All kinds of avocados are grown year-round in California, and you can use just about any ripe variety available for this creamy, healthy ice cream. It freezes really well and doesn’t get super hard — the perfect consistency.
Ingredients
- Avocados 2, ripe but not too mushy
- Coconut Milk 1 x 400 ml can
- Lime 1, juice and zest
- Simple Syrup or Agave Syrup 1/4 cup
Mix It
- Scoop out the flesh from the avocados and put in a blender with all the other ingredients but just half the lime zest and blend until smooth. Taste and adjust sweetness to suit. This ice cream often tastes sweeter the next day so don’t over-sweeten.
- Mix in an ice cream maker according to the machine’s instructions.
- Put into a freezer-proof container and sprinkle with the rest of the lime zest. Freeze until ready to serve.
