Coconut Avocado & Raspberry Swirl Sorbet + Honey Coconut Cream Sundaes

It's officially the first day of summer!!


And that can only mean one thing...


ICE CREAM. Lots and lots of it in fact. Obviously, you can go full out with "real" ice cream, but this avocado sorbet totally satisfies my freezing cold ice cream cravings.
These days, ice cream is a necessity of mine. The weather is pretty much always in the 90's here, and something cold/creamy/sweet is just about the only thing I want.


Now onto the avocado part...



This might be totally scary for those who haven't heard of avocado ice cream, but trust me on this one! I'm obsessed with avocados (I basically put them on everything) so I think it was time to join the trend and finally make avocado ice cream.


And I'm so glad I did...


I say "sorbet" because it's not as dense and creamy as traditional ice cream, but don't let that fool you... It's seriously just as good, if not better than regular ice cream.
Obviously, if you aren't an avocado or coconut fan, you might not be as in-love with this recipe as I am, but even my dad who absolutely HATES avocado, actually kinda sorta liked it!


The tricky part is getting the perfect avocados for this. You definitely want to use ripe ones, or else you'll end up with a really intense earthy-avocado flavor which can be a little bit overpowering. But if you use overripe ones, you'll lose that gorgeous green color!


After I made the sorbet, I thought how much more amazing would this be if I made it into a sundae?! Like a healthy sundae???


Yes, please!!


So to start the sundae process, I swirled some raspberry jam in it-- Oh, quick side note: If you haven't tried avocado with berries yet.. you need to ASAP! Just cut an avocado in half, fill it with red berries (I like using strawberries), and drizzle it with honey. Oh my goodness... it's so good! You can also put a little ricotta on it if you're feeling it. My cousin got me into the combo of ricotta & avocado a while back, and now I'm obsessed. (Thank you, Ryan!!)


Okay, back to the sundaes...
After letting the sorbet set, I topped it with some fresh berries, cacao nibs, and honey-scented coconut cream.
The best part of this whole sundae is how the cream crystalizes all over the sorbet and hardens a little bit... I can't even begin to explain how crazy delicious it is.


Alrighty, let's get into these super simple sundaes now...




Coconut Avocado Sorbet Sundaes
Makes 2-4 Sundaes 

For the sorbet:
2 large ripe avocados- pitted; insides scooped out (discard skins)
1- 15 oz. can full fat coconut milk
1/2 cup agave syrup
2 tsp. vanilla extract
1/2 tsp. fine salt
1 frozen banana
3/4 cup almond milk OR light coconut milk
*1 tbs. matcha green tea powder (optional- add if want green tea flavor)
1/4 cup raspberry jam or store-bought

For the coconut cream:
1- 15 oz. can full fat coconut milk- set in fridge overnight 
1-2 tbs. honey  (I used 1)
1/2 tsp. vanilla extract
  • Cacao Nibs
  • Coconut Flakes
  • Fresh Raspberries


Blend all sorbet ingredients, except for the raspberry jam, in a high powered blender until smooth and creamy. Churn in an ice cream maker following it's instructions. Once ready, scoop into a freezer-safe container and swirl in raspberry jam with a spoon until lightly mixed in. Let set in freezer until hardened (30 minutes to an hour). (You can omit the 3/4 cup milk and let set in a freezer in a container if you don't have an ice cream maker, but it won't be as smooth and creamy-- once frozen re-blend with no liquid until creamy, swirl in raspberry jam with a spoon, and keep in freezer until ready to serve.)

While ice cream is setting, whisk the congealed coconut cream risen to the top of the can with the honey and vanilla until creamy. The goal is not a whipped cream, but a looser cream. 

Scoop ice cream into bowls, top with coconut cream, coconut flakes, cacao nibs, and raspberries. 



XOXO
Cecilia A.










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