This vegan version of classic lime sherbet gets its rich and creamy texture from full fat coconut milk and avocado. It’s the perfect vegan and gluten free dessert to help cool you down on hot summer days!
I wasn’t as much of a sherbet fan growing up as my grandmother was though I did have a soft spot for the elusive pineapple sherbet that always seemed so hard to find. I have distinct memories of my grandmother’s freezer and in it would almost always be Eggo waffles and sherbet of some sort. I don’t really remember there being much ice cream, but you could almost always count on a technicolor tub of sherbet. I actually pronounced it “sherbert” until a couple of years ago when I realized the word did not have an “r” in it. Go figure.
I had forgotten about sherbet until I read Renee‘s post for Lilac Lemon Grapefruit Sherbet nearly a month ago. If you haven’t checked her blog out yet you totally need to. I pretty much want to live in her kitchen and sample all of the healthy fare that she cooks up. Anywho, back to sherbet. Several years ago I thought about making a watermelon one with coconut milk and lime but for some reason or another I abandoned the idea. Cue Renee’s beautiful post. She combined citrus, floral St. Germain, and fresh lilacs to make a killer and anything but ordinary sherbet.
Since I read that post I had dreams for my own version. I kept it simple, opting for a vegan version of the classic lime sherbet. Full fat coconut milk and avocado give it the necessary fat and creaminess you’d otherwise get from dairy. Agave syrup adds sweetness and a touch of plain vodka helps prevent the mixture from forming ice crystals. I ended up topping each serving with some mint leaves from the garden but that’s totally up to you!
If you don’t have an ice cream maker don’t panic! You can make popsicles. Or, you can put it in a shallow container in the freezer for at least 6-8 hours. It won’t be as creamy but it will have a granita type vibe!
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Vegan Coconut Lime Sherbet
- Total Time: 8-12 hours
- Yield: 8 servings
- Diet: Vegan
Description
This vegan version of classic lime sherbet gets its rich and creamy texture from full fat coconut milk and avocado. It’s the perfect vegan and gluten free dessert to help cool you down on hot summer days!
Ingredients
- 1 can full fat coconut milk
- 1 cup fresh lime juice (this was about 7 limes for me)
- zest of 3 limes
- 3/4 to 1 cup raw agave (depending on how sweet or tart you want it)
- flesh of 1/2 of an avocado
- 1/2 tbsp plain vodka
- fresh mint leaves for serving, optional
Instructions
Combine all of the ingredients in a high speed blender. Blend until smooth. Chill this mixture for 4 to 6 hours. Once it has been thoroughly chilled, process it in your ice cream maker according to the manufacturer’s instructions. Transfer the sherbet (it will be a soft serve consistency) to a container and place it in the freezer to set up for 4 to 6 hours. Once the sherbet has set up, scoop it up and enjoy! If you like, you can top each serving with a few fresh mint leaves.
Makes roughly one quart of sherbet or 8 servings.
Notes
- The alcohol listed here is to deter the formation of ice crystals in the sherbet and make it smoother. If you want to avoid the addition of it, you can sub in 1/2 tsp of xanthan gum.
- If you don’t have an ice cream maker don’t panic! You can make popsicles. Or, you can put it in a shallow container in the freezer for at least 6-8 hours. It won’t be as creamy but it will have a granita type vibe.
- Prep Time: 10 minutes
- Chilling Time: 8-12 hours
- Category: dessert
I have to be honest and say that I was not a fan of the chocolate and mint combo until last year around this time. It used to be at the bottom of the list right along with lemon-flavored things and glazed doughnuts. I never understood why thin mints were so popular when you could eat a damn peanut butter patty (helloooo, chocolate + peanut butter!!). I’m not sure what changed, but last year I could not get enough chocolate + mint all of the sudden. I would finish a dark chocolate peppermint bar and wonder what the heck had become of me. If I had been able to get a vegan peppermint mocha somewhere, I probably would have been on that bandwagon, too.
Since regular peppermint patties are not exactly healthy, vegan, or even made from real ingredients, I wanted to see if I could create my own version and make it taste even better. After the first bite (and then the second, third, etc.), I think I can say with certainty that I succeeded. The key to these is using a good quality vegan dark chocolate and a culinary grade peppermint essential oil instead of peppermint extract. You can of course use an extract, but I feel like the essential oil provides a much better minty flavor and brightness.
