Avocado-Mint Sherbet

Avocados make a great base for this creamy frozen dessert, which doesn’t require dairy or eggs. If you like the combination of mint and chocolate, add 1/4 cup raw cacao nibs to the mix before freezing.


Makes four servings

Preparation time: 10 minutes (plus 12 hours of freezing time)

  • 2 ripe avocados
  • 1  14-oz. can coconut milk
  • ½ cup honey
  • 1 cup fresh mint leaves, packed (stems removed)
  • Pinch of sea salt

Blend all the ingredients together in a blender until smooth. Pour the mixture into a glass container and place in the freezer. Stir every two hours until it is uniformly frozen. Cover and store in the freezer. The mint flavor develops as it freezes. This sherbet will keep well for at least two weeks.

Food photography by Terry Brennan; Food styling by Betsy Nelson

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