2 large ripe avocados or 3 medium
2 tbsp fresh lime juice
100ml condensed milk
150ml thick coconut cream
200ml whipping cream
4 tbsp coconut flakes, toasted
Half the avocados and remove the stone. Add the lime juice, condensed milk and coconut cream to a deep bowl and scrape in the avocado flesh.
Use a hand blender and blend until the avocado is thick and smooth.
Add the lime juice to the avocado quickly, this will help prevent discolouration. You may also use an ice cream churner if you have one - this eliminates the freezing and blending steps.
In a separate bowl, beat the cream with a whisk or hand mixer until thickened.
Fold in the avocado mixture, then scrape into a freezer-friendly container, cover and freeze.
After 2 hours, blend the mixture again with a hand blender or whisk, scraping and breaking all the frozen bits in the corners. Return to the freezer and repeat 3 times.
After the last blending, allow to freeze till solid.
To serve, take the container out of the freezer and let it soften for about 5-20 minutes.
Scoop the ice cream out, garnish with toasted coconut, and serve.
Play around with garnishes of your choice - choose nuts, dried fruit and even corn!