Coconut Avocado Sorbet
Creamy avocado, sweet coconut cream, crystallized ginger, fresh lime juice, and Himalayan pink sea salt in a creamy sorbet... Perfect scooped or in an ice pop!
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Equipment
- compressor ice cream freezer not required but very cool!
- ice cream maker another helpful but not required item!
- loaf pan this will get the job done!
Ingredients
- 2 large avocados - peeled and seeded
- 1 can cream of coconut - not coconut cream!
- ½ teaspoon fine sea salt
- ½ teaspoon finely minced fresh ginger - or ginger paste
- juice of 1 lime
- ¼ cup crystallized ginger - chopped or sliced
Garnishes
- toasted shaved coconut - optional
- more crystallized ginger - optional
Instructions
- Add avocados, cream of coconut, sea salt, minced ginger, and lime juice to the bowl of your blender or processor. Blend until very smooth.
- For sorbet, scoop into a pan or bowl of your ice cream freezer.
- Freeze until semi-frozen. Stir in the crystallized ginger if using a loaf pan, or add to the ice cream freezer while the mixture is still soft.
- Scoop into dishes. Garnish with toasted coconut and/or additional crystallized ginger as desired.
Notes
IMPORTANT NOTE: Make sure you start with well-chilled sorbet mixture if using an ice cream freezer with a freezer bowl. Add the chopped crystallized ginger after the mixture is partially frozen.
Makes about 6 generous scoops.
Nutrition
Calories: 381kcal | Carbohydrates: 54g | Protein: 1g | Fat: 17g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com