In a sauce pan, combine the coconut milk, coconut cream, and pinch of salt. Whisk together until smooth, then heat the mixture over medium heat. Once it starts to simmer, add the sage, cover the pan, and turn off the heat. Allow the sage to steep in the milk mixture for 1 hour.

After 1 hour, remove the sage. Make sure to squeeze out any liquid from the sage into the coconut mixture. Add the sage infused coconut mixture to a blender along with the honey, vanilla, avocado, and citrus juice. Blend until smooth. This is your ice cream base. Chill it in the fridge for 3-4 hours.

Once the ice cream based has been chilled, add it to your ice cream maker and process it according to the manufacturer’s instructions. (I use the ice cream maker attachment for my Kitchen-Aid and it typically takes around 15-20 minutes to churn it into a soft serve consistency.) When the ice cream maker is done, scoop the ice cream into a glass or ceramic dish, cover it, and place it in the freezer for an additional 2-4 hours to firm up.

If you’d like to make the sunflower oat crumble, heat the oil in a skillet set over medium heat. Add the oats, sunflower seeds, and salt to the pan. Stir about every minute until the oats and seeds begin to toast and turn golden brown. Add the maple syrup and stir for about another minute or two until the crumble begins to look clumpy. Remove the crumble from the heat, spoon it onto a plate, and allow it to cool and harden.

Whenever you’re ready to serve the ice cream, allow it to sit out at room temperature for 10-15 minutes before scooping. Serve unadorned or topped with the sunflower oat crumble and seasonal fruit if you like. Blueberries happened to be in season when I photographed this recipe so that’s what you see here!