Pineapple Buttermilk Sherbet Recipes

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PINEAPPLE BUTTERMILK SHERBET



Pineapple Buttermilk Sherbet image

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-1/4 quarts.

Number Of Ingredients 3

1 can (20 ounces) unsweetened crushed pineapple, undrained
2 cups buttermilk
3/4 cup sugar

Steps:

  • In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

Nutrition Facts : Calories 113 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.

PINEAPPLE BUTTERMILK SHERBET



Pineapple Buttermilk Sherbet image

This simple and delightful sherbet requires no special ice cream-making equipment-just a fork. It has a tangy flavor and gives the illusion of rich creaminess. The sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks. Cook time is freezing time.

Provided by Sharon123

Categories     Frozen Desserts

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 3

2 cups fat-free buttermilk or 2 cups regular buttermilk
2 cups undrained canned crushed pineapple (20 ounce can)
2/3 cup sugar

Steps:

  • In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.
  • Cover the bowl with plastic wrap and place it in the freezer.
  • After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy.
  • Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid.
  • Stir it again with a fork and serve.
  • If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.

Nutrition Facts : Calories 84.5, Fat 0.1, Sodium 0.6, Carbohydrate 21.9, Fiber 0.5, Sugar 21.4, Protein 0.3

SIMPLE PINEAPPLE SHERBET



Simple Pineapple Sherbet image

Provided by Claire Robinson

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 6

1/2 fresh pineapple, peeled and diced (about 1 cup)
3/4 cup sugar
2 tablespoons water or pineapple juice
2 tablespoons lemon juice
1 teaspoon lemon zest
1 quart lowfat buttermilk

Steps:

  • In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
  • Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
  • Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!

VANILLA ROASTED PINEAPPLE WITH BUTTERMILK SHERBET



Vanilla Roasted Pineapple with Buttermilk Sherbet image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
1/4 cup light brown sugar
1 vanilla bean, split lengthwise
1 pineapple, peeled and left whole
1/2 cup water
1 cup sugar
2 cups water
2 cups buttermilk
1/2 cup key lime juice, fresh or bottled

Steps:

  • Make the pineapple the day before you plan to serve the dessert.
  • Preheat oven to 375 degrees F.
  • Melt the butter over medium-high heat in a deep heavy ovenproof pot, large enough to hold the pineapple on its side. Add the brown sugar and vanilla bean. Cook, stirring, to melt and caramelize the sugar, 3 to 5 minutes. Lay the pineapple in the pot and let simmer, turning on all sides to brown. Add the water to the pan, cover and put pan into the oven. Baste occasionally, until roasted through to the core, about 1 hour.
  • If needed, add more water a tablespoon at a time. Let the pineapple cool in the pan. Then, lift out the pineapple, wrap, and refrigerate overnight. Reserve the pan juices.
  • Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and lime juice. Refrigerate until cold, then freeze in an ice cream machine.
  • When ready to serve, assemble the dessert: Thinly slice the pineapple (I use a meat slicer). If desired, re-warm the pan juices. Arrange slices overlapping on dessert plates. Place a scoop of sherbet in the center of the pineapple slices and drizzle the pan juices on top. Serve immediately.

PINEAPPLE BUTTERMILK SHERBET



Pineapple Buttermilk Sherbet image

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.

Provided by Allrecipes Member

Time 10m

Yield 10

Number Of Ingredients 3

2 cups 1% buttermilk
1 (20 ounce) can unsweetened crushed pineapple, undrained
¾ cup sugar

Steps:

  • In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze for 1 to 1-1/2 hours or until mixture begins to harden.
  • Stir; freeze 3-4 hours longer or until firm, stirring occasionally. Remove from the freezer 20-25 minutes before serving.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 28.6 g, Cholesterol 3 mg, Fat 0.5 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 57.8 mg, Sugar 27.5 g

PINEAPPLE SHERBET



Pineapple Sherbet image

This was a favorite dessert at Thanksgiving and Christmas when we all gathered at Grandma's house - the holidays weren't complete without her delicious homemade sherbet. I remember those days fondly whenever I make it.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 5

1 quart buttermilk
1 can (20 ounces) crushed pineapple, drained
1-1/3 cups sugar
1/2 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving.

Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 130mg sodium, Carbohydrate 51g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.

FRESH PINEAPPLE SHERBET



Fresh Pineapple Sherbet image

This grown-up sherbet recipe gets tropical sweetness from fresh pineapple and a little boozy kick from rum.

Provided by cristina757

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 3h15m

Yield 4

Number Of Ingredients 4

1 very ripe pineapple - peeled, cored, and cut into chunks
2 tablespoons brown sugar
2 tablespoons rum
¼ cup heavy cream

Steps:

  • Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 51.8 g, Cholesterol 20.4 mg, Fat 5.9 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 11 mg, Sugar 40.2 g

PINEAPPLE SHERBET



Pineapple Sherbet image

Make and share this Pineapple Sherbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 6

1 (20 ounce) can pineapple chunks in syrup, drained
1 tablespoon lime juice
1/2 teaspoon vanilla extract
2 cups whole milk
3/4 cup sugar
1/4 teaspoon salt

Steps:

  • Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
  • Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
  • Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
  • Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
  • Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
  • Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
  • Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 1178, Fat 16.6, SaturatedFat 9.2, Cholesterol 48.8, Sodium 782.7, Carbohydrate 249.8, Fiber 4.6, Sugar 247.8, Protein 17.8

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