What better way to indulge and cool down than having some good ice cream or sorbet? The problem with store-bought versions is that they tend to be filled with so much sugar, which will throw your hormonal balance off balance in no time.
Today, our team has come up with a spectacular matcha sorbet that is dairy-free, creamy, tastes amazing. It is sweetened with Lakanto monkfruit, a natural 1:1 sugar replacement that everyone, even diabetics, can enjoy. Lankanto contains erythritol which is a form of sugar alcohol – I’m generally cautious of such sugars but it seems to be safe for most of our readers. Note: some people with hyper sensitive digestion might develop digestive discomfort from sugar alcohols.
Using cashew milk in place of dairy milk, this sorbet tastes just like the real thing, but is lactose-free for those who are lactose-intolerant to enjoy as well!
Even if you’ve never made sorbet at home before, this recipe is foolproof and super simple, you’ll want to make it over and over again.
- 2 cups cashew milk (or blend 1 cup cashews and 1 ¼ cup warm water)
- 2 tablespoons Lakanto monkfruit sweetener
- 2 teaspoons matcha powder
- 1 ½ teaspoons vanilla extract
- ½ cup sliced avocado
- Combine the cashew milk, monkfruit sweetener, matcha powder, vanilla extract, and sliced avocado in the bowl of your blender. Blend for 30 seconds until you get a thick and homogeneous mixture, scraping down the sides as needed.
- Pour the mixture into a freezer-proof container or metal loaf pan, cover with plastic wrap, and freeze for at least 3 hours. Transfer the sorbet to the blender and blend again to break up the ice crystals. Return the blended sorbet to the container and cover, letting it chill in the freezer for another 3 hours or overnight until firm.
- Allow the sorbet to thaw for 10 to 15 minutes before serving.