Boysenberry Oat Milk Sherbet

Are you looking for a satisfying vegan frozen treat? Look no further. The base of this delicious sherbet is made with oat milk, and it provides a surprisingly smooth texture. The berries are roasted to intensify their flavor and color, and when pureed and added to the oat milk base, it turns the sorbet a stunning color. If you choose to use frozen berries, roast them straight from the freezer, adding an extra 5 to 10 minutes to the cooking time.

Boysenberry Oat Milk Sherbet
Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones
Active Time:
40 mins
Freeze Time:
6 hrs
Total Time:
1 hrs 10 mins
2 pints


For oat milk base

  • 1 cup granulated sugar

  • ½ teaspoon xanthan gum

  • 1 cup water

  • ¼ cup tapioca syrup or light corn syrup

  • 2 cups barista-style oat milk, preferably Oatly "Barista Edition" or Planet Oat Extra-Creamy

For the berry puree

  • 1 pint (3/4 pound) fresh or frozen boysenberries, cleaned and stems picked out (or substitute huckleberries, blueberries, and/or blackberries)

  • 1 tablespoon granulated sugar

  • ½ teaspoon malic acid or citric acid (optional or can be subbed with 1 tablespoon lemon juice)

  • ½ teaspoon vanilla extract

  • ¼ teaspoon kosher salt


Make the oatmilk base

  1. Stir together the sugar and xanthan gum in a small bowl. Combine the water and corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (don't fret over a few lumps). Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, 3 to 5 minutes. Take the pan off the heat and let cool slightly. Add the oat milk and stir until combined.

  2. Transfer to a container and store loosely covered in the fridge until cold, at least 4 hours or up to 2 weeks. Store in an airtight container in the freezer for up to 1 year.

Make the berry puree

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, mix the berries and sugar to coat, then spread out onto the baking sheet. Roast the berries until the juices, stirring every 5 minutes, until the berries begin to shrivel and the juices begin to caramelize a bit on the sides of the pan, 15 to 20 minutes. Let the berries cool to room temperature.

  2. Transfer the berries to a blender (or use a bowl and an immersion blender), add the malic acid, vanilla, and salt and blend until as smooth as possible. You're trying to blend all of the chunks out. The berry puree should measure about 1 cup. If desired, strain through a fine-mesh strainer to remove the seeds. Cover and refrigerate until cold, 2 or 3 hours.

  3. Pour 3 cups of the oat milk base into the berry puree. Pour into the ice cream machine and turn it on. Churn just until the mixture has the texture of pourable frozen smoothie, 25 to 35 minutes depending on the machine.

  4. Transfer the sherbet, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the sherbet so it adheres, then cover with a lid. It's ok if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It keeps for up to 6 months.

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