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Avocado Sorbet

Avocado Sorbet
Who knew fresh avocado, agave, coconut milk, and lime juice could produce such a luscious, lappable avocado sorbet. And it's vegan.
Robin Asbell

Prep 15 mins
Total 15 mins
4 servings
150 kcal


  • Ice cream maker


  • 2/3 to 3/4 cup avocado, cut into chunks (1 medium avocado)
  • 1/2 cup agave syrup
  • 1/2 cup light coconut milk
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 2 teaspoons finely grated lime zest, preferably organic (from 2 to 4 limes)


  • In a blender, purée the avocado until sorta smooth. Scrape down the sides, add the agave syrup, and purée again. With the motor running, add the coconut milk, a little at a time, and process until everything is completely smooth. Add the lime juice and lime zest and process until well mixed and once again smooth. Transfer the mixture to a storage container and refrigerate until chilled through, at least 4 hours and up to overnight.
  • Process the avocado sorbet mixture in an ice cream maker according to the manufacturer’s directions. If you prefer a soft-serve consistency, serve immediately or, if you prefer a firmer texture, transfer to a resealable container and freeze for at least 6 hours or up to overnight prior to scooping.