Makes about one quart. Use additional coconut milk in place of heavy cream if you are avoiding dairy.

  • Ingredients:
  • 2 ripe avocados (about 1 lb)
  • 1-14 oz can coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 1/2-1 tsp rum
  • Pinch of salt
  • Squeeze of fresh lime juice
  • Toasted coconut for garnish
  • Directions:
  • Halve the avocados and remove the pit.
  • Scoop out the flesh and put it in a blender or the bowl of a food processor.
  • Add the coconut milk, cream, sugar, rum, salt and lime juice, and puree until completely smooth.
  • Chill the mixture thoroughly.
  • Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
  • Serve scoops garnished with toasted coconut.

Recipe courtesy of The Garden Club of Bermuda.