New Forest Ice Cream – Sensational Sorbets

A big shout out about New Forest Ice Cream, or more specifically their delicious sorbets. Totally free from dairy, eggs, nuts and sesame these sorbets are a god-send on days out in the South, particularly Hampshire and the New Forest.

We’ve been aware of New forest Ice Cream for a while as they are the most common brand in local ice cream vans, but sadly not many of their ice lollies are suitable. Only the Super 5 multi-coloured lolly is totally safe for us (the push up lollies may contain nuts which is never a good risk to take on a day out at a beauty spot). Then a few years ago we came across mini tubs of raspberry sorbet at a National Trust property. We were in heaven! It was the first time my girls have had the delight of their own mini tub of iced treat; at last they could be just like their friends.

Since then we’ve sought out the New Forest Ice Cream Parlour in Lymington, Hampshire which gives the whole ‘choose your flavour and eat in experience’ as everyone else can enjoy in a parlour, but with sorbet. Sadly their range has got smaller with the passionfruit, mango, blood orange and lemon being discontinued since last year. Sad times 😦

Happily the remaining raspberry and blackcurrant flavours are AMAZING! The parlour goes to great lengths to ensure the scoops are clean and there is no cross contamination. I thoroughly recommend it. In fact we love the sorbet so much we bought a tub to take home 🙂

The manufacturing site has an impressive nut ban with no nuts allowed on the premises (the pistachio flavour is made off site) making both the sorbets totally safe, but also the ice cream if dairy is fine for you.

Strawberry sorbet

IMG_6136 I’ve splashed out and bought myself an ice cream machine – I’ve wanted one for so long, but our previous freezer was too small to fit the bowl in! Expect frozen treats aplenty this summer on the blog. Ice creams are few and far between for us, only a few varieties are dairy-free (the never failing, delicious Swedish Glacé is our family favourite) and out of them a lot rely on nuts,or more prevalent by the day: coconut. I’m not sure I was a coconut to background to all my ice creams – if it’s coconut ice-cream then fine. Sorbets are more successful but often carry a nut warning, and dare I even mention ice cream vans? On any sunny day everyone, everywhere seems to be eating ice creams; the girls’ friends always seem to have them on days out, and there comes our problem. I’d say well over 50% of the time there is nothing suitable we can buy, even the ice lollies have milk in, or contain a ‘may contain’ warning which we can’t really risk on a day out far from home. So we’re left with, at best, a cold drink while everyone else consumes ice creams and other delights. It’s a sad state of affairs for the dairy-free child. So my mission is to recreate delicious ice creams and sorbets which we can at least eat at home, then no-one is missing out all the time. The ice cream is going to take some serious development (no bad thing ;-)) as the results I’ve achieved so far haven’t been quite right, either texture-wise or not setting as desired, but so far I’ve have had one huge success – this stunning strawberry sorbet. I’d say that I actually prefer sorbet to ice cream, its less cloying and probably the dessert I always opt for in a restaurant – and this one is certainly of restaurant quality. Wonderfully smooth in texture and packed full of fresh strawberry flavour. We ate ours with egg-free meringues and chopped strawberries – delicious! If you don’t have an ice cream machine, make the mix and then initially freeze it for a couple of hours until the ice crystals are starting to freeze, pour into a blender and fully blitz the mixture and then re freeze – the texture may not be as smooth, but it will still taste terrific. Strawberry Sorbet (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan) IMG_6138

Makes about 1 lt

  • 4 cups/500g strawberries, washed, hulled and halved
  • 2/3 rds cup water
  • 2/3rds cup sugar (white)
  • 2 tbsps lemon juice

– Dissolve the sugar into the water, bring to the boil and then immediately leave to cool – Blend the strawberries to a fine purée, push through a sieve if you like a super smooth sorbet, or leave in the seeds if you prefer – Pour the sugar syrup and lemon juice into the strawberry purée – Start the ice cream machine and pour in the purée mix(follow the manufacturers instructions)but continue churning in the machine until a smooth sorbet has been made(or follow instruction above for no ice cream machine) – Spoon into a freezable container and keep frozen until ready to use. IMG_6135

Mango and Lime Sorbet

IMG_7625 You might have noticed my constant search for suitable allergen-free puddings. As a family we love Swedish Glace ice cream, but I find sorbet to be far more refreshing. Most store bought sorbets available to us may contain nuts or milk, so it was obviously time to make a version at home. I’d always thought you needed an ice cream maker to turn out a smooth grain-free sorbet, but with the mangoes being so tempting at the moment I thought I’d give it a try with just a hand held blender and a freezer to help. Boy, was it simple! Why haven’t I been making homemade sorbets for years? The basic method is a sugar syrup combined with fruit puree, partially frozen then blended and then re-frozen. It may take a few hours to end up with the perfect result, but the finished sorbet is AMAZING and with so little effort. Maybe I don’t need that long dreamed for ice cream machine after all. This variation combines mangoes with lime, surely a killer combination, and perfect for these first signs of spring.

Mango and Lime Sorbet (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan) IMG_7627 serves 4

  • 2 ripe mangoes, peeled, stoned and pureed
  • juice of 1 lime
  • 150g caster sugar
  • 200ml water

– In a saucepan, dissolve the sugar into the water to make a sugar syrup. – Whisk in the mango puree and lime juice. – Pour into a container, place a lid on top and partially freeze (about 1 hour) – Whizz up the half-frozen mixture with a hand held blender or a food processor. – Place back in the freezer until fully set (at least a couple of hours) – Remove from the freezer a few minutes before serving. IMG_7629