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Poor James. My husband is sad about the current direction this blog is taking. Too many salads, he thinks: “Why don’t you make a nice pie?”

Today’s recipe is not a salad but, sadly for James, neither is it a pie. And it is made out of avocado, which he hates. 

I was inspired by While We’re Young, Noah Baumbach’s comedy with Adam Stiler and Naomi Watts as disappointed Gen X-ers befriended by a hip millennial couple played by Adam Driver and Amanda Seyfried. I really liked the film. It was sad and funny and everyone in it was great.

But I will admit that one detail stood out for me: Seyfried’s character, Darby, runs some kind of artisanal ice cream business and in one scene they try her “avocado and almond milk sorbet”. I think it’s supposed to convey something of the younger couple’s self-consciously cool, of-the-moment lifestyle. But doesn’t it also sound delicious? 

avocado almond sorbet

This turned out pretty well with a lovely texture, halfway between ice cream and sorbet, creamy but refreshing. Although it wasn’t as almondy as I hoped. Perhaps that’s down to the brand of milk I used? Alpro’s unsweetened stuff was a bit disappointing so perhaps nut milk aficionados could point me in the direction of a better one?  

avocado almond sorbet

A few toasted nut on top brought out what almond flavour there was though and pomegranate seeds were another good addition, providing a beautiful contrast visually and a pop of acid sweetness against the cool, creamy green. 

The whole thing is, I grant you, a little bit “wellnessfor which I apologise. Especially after all the recent courgetti. I’m not against Ella and her ilk, but I tend to feel they’re peddling a personal brand rather than anything more meaningful. Generally speaking I make salads etc. because I like them and because I like how I feel when I eat healthily. I’m not against pies or puddings or anything. I cooked this because I thought it would be nice and I make no claims about it's health-giving properties. 

Avocado & Almond Sorbet (serves 2)


  • 1 avocado
  • 150ml almond milk
  • 4tbsp agave nectar
  • squeeze of lime juice


  1. Put all the ingredients in a food processor and whizz until creamy.
  2. Transfer the cream in an ice cream maker and churn until firm.
  3. Serve immediately with chopped toasted nuts, slivered almonds, berries or pomegranate seeds or store in the freezer (remember to remove 20 minutes before serving).

Ifs And Ands

  • Other nut milks could work instead of almond.
  • Add cocoa powder instead of lime for a richer, chocolatey dessert.
  • I used agave nectar here just because I couldn’t be bothered to make a sugar syrup, thought honey would overwhelm the other flavours and happened to have some in the cupboard. Either would be worth playing around with.