Apple Sorbet Recipe

This easy apple sorbet is made with frozen fresh apples, honey, and Greek yogurt for a creamy, refreshing fall dessert. No ice cream maker, cooking, or churning required! Blend the ingredients in a food processor and serve immediately, or turn it into a frozen caramel apple sundae with caramel sauce, chopped nuts, and candy bar pieces.

If you’re looking for an easy apple sorbet recipe without an ice cream maker, this is one to try. Simply freeze fresh apples, then blend them in a food processor with honey and Greek yogurt until smooth and creamy. There’s no syrup to make, no churning required, and you can serve it right away.

This no-churn apple sorbet is a fun way to enjoy fresh apples during the fall. The Greek yogurt gives it a creamier texture than traditional dairy-free sorbet, making it perfect for a frozen caramel apple sundae. Top it with caramel sauce, chopped nuts, and your favorite candy bar pieces, or enjoy a scoop on its own for a simple, refreshing dessert.

Why This Recipe Works

• No ice cream maker and no churning. You only need a freezer and a food processor.
• The frozen apples create the thick, scoopable texture on their own, so you do not need ice or a cooked sugar syrup.
• Tossing the apple cubes in fresh lemon juice helps keep them from browning while they freeze.
• Mixing tart green apples with sweet Honeycrisp apples gives you a balanced flavor, and a little honey and Greek yogurt make it smooth.

Ingredients

The Sorbet

• Green apples
• Honeycrisp apples (the smaller ones work well)
• Honey
• Plain Greek yogurt

To Keep the Apples from Browning

• Fresh lemon juice (from 1 whole lemon)

Frozen Caramel Apple Sundae Toppings

• Caramel sauce
• Finely chopped nuts
• Chopped Snickers
• Chopped Reese’s pieces

Substitutions and Notes

• Apples: Any mix of tart and sweet apples works. Keep about half tart and half sweet for the best balance.
• Honey: Maple syrup is a simple swap. Taste the sorbet before you add more, since sweetness depends on your apples.
• Greek yogurt: Use a plain, thick yogurt. For a dairy-free version, try a thick plain coconut or almond yogurt, or leave the yogurt out for a more icy texture.
• Toppings: Use any candy or nuts you like. Pecans, peanuts, or toffee bits all fit the caramel apple theme.

How to Make No-Churn Apple Sorbet

Step 1: Prep the Apples

Peel the apples and chop them into cubes. Juice 1 lemon into a large bowl, add the apple cubes, and toss until every piece is coated. The lemon juice helps limit browning.

Step 2: Freeze the Apple Cubes

Line a baking sheet with parchment paper. Spread the apple cubes out in a single layer so they freeze as separate pieces and do not clump. Freeze for 4 to 5 hours, until the cubes are solid.

Step 3: Let the Apples Sit

Take the baking sheet out of the freezer and let the apples sit for 5 minutes. This takes the hard edge off so they blend more easily.

Step 4: Blend

Add the frozen apples to a food processor and start blending. Add the honey and Greek yogurt. Blend until the sorbet is smooth, stopping to scrape down the sides if you need to.

Step 5: Serve Right Away

Scoop the sorbet into bowls or glasses and serve right away. For the sundae, drizzle with caramel sauce, then top with finely chopped nuts, chopped Snickers, and chopped Reese’s pieces.

10 Ways to Serve and Enjoy Apple Sorbet

This sorbet is great on its own, but it also works in many other desserts and snacks.

1. Frozen caramel apple sundae. This is how I served it. Use caramel sauce, finely chopped nuts, and chopped candy bars for a cold take on a caramel apple.
2. Apple pie topper. Put a scoop next to a warm slice of apple pie instead of vanilla ice cream.
3. Apple crisp or cobbler topper. The cold sorbet melts into warm apple crisp.
4. Sorbet float. Add a scoop to a glass of sparkling apple cider or sparkling water.
5. Granola parfait. Layer sorbet with granola and a spoonful of yogurt in a glass.
6. Cookie sandwiches. Scoop sorbet between two oatmeal or snickerdoodle cookies and freeze for a short time.
7. Cinnamon crunch bowl. Sprinkle with cinnamon and crushed graham crackers.
8. Fall dessert bar. Set out the sorbet with caramel, nuts, candy, and cinnamon so guests can build their own sundaes.
9. Thanksgiving side dessert. Serve small scoops next to pumpkin pie or pecan pie.
10. Apple cup. Scoop the sorbet into a hollowed-out apple half for a fun way to serve it.

Tips and Variations

• Use a mix of apples. The tart green apples and sweeter Honeycrisp apples balance each other. Try your own mix, but keep some tart apples in it.
• Spread the cubes out. A single layer on the parchment keeps the cubes from freezing into one block, which makes blending much easier.
• Add honey a little at a time. Start with 1 tablespoon, taste, then add more if you want it sweeter. The recipe uses 1 to 2 tablespoons.
• Adjust the yogurt. Use 1/4 cup for a lighter sorbet and up to 1/3 cup for a creamier one.
• Serve right away. This sorbet is soft and scoopable straight from the food processor. The texture is best fresh.
• Make the apple cubes ahead. Freeze the cubes first, then blend when you are ready to serve.
• Add flavor. A pinch of cinnamon or a small splash of vanilla works with the apples. Add it with the honey.

What to Pair With

• Warm apple pie or apple crisp for a double apple dessert. It also pairs wonderfully with these apple cheesecake bars.
• Pumpkin pie, pecan pie, or sweet potato pie bars on a holiday dessert table
• Oatmeal or snickerdoodle cookies
• Hot apple cider or use it in the base of these frozen apple cider mimosas.
• A dessert after smoked turkey, Oven baked BBQ ribs, or apple cider pulled pork, when you want something cold and light after a heavy meal

Frequently Asked Questions

More Recipes To Try

Frozen Grape Sorbet

Frozen Peach Bellini