Make the ice cream base first. Combine the coconut milk, coconut cream, and pinch of salt in a saucepan. Whisk together until smooth, then heat over medium. Once it starts to simmer, add the sage, cover the pan, and turn off the heat. Allow the sage to steep in the coconut milk mixture for 1 hour.

After 1 hour, remove the sage. Make sure to squeeze out any liquid from the sage into the coconut mixture. Add the sage infused coconut mixture to a blender along with the honey, vanilla, the flesh from the avocado, and the lemon juice. Blend until very smooth. Chill the ice cream base in the fridge for a minimum of 3-4 hours.

Once the ice cream based has been chilled, add it to your ice cream maker and process it according to the manufacturer’s instructions. I use the ice cream maker attachment for my Kitchen-Aid and it typically takes around 15-20 minutes to churn it into a soft serve consistency. When the ice cream maker is done, scoop the ice cream into a glass or ceramic dish, cover it, and place it in the freezer for an additional 2-4 hours to firm up.

If you’d like to make the sunflower oat crumble to serve with your ice cream, heat the coconut oil in a skillet set over medium heat. Add the oats, sunflower seeds, and salt to the pan. Stir about every minute until the oats and seeds begin to turn golden brown. Add the maple syrup and stir for about another minute or two until the crumble begins to clump together. Remove the crumble from the heat, spoon it onto a plate, and allow it to cool and harden.

Whenever you’re ready to serve the ice cream, allow it to sit out at room temperature for 10-15 minutes to make it easier to scoop. Serve topped with the sunflower oat crumble and berries if you like. Or, serve a scoop on top of any berry or stone fruit dessert such as blackberry pie or blueberry crumble.