Dairy-Free, No Churn Peach Cobbler Sorbet

This Peach Cobbler Sorbet is a wholesome, feel-good dessert made with real, simple ingredients that your body will love just as much as your taste buds.

Peach Cobbler Sorbet

A Base Recipe for Any Fruit

One of the best things about this recipe is how versatile it is. The base — frozen fruit, sweetened coconut condensed milk, citrus juice, vanilla, and a pinch of Celtic salt — works with any frozen fruit. Try it with:

• 🍓 Strawberry — swap in fresh squeezed lemon juice for brightness

• 🥭 Mango — use pineapple juice instead of orange for a tropical twist

• 🫐 Mixed berry — blueberry, raspberry, and blackberry

• 🍒 Dark cherry & watermelon — our second favorite combo (recipe coming soon!)

  
  

The technique stays the same no matter which fruit you choose. Master this recipe once and you'll have a go-to frozen dessert for every season.

You'll Love This Recipe because...

• No ice cream maker required — just a blender and a freezer

• Dairy-free — made with sweetened coconut condensed milk

• Only 5 ingredients

• No refined sugar — the coconut condensed milk does all the sweetening

• Whole food ingredients — aligned with a holistic, wellness-forward lifestyle

  
  

INGREDIENTS

Sorbet

• 3 cups frozen peaches

• 1/4-1/2 cup sweetened condensed coconut milk (or to taste

• 2 tsp pure vanilla extract

• 3-4 tbsp Dole mango orange juice (canned or fresh squeezed), or filtered water

• 1 pinch of Celtic salt

Buttery Oat Crumble Topping (optional but highly recommended)

• 1 cup old-fashioned rolled oats

• 3 tbsp unsalted butter

• 3 tbsp brown sugar

• 1 tsp pure vanilla extract

• ¼ cup walnuts, roughly chopped

• ½ tsp bourbon (optional)

• 1 pinch of salt

INSTRUCTIONS

Make the Sorbet

Step 1 — Soften the peaches for 10-15 minutes. Add the frozen peaches to a high-powered blender or food processor. This makes blending much easier and gives you a smoother result.

Step 2 — Blend. Add the condensed coconut milk, vanilla extract, mango-orange juice, fresh-squeezed orange juice, and Celtic salt. Blend on high until completely smooth, scraping down the sides as needed.

Step 3 — Taste and adjust. This is the most important step! Taste the mixture and add more condensed milk if you'd like it sweeter, or a touch more juice or vanilla to brighten the flavor. Remember — freezing dulls flavors, so go a little bolder than feels right.

Step 4 — Freeze (first 2 hours). Pour into a loaf pan or freezer-safe container. Smooth the top and press a sheet of parchment paper directly onto the surface, making sure there are no air pockets. Put the lid on and freeze for 2 hours.

Step 5 — Stir once, then finish freezing. At the 2-hour mark, lift the parchment, give the sorbet one good stir, smooth the top, press the parchment back down, replace the lid, and return to the freezer until fully firm — about 2 more hours.

Step 6 — Scoop and serve. Let the sorbet sit at room temperature for 5 minutes before scooping. Serve in bowls and top generously with the buttery oat crumble.

Make the Buttery Oat Crumble Topping

Step 1 — Toast the oats. In a dry pan over medium heat, toast the rolled oats for 2–3 minutes, stirring constantly, until fragrant and just starting to turn golden. Don't walk away — they can burn quickly!

Step 2 — Add butter and mix. Add the butter and let it melt. Then add the brown sugar, walnuts, and salt. Stir everything together until well coated.

Step 3 — Add bourbon and vanilla. Add the bourbon (if using) and vanilla extract. The bourbon will sizzle — stir and let it cook for 30 seconds until the alcohol burns off. Continue stirring until everything is golden, fragrant, and slightly caramelized, about 2–3 more minutes.

Step 4 — Cool and crisp. Spread the crumble onto a parchment-lined tray in a single layer and let cool completely — at least 15 minutes. It will crisp up into satisfying chunky clusters as it cools.

Tips & Notes

On the juice: The combination of mango orange juice and fresh-squeezed orange juice gives this sorbet a bright, tropical citrus backbone that pairs beautifully with peach. Total liquid is 5 tbsp; adjust slightly if your blender needs a little more to get going.

On sweetness: Frozen peaches vary in sweetness depending on the season and brand. Always taste before freezing and adjust the condensed milk accordingly.

On ice crystals: Pressing the parchment directly onto the sorbet surface (not just covering the container) is the key to preventing freezer burn and surface ice crystals. That one stir at the 2-hour mark takes care of any internal crystals.

Make the crumble ahead: The crumble keeps in an airtight container at room temperature for up to 5 days. Make a big batch and keep it on hand for topping yogurt, oatmeal, or ice cream, too!

Serving Suggestions

• Scoop into bowls and pile on the oat crumble

• Add a few fresh peach slices on top if in season

• A light drizzle of caramel sauce takes it over the top

• Serve alongside a slice of actual peach cobbler for the ultimate dessert spread

  
  

This recipe is part of the Global Health Treasures wellness lifestyle series — wholesome, practical recipes and guidance designed to fit real life. Check out our Services!