice cream makers for the home kitchen. The result, a Gelateria experience "made fresh today" into your own kitchen."
✓ About 6 cups ripe peaches, peeled and pitted (800 g)
✓ 1 cup plus 1 tablespoon water (250 g)
✓ 1 cup white granulated sugar (200 g)
✓ 1 tablespoon cornstarch (8 g)
✓ 1 tablespoon plus 1 teaspoon fresh lemon juice (20 g)
✓ ¼ teaspoon fine sea salt (1 g)
How it Comes Together
"A visual walkthrough of the key moments that turn simple ingredients into Peach Sorbet."
+ HOW TO MAKE IT STEP BY STEP
2. Blend the filling
✓ Add the mango, soy yogurt and coconut milk to a blender
✓ Mix in the lime juice, vanilla, salt and maple syrup (if need it)
✓ Blend until completely smooth and creamy
✓ Taste the mixture and adjust the sweetness if needed
1. Prepare the mango
✓ Peel and dice the ripe mango
✓ Remove any tough fibers if needed
✓ The riper the fruit, the sweeter and creamier your ice cream bars will be
3. Fill the molds
✓ Divide the filling evenly among the ice cream bar molds
✓ Insert the wooden sticks
4. Freeze until firm
✓ Place the molds in the freezer
✓ Freeze for at least 5 hours better overnight
✓ The bars should be completely firm before coating
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The mango
9 sec
+ RECIPE MOMENTS
5. Prepare and coat with chocolate
✓ Break the dark chocolate into small pieces
✓ Add the coconut oil
✓ Melt together over a double boiler, stirring until smooth and glossy
✓ Pour the melted chocolate into a tall glass or jar
✓ Remove the ice cream bars from the molds
✓ Dip each bar until fully coated
✓ Sprinkle with chopped pistachios before the chocolate sets
6. Store the ice cream bars
✓ Let the chocolate shell harden completely
✓ Wrap each ice cream bar individually in ice cream bags or food-safe wrap
✓ Store them in an airtight container
✓ Keep in the freezer until ready to enjoy
8 sec
The ice cream base
10 sec
Fill the molds
7 sec
Freezing
7 sec
Chocolate shell
8 sec
Store in the freezer
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For the creamiest texture, start with a ripe mango that is naturally sweet and soft to the touch. This not only improves the flavor but also helps create a smoother filling. Full-fat coconut milk adds richness and reduces ice crystals, while blending the mixture until completely smooth ensures an even consistency throughout.
When it's time to coat the bars, make sure they are fully frozen and work quickly. The cold surface allows the chocolate to set almost instantly, creating a crisp shell around the creamy center. If you're making them ahead, store the finished bars in an airtight container with parchment paper between layers to keep them fresh and easy to grab.
These mango yogurt ice cream bars are easy to customize with different flavors and toppings. Swap the mango for strawberries, raspberries or mixed berries while keeping the same creamy yogurt base. You can also use chopped almonds, hazelnuts or shredded coconut instead of pistachios for a different crunchy finish.
For a lighter version, enjoy the bars without the chocolate coating and let the fruit flavor shine through. If you prefer a richer dessert, drizzle extra melted dark chocolate over the finished bars or add a pinch of flaky sea salt to the coating for a sweet and salty contrast.
TIPS FOR PERFECT RESULTS
RECIPE VARIATIONS
FAQs ABOUT MANGO ICE CREAM
Can I use a different yogurt?
Yes. Plain soy yogurt works well because of its creamy texture, but plain coconut, almond or dairy yogurt can also be used. For the best flavor, choose an unsweetened variety and adjust the sweetener to taste.
How long do homemade ice cream bars last in the freezer?
Store the ice cream bars in an airtight container with parchment paper between layers for up to 3 weeks. Keeping them well covered helps prevent freezer burn and preserves their creamy texture.
Why didn't my chocolate shell harden?
The ice cream bars need to be completely frozen before dipping. Melt the chocolate with the coconut oil until smooth, then work quickly. The cold bars should help the chocolate set almost immediately into a crisp shell.
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