Okay, so this isn’t technically ice cream, but sorbet is a close enough relative that I think it still deserves some attention during ice cream month.  It’s nice to have an option for anyone restricting dairy in their diet for any reason.  I love layering sorbet into terrines because it looks kind of fancy schmancy but in reality, it’s as easy as can be.  Spread a layer, freeze it.  Repeat, and repeat again.

It’s also an ideal option if, like me, you deliberate over flavor choices as though it were a life or death matter.  This way, you get to try three for the price of one.  The sweet-tart flavor of the raspberry and the smooth mango blend nicely with the creamy, rich coconut sorbet for a light, fresh summer dessert with a tropical flair.