Ingredients

The following ingredients have 5 Servings
  • 2 Haas avocadoes
  • 1 14-ounce can coconut milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 cup coconut chips

Instruction

  • Cut each avocado in half lengthwise, remove the pit, and scoop out the flesh into a blender or food processor. Add the coconut milk, heavy cream, and sugar. Blend on low until completely smooth, about 2 minutes. Stir in the lime juice and zest.
  • Transfer the mixture to an ice cream machine, and churn according to the manufacturer’s directions. Cover and freeze for at least 2 hours before serving, so the ice cream can become more firm.
  • Meanwhile, add the coconut flakes to a dry skillet heated to medium. Cook the coconut while frequently stirring until the edges begin to turn brown, about 2 minutes. (Keep a close eye on the coconut, as you don’t want it to burn.) Remove immediately from the heat. Allow it to cool and then sprinkle over the ice cream for serving.