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
Units
Scale
- 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