No-Churn Pineapple-Banana Sorbet

Create the perfect tropical sorbet in just ten minutes with only three ingredients. And let your food processor do all the work!
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  • Level: Easy
  • Total: 1 hr 40 min (includes freezing time)
  • Active: 10 min
  • Yield: 4 servings
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1 medium banana, cut into 1/2-inch-thick slices (about 2/3 cup)

12 ounces (about 1 1/2 cups) frozen pineapple chunks

2 tablespoons frozen orange juice concentrate


  1. Line a medium plate with parchment. Place the banana slices on the prepared plate in a single layer, making sure they are not overlapping. Freeze the bananas until hard and completely frozen, 30 to 45 minutes.
  2. Add the frozen bananas, pineapple and orange juice concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.