Sunday, June 13, 2021

Coconut Lime Ice Cream

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.

Serves 4-6.

Adapted from 

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