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
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Ingredients
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2
avocado
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250 milliliters
coconut milk
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125 milliliters
coconut cream
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100 grams
sugar
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1 teaspoon
lime juice
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1 teaspoon
rum
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1 pinch
salt
Directions
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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).
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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.
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