Inspired by the natural ingredients around us, we leaned into these flavors and realized that nothing compares to the absolutely lush, velvety texture of an avocado. To amp up its rich natural fats, we churn bananas into the sorbet base from our ice cream cookbook for a subtle sweetness to round it all out. Now it’s your churn 🙃 Make sure to tag us in your homemade scoops on social.
Banana Avocado Sorbet (v)
Makes about 1 pint
1/2 of an avocado
1 tablespoon tapioca syrup
1/2 teaspoon salt
1 cup oat milk
1.5 cups sorbet base (recipe follows)
- Add banana, avocado, tapioca syrup, salt, and oat milk to your sorbet base. Use an immersion blender, or regular blender, to blend until fully combined.
- Pour into the ice cream maker and churn just until the mixture has the texture of frozen smoothie, about 25 to 35 minutes.
- Scoop sorbet into containers. Cover with parchment paper, pressing it to the surface of the sorbet so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.)
Makes about 2 cups
1 cup granulated sugar
½ teaspoon xanthan gum
¼ cup light corn syrup
- Stir together the sugar and xanthan gum in a small bowl. Combine 1¼ cups water and the corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (don’t fret over a few lumps). Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Take the pan off the heat and let the mixture cool completely.
- Transfer to an airtight container and store in the fridge until cold, at least 4 hours, or up to 2 weeks, or in the freezer for up to 1 year. (Just be sure to fully thaw it and stir well before using it.)