Serves 8

Preparation time 10 mins

Freeze overnight or use an ice cream makers

My daughter was experimenting recently and found a way to use up four ripe avocados with this very simple recipe.  The ice cream is really smooth and creamy with a wonderful tangy zest and I think the juice from limes would compliment this beautifully.

Ingredients

    400ml coconut full fat milk
    160ml coconut cream
    Half a cup of maple syrup or honey (taste for preference, more sweetening is required for ice cream)
    2-4 avocados, peeled and stones removed

    ⅛ teaspoon of either xantham or guar gum

    Juice of one lemon or the juice of 1-2 limes (according to taste)

AND THIS IS WHAT YOU DO.....

1. Puree milk, coconut cream, maple syrup, avocados and lemon or lime juice in a blender until smooth.
   
   
2. Pour into a bowl, cover, and refrigerate for several hours until cold.
   
   
3. Freeze in an ice cream maker according to manufacturer's directions, then freeze overnight.

    Allow ice cream to soften in refrigerator for 10 minutes before serving.

Cook's note

If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.