Four ingredients, including blueberries and avocado, combine to create this incredibly creamy healthy ice cream! A vegan treat high in antioxidants with options to make it keto.
Blueberry Citrus Sherbet (no-churn, dairy-free, vegan, keto, 4-ingredient)
This sherbet, or perhaps more accurately name blueberry avocado ice cream, is an incredibly nutrition dessert made of both blueberries and avocado. See that? I didn’t even make you wait.
Blueberries are full of fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrients that support the heart. And the antioxidant levels are through the roof!
Antioxidants are scavengers that scoop up damaging free radicals that cause disease and other issues.
Is Avocado a Fruit or Vegetable?
Avocados are the only fruit (Yes, they are a fruit! But I’m going to call it a hidden veggie anyway) that provide a substantial amount of healthy monounsaturated fatty acids. They also serve up 20 vitamins and minerals. So you can probably see how blending all these ingredients together creates an amazing meal.
An amazing dessert. An amazing ice cream. And with only four ingredients needed, this recipe is also extraordinarily easy.
No worries, you won’t taste the avocado or coconuts, and it can all be done in a blender and loaf pan. No ice cream maker required.
The cones? I dipped them in coconut cream frosting and vegan sprinkles.
I don’t know about you, but I don’t know how much more fun I can take.
How to Make this Recipe Keto?
Swap out the maple syrup for monk fruit syrup, the extract of the monk fruit which is a healthy sugar substitute with no calories and no carbs, perfect for keto and diabetics who must avoid sugar. Oh, and obvs forgo the sugar sprinkles and cone if you are avoiding sugar.
The ice cream tastes great spooned from a dish as well!
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Blueberry Citrus Sherbet (no-churn, dairy-free, vegan, 4-ingredient, keto)
Blueberries and avocado combine to create this incredibly creamy healthy ice cream! A vegan treat high in antioxidants with options to make it keto.
- Blend up ice cream ingredients. And pour into a lined 4x9 inch loaf pan. Freeze at least 2 hours.
- Then break up the frozen mixture with a fork and re-blend it creamy before scooping into cones.
- We keep the remainder in the freezer, until ready to be re-blended and scooped. So healthy and delicious, even perfect for breakfast!