1 13.5-oz. can coconut milk, chilled overnight
2 limes, zested and juiced
2 large avocados, peeled and pitted
2/3 c. maple syrup
1 T. vanilla extract
Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve water for another use.
Add coconut cream to a blender with lime zest, lime juice, avocados, maple syrup, and vanilla. Blend on high, scraping down the sides, until well incorporated and smooth.
Transfer mixture to a 9 x 5" loaf pan. Cover tightly and Freeze 4-5 hours or overnight. Let rest on counter 5-10 minutes before serving.
Transfer to an ice cream maker and proceed per directions.
Adapted from CleanEating.com.