I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
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.
Thus, last week I shared with you my Avocado Milk and the week before that, No-Tomato Sauce.
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.
Variations
- 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.
Anna @GreenTalk says
This sounds delicious! What a great way to get some good fats and cool off at the same time.
Megan Stevens says
Yes, well said. 🙂
Emily @ Recipes to Nourish says
What a fun sorbet! Such a great idea Megan, I love all of the different flavor combos too!
Megan Stevens says
Thanks, Emily!! So glad!
Carol @studiobotanica says
Delicious recipe! LIME for me.. I don’t have an ice cream maker, sadly.. Sharing with my readers as many peeps do have!!
Megan Stevens says
Thanks, Carol! This would be a great one for the blender too! Do you have a blender? If so, pour 3/4 of the “mix” into ice cube trays, blend them alone once they freeze, then add the final 1/4 liquid mix and blend, using a spatula, until you have an ice cream texture. <3
linda spiker says
Fantastic. I have never had avocado sorbet but I have had avocado shaved ice and loved it.
Megan Stevens says
Oh nice!! Sounds great in hot weather– and a fun treat!
Raia Torn says
This sounds delicious – I need to get myself an avocado tree. :p Too many good recipes I need to try, and they’re so expensive!
Megan Stevens says
Oh! We used to have one, down in San Diego, in the home I grew up in. I’m glad you live in a climate where it’s an option, how lovely, how exciting!!
Tash @ HolisticHealthHerbalist says
I’ve never thought of using avocados as a base for sorbet before! Very interesting! I love avocados so I’ll have to give this a try soon 🙂
Megan Stevens says
I think you’ll LOVE it! 🙂
Vanessa Nixon Klein says
Sounds so delicious and easy! I’m going to try the dark chocolate variation 🙂
Megan Stevens says
Great, Vanessa. You’ll love it! 🙂
Stacy says
The looks delicious and refreshing! I’m so intrigued. I’m going to have to try this!
Megan Stevens says
So glad, Stacy. Yes, so perfect in this heat (at least it is SO hot where I am this summer) to have a nourishing treat. Hope you love it!
Renee Kohley says
I am SO trying this once the avos go on sale here again! Sounds so great! Thank you Megan!
Megan Stevens says
So glad, Renee!! Our kids love it too. I love that you have mapped out the sales. That is great!!! I am grateful for Trader Joe’s and their good price on avocados; and I am SO glad that they are good right now. Bad stringy avocados are a sad season!
linda spiker says
Avocados…the Californian’s favorite food! And yet I have never tried it as a base for sorbet before! Lovely color too:)
Megan Stevens says
I guess CA will start growing fewer avocados. I heard an interesting feature on NPR yesterday, a decision many farmers are making due to the drought. I guess Cali will grow more persimmon and continue with their new crop of grapes… We do love our alligator pears, n’est pas? Thanks, Linda!
Elaina Newton says
This sounds delicious! You’re really making me wish I had an ice cream maker. I’d need another freezer or to clear out all the stuff in have packed away in there.
Megan Stevens says
It’s true, Elaina. It’s one of those gadgets that’s so nice to have! I do love cleaning out my freezer too!!
Wolfy Wolf says
Why is there gelatin as a variation? Is there something we should know?
Megan Stevens says
Great question. I include gelatin in many of my recipes for its gut-healing benefits. Added to ice cream or sorbet, it also affects the texture, making it just slightly more creamy. I like to add it to the chocolate version, since cocoa can be more abrasive to the gut lining. Thanks for asking. 🙂
Wolfy Wolf says
Thank you so much for the response! It was incredibly informative and helpful. I’d also like to complement you, as I have so very often left questions on blogs that got no response and I’ve seen so many others who have left questions that were months or years old, and were never answered. You not only answered, but you answered quickly and thoroughly, so I thank you very much. <3
Megan Stevens says
Thank you for your kind words and encouragement! I so appreciate the community here at EB and am so pleased when I can assist. I’m glad the answer was helpful. <3 🙂
Symin says
First sorbet recipe that I actually really love. And the ice cream variation with coconut cream tastes just like the dairy version as I remember it back in the days when I ate and loved dairy. I would add that agar agar works like gelatin in these recipes for those who want to stay vegan or vegetarian. Thankyou so much for the time and effort you have spent on your recipes as well as sharing them with us! Fantastic site!
Megan Stevens says
Yay!! So glad!! I agree; I’m not usually a sorbet fan! I’m so glad for your success and pleasure, and always pleased when I hear back from someone after they’ve made the recipe. Thanks for your added input as well!! Cheers! 🙂
Bernadette Lacey says
Sounds delish! I have a one pint ice cream maker so I’m wondering how many cups you’re pouring into the ice cream maker. I know it says six servings but how big are they? Thanks!
Megan says
Hi Bernadette, a one pint ice cream maker? 🙂 That sounds tiny! Is it basically half-size? This sorbet recipe is a big one! You can see if you look at the photo on the pin itself that the standard home ice cream maker is FULL when it’s done churning. About 5 cups of puree go into the ice cream maker, so each portion is pretty big with the 6 servings estimated: about 1 cup servings. Thanks for the great question!