Cilantro Infused Avocado Lime Sorbet

Summer is almost here and this right here is summer in a bowl! A delicious mixture of all of the festive and delicious flavors of summer, served up nice and cold for the heat wave that’s about to hit.

Today, we’ll be making a cilantro infused avocado lime sorbet. You might see the ingredients and think to yourself, “Well, that looks like sweet guacamole.” You’d be right, in a sense, but completely wrong in another. It’s not just sweet guacamole in a cup – the flavors completely change when the sweetener, reduced coconut milk, and myriads of lime flavors runs throughout. The avocado taste is still there, but definitely almost missed.

Each bite turns into a subtle play between cilantro and lime, some getting more of one than the other – giving each bite its own personality, flavor, and delicious texture. Not only is this simple to make, it’s also filled with your favorite thing: FAT!

Feel free to switch up the recipe to your own liking. I left the cilantro ingredient open to interpretation. I know some people love it, and some people hate it (hey, I kind of sound like how I did when I first tried avocados); so, use the amount you feel you’d be comfortable with. You can always add more if you need to. You can switch up this recipe by adding different fruit extracts – mango, raspberry, blueberry. You can grab a flavor sampler kit over an Amazon that I really like.

Let me know what you think, or what twists you’ve made in the comments below!

Yields 4 Servings of Cilantro Infused Avocado Lime Sorbet

The Preparation

• 2 medium avocado
• 2 medium lime, juiced and zested
• 1/4 cup erythritol
• 1 cup unsweetened carton coconut milk
• 1/4 teaspoon liquid stevia
• 1/2 cup fresh cilantro, chopped, adjust amount to taste

The Execution

1. Slice avocados in half. Use the butt of a knife and drive it into the pits of the avocados. Slowly twist and pull knife until put is removed.

2. Slice avocado half vertically through the flesh, making about 5 slices per half of an avocado. Use a spoon to carefully scoop out the pieces. Rest pieces on foil and squeeze juice of 1/2 lime over the tops.

3. Store avocado in freezer for at least 3 hours. Only start the next step 2 1/2 hours after you put the avocado in the freezer.

4. Using a spice grinder, powder 1/4 cup NOW Erythritol until a confectioner’s sugar type of consistency is achieved.

5. In a pan, bring 1 cup Coconut Milk (from Carton) to a boil.

6. Zest the 2 limes you have while coconut milk is heating up.

7. Once coconut milk is boiling, add lime zest and continue to let the milk reduce in volume.

8. Once you see that the coconut milk is starting to thicken, remove and place into a container. It should have reduced by about 25%.

9. Store the coconut milk mixture in the freezer and let it completely cool.

10. Chop 1/4 – 1/2 cup cilantro, depending on how much cilantro flavor you’d like.

11. Remove avocados from freezer. They should be completely frozen along with the lime juice. The lime juice should have helped them not turn brown.

12. Add avocado, cilantro, and juice from 1 1/2 lime into the food processor. Pulse until a chunky consistency is achieved.

13. Pour coconut milk mixture over the avocados in the food processor. Add 1/4 tsp. Liquid Stevia to this.

14. Pulse mixture together until desired consistency is reached. This takes about 2-3 minutes.

15. Return to freezer to freeze, or serve immediately!

This makes a total of 4 servings of Cilantro-Infused Avocado & Lime Sorbet. Each serving comes out to be 174 calories, 15g fats, 4.3g net carbs, and 2g protein.

Cilantro-Infused Avocado & Lime Sorbet

This makes a total of 4 servings of Cilantro-Infused Avocado & Lime Sorbet. Each serving comes out to be 174 calories, 15g fats, 4.3g net carbs, and 2g protein.

No ratings yet

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings 4 servings

Calories 174 kcal

Ingredients

  

1x2x3x

• 2 medium avocado
• 2 medium lime juiced and zested
• ¼ cup erythritol
• 1 cup unsweetened carton coconut milk
• ¼ teaspoon liquid stevia
• ½ cup fresh cilantro chopped, adjust amount to taste

Instructions

 

• Slice the avocados in half and use a knife to remove the pits (firmly drive the blade of the knife into the pit and carefully twist it out).
  
• Slice the avocado flesh vertically, making about five slices per half. Use a spoon to carefully scoop out the flesh. Place the sliced avocado on a foil-lined baking sheet and squeeze over one-quarter of the lime juice (this will help keep the avocado from turning brown).
  
• Freeze for at least 3 hours. Start the next steps about 2 1/2 hours after putting the avocado in the freezer.
  
• Use a spice grinder to process the erythritol into a fine powder (think confectioner's sugar). Let settle before opening lid.
  
• Bring the coconut milk to a boil in a pan over high heat.
  
• Meanwhile, zest the limes.
  
• Once the coconut milk is boiling, add the lime zest and continue to let the milk reduce.
  
• Once reduced by about 25%, remove and place into a container.
  
• Store the coconut milk mixture in the freezer and let cool completely.
  
• Finely chop the cilantro.
  
• Remove the avocados from the freezer — they should be completely frozen along with the lime juice.
  
• Add the avocado, cilantro, and remaining lime juice to a food processor. Pulse until chunky.
  
• Pour in the coconut milk mixture and add the liquid stevia.
  
• Pulse until desired consistency is reached (about 2–3 minutes).
  
• Serve immediately or return to the freezer for later. Enjoy!

Nutrition

Calories: 174kcalCarbohydrates: 4.3gProtein: 2gFat: 15g

Keyword dairy-free, egg-free, gluten-free, keto, low-carb, make-ahead, nut-free, sugar-free, summer, vegan, vegetarian