Avocado Coffee Sherbet

This Avocado Coffee Sherbet is smooth and creamy, perfect for cooling off on hot summer days!

I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.

This will excite your taste buds and trick your brain. A beautifully  green, creamy, ice-cream like substance that tastes like coffee…and avocado. A perfect summer treat, without all the guilt.

Don’t let the idea of having avocado in your dessert frighten you. The avocado is so versatile that it can pair well with any of the 5 basic taste sensations: sweet, salty, bitter, sour, and umami. And because avocados are high in monounsaturated fatty acids (MUFAs), which are healthy fats, they provide the creamy mouth-feel in this recipe.

If you’re feeling adventurous, this is the recipe for you! What other flavors have you paired with avocados? Chocolate, lavender, raspberries?….I’d love to hear about your avocado adventures!

[bctt tweet=”A cool & creamy treat to get you through #summer: Avocado Coffee Sherbet” username=”KarmanRD”]

How To Make Avocado Coffee Sherbet

The first in this recipe is to make a simple syrup, which the coffee is then added to. Once the coffee syrup has cooled, it’s added to a blender with the fresh avocado and lime juice to be blended.

After blending the avocado, lime juice and coffee syrup together, the mixture is poured into a bowl to be mixed with coconut milk.

Cool the mixture for 2 hours in the refrigerator before pouring into an ice cream maker. Once the ice cream is set, it’s ready to enjoy!

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Avocado Coffee Sherbet

Author Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

• 2/3 cup water
• 2/3 cup granulated sugar
• 1/4 cup coffee concentrate
• 2 large ripe avocados, diced
• 1 Tbsp. fresh lime juice
• 1 cup light coconut milk

Instructions

• 1. In a small saucepan, make a simple syrup by combining water and sugar in pan. Cook over medium heat until sugar is dissolved.
• 2. Remove from heat and add coffee concentrate. Allow coffee syrup to cool for 30 minutes at room temperature.
• 3. In a blender or food processor, add diced avocado, lime juice, and coffee syrup. Blend until smooth.
• 4. Pour avocado mixture into a bowl and then mix in coconut milk until combined. Refrigerate for 2 hours.
• 5. In an ice cream maker, process cooled avocado mixture according to manufacturer's instructions.
• 6. Pour mixture into a loaf pan, cover with plastic wrap, and allow to freeze for at least 2 hours.

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