Avocado Sorbet with Carrot Coconut & Pistachio Brittle

Posted On: October 18, 2013

Delicious frozen treats don’t necessarily need to be made with dairy. Some folks avoid dairy for health reasons, others due to intolerance or sensitivities. Whatever your reasoning, it’s no reason not to enjoy an ice cream substitute once in a while! The versatile texture and creamy nature of the avocado truly comes to life in Chef David’s avocado sorbet. Paired with a sweet pistachio brittle and topped with a carrot coconut cream, you can’t go wrong with this delectable dessert.

Avocado Sorbet


  • 16 oz Avocado puree
  • 6 oz of fresh orange juice
  • juice of 2 licrmes
  • ¼ cup of honey


Combine the ingredients in a blender and process in an ice cream machine.  Transfer the mixture to a freezer. Note:  You can make this sorbet without processing in an ice cream machine by placing the mixture directly into a freezer.  The texture will be slightly less creamy.



Carrot Coconut Cream infused with Lemon Grass


  • 6 medium carrots, juiced
  • 2 oz coconut milk
  • ½ stalk of lemon grass


Combine the ingredients in a saucepan, bring to a boil and simmer until reduced by half.  Refrigerate.

Pistachio Brittle


  • 16 oz of pistachios
  • ¾ cup of honey


Bring honey to 275 F in a sautee pan.  Add the pistachios and raise the temperature to 305 F.  Remove the mixture to a tray lined with a silpat and spread out to cool.  Refrigerate.

To Serve:  Place a scoop of sorbet in a bowl, serve with the carrot coconut cream, and a piece of the pistachio brittle.


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