Author Notes: Inspired by David Lebovitz`s recipe of the same name. Only altered a couple of proportions here and there but like both recipes. When ready and firmed up, you can drown a scoop or two in rum like I do, or if you`re feeling less naughty, eat as is. Everyone`s a master of their own scoop. —goodgalsasha
milliliters coconut milk
milliliters coconut cream
teaspoon lime juice
- Combine all the ingredients in a blender and whizz away until glossy and smooth (and velvety and yummy already). (The avocados should be ripe, but firm, pits and skins removed).
- Transfer the mixture into a jug and refrigerate overnight. Freeze in your ice cream maker according to manufacturer's instructions. Store in an airtight container in the freezer for at least 4 hours until set or spoon right away.
- This recipe was entered in the contest for Your Best Vegan Recipe