Some time ago I bought an ice-cream machine with the intention of making my own ice cream. I am a complete fiend for ice-cream. It’s probably my biggest weakness and I wanted to experiment with healthier, less processed ingredients but of course I just left it in the box.
Anyway… a couple of weeks ago Mr O and I went for Sunday lunch at one of our favourite local pubs and I had their peanut butter pie with raspberry sorbet for dessert, remembered that I was going to make sorbet and asked Mr O what flavour would appeal to him. Turns out it was lime so over the weekend I made this dairy, sugar and gluten free sorbet. Avocado might seem like a strange choice for a dessert but the texture is amazing and you can’t taste the avocado at all. It just tastes of honey and lime.
Avocado and lime sorbet
Adapted from Leite’s Culinaria
2 large ripe avocados
3/4 cup honey (or agave syrup)
1 cup coconut milk
Juice of 2 limes
Zest of 2 limes
If your ice-cream maker is one of those where you need to put the bowl in the freezer do that now.
Peel, deseed and roughly chop the avocado. Place in your food processor and process until mostly smooth. Add the honey and process again. Add the coconut milk in a steady stream while the food processor is running and process to combine. Add the lime juice and rind and process to combine.
Cover the mixture and refrigerate overnight.
Pour the chilled mixture into your ice-cream maker and churn according to the instructions. Mine took about 30 minutes to reach a soft serve texture. You can eat it immediately or freeze to firm up if you prefer a stiffer texture.
Makes about 500ml