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Avocado Sorbet is a totally revolutionary dessert treat! It’s just like ice cream but it fits most food restrictions (though you’d never know!!) because it’s dairy-free, nut-free, coconut-free and sweetened with honey. You’ll LOVE the flavor variations, too: Peppermint, Mint Chocolate Chip, Dark Chocolate, Lime, Fresh Herb, Ice Cream and Berry. Oh my swoon! Plus the original flavor: Avocado-Vanilla! These creamy delights are good enough to serve to friends … yet you COULD eat them for breakfast on a sunny morning! Wink, wink. Or we LOVE them on a hot afternoon!
I used to be a snob about sorbet. Who would want something icy and sugary when you can have cream and honey? And yet, life has its seasons, right? I am in my avocado season now.
As you may know, with my cookbook just published, my passionate goal is to put my Hashimoto’s into remission. Every project has a bit of stress, even when you try to avoid it completely; and so the cookbook had a bit too. I was very careful, for the sake of my health, to limit it; but a bit crept in toward the end.
One day I was in bed and unable to get out. I did some computer work from the cushy prison; and I told myself then that when the cookbook was complete and the stress was behind me not only would I rest, I would set out in complete earnest to put this final autoimmune disease into the past.
While I already had a lot in my diet and the right supplements in my favor, I am nothing if not thorough. I will do everything it takes, within my power. Many people who have Hashimoto’s have found success by eliminating nightshades, nuts and dairy, among other things. I do not mind eliminating foods too much, not for the greater cause of getting well, especially if I can make myself alternatives so I don’t feel deprived.
I have, therefore, eliminated nightshades, nuts, seeds and dairy from my diet, all within the last few weeks.
I have also noticed some (a lot) of brain fog from eating nuts, lately. The healing process is complex, like peeling back the layers of an onion. I have one friend, who while healing from candida overgrowth, had the sudden onset of one of her eyes tearing incessantly. She was under the care of a practitioner and was told it was part of her body’s healing process. After a few months the eye stopped tearing and her pathogen overgrowth was eventually (and much faster than my own) conquered.
And so it is with me. I am listening to my body. No nuts for a while.
I think it’s important that we don’t let ourselves be discouraged, like these limitations are a life or death sentence that will always exist. If we are strict today, now, we will likely run freely on the hilltops of wellness later. And in the meantime~ alternatives.
I love this recipe and all of its variations- even though it’s a sorbet! It offers the freedom to enjoy “ice cream”; and it’s a delicious alternative to all other creamy options. Amen for avocados!!!
The variations are indeed exciting. You can substitute some of the water (exact amount below) with cream, yogurt or coconut milk if you want to make avocado ice cream! You can use fresh herbs if you love gourmet, summery flavors. You can use cocoa to make the sorbet, or ice cream, addictively good. Berries make it pretty, bright and fruity. Peppermint extract is great on hot days; and adding unsweetened chocolate to the peppermint is a crazy, healthy way not to tack on sugar while tasting the classic goodness of Mint Chocolate Chip. And lime, it’s a natural flavor companion that is so so good with avocado.
None of them taste like sugary sorbet. They all taste of honey, vanilla, a bit of avocado, and creamy, refreshing goodness.
I don’t mind (ha, ha- I love) making ice cream for breakfast. It’s the time of day best suited for eating a bit of honey, for my body. I love making waffles or pancakes and topping them with this. (You know, we own a gut-healing cafe where I can even go in and do this with soft-serve?! So I’ve been a bit spoiled over the years, Paleo waffles and ice cream ready to go at all times, high in protein and low in sugar.) I have learned to really prefer the healthy versions of ice cream and waffles. My waffles are only sweetened with stevia. And ice creams like this aren’t too sweet. So the whole smorgasbord is actually energy-giving with no slump. I get a couple of eggs out of the deal and a treat to boot.
Therefore, I encourage you, too, to eat Avocado Sorbet for breakfast! It is also excellent in the afternoon heat! When the weather is up into the high 90s, I wait to make this until about 4pm; and we all feel so much better for it!
Cool off with the good nutrition of avocados and raw honey!
- 1 very large avocado, or two small
- 4 cups filtered water
- 1/2 cup raw honey
- 4 tsp. real vanilla extract (1 T. + 1 tsp.)
- 1/8 tsp. stevia, or to taste or add 1/8-1/4 cup additional honey, to taste
Place all ingredients in blender, in the order they are listed. Puree until honey is fully dissolved, 30-50 seconds.
Pour into ice cream maker, according to manufacturer's instructions.
Serve immediately or freeze for later, pulling it out 15 minutes early for easy scooping.
- Peppermint- Substitute vanilla extract with 3/4 tsp. peppermint extract. (Quantity may vary if you use a different brand.)
- Mint Chocolate Chip- Substitute vanilla extract with 3/4 tsp. peppermint extract. Chop unsweetened dark chocolate, 3/4 cup, and add into freezing ice cream during the last 2-3 minutes of churning.
- Chocolate- Heat 1 cup of the filtered water. Add 1/2 cup cocoa and a pinch of sea salt, whisking it into the hot water.
- Other flavors we love include the following:
- Lime- Substitute 1/3 cup of the water with lime juice.
- Fresh Herb- Puree in fresh herbs like basil, mint or tarragon, with the above lime juice.
- Ice Cream (dairy-free option) or Frozen Yogurt- Replace 1/2 of the water with coconut milk, sprouted nut milk, yogurt or cream. If you use the cream option do not puree it for the full 30-50 seconds. Add it in toward the end of pureeing, so it doesn't turn into butter.
- Berry- Replace one cup of the water with one cup berry puree or a heaping cup of whole or chopped berries.
- Sprinkle 1 tsp. gelatin over one cup of the water used, in a small saucepan. Dissolve completely by heating the water, stirring. Add this back into the recipe, in the blender.