Avocado Coconut Milk Ice Cream
Adapted from food.com
1 1/2 cups coconut milk (about one can, regular fat preferred but light will be okay too)
1/2-3/4 cup coconut sugar (or if it's not a concern, white sugar)
2 lbs avocados, ripe (I used about 5 medium sized, that felt like they had a good weight)
2 tbsp passionfruit juice (if you're not allergic to citrus, you can use fresh lime juice)
unsweetened coconut flakes, to be toasted for garnish
In a small saucepan, heat your coconut milk and sugar on medium heat until the sugar is dissolved (not hot). Set aside to cool while you ready the other ingredients. Place the avocados and juice in a blender. Once cool, add the sugar-milk mixture and blend. It's a pretty thick mixture. If you prefer a thinner consistency, add a little bit more coconut milk that is probably leftover in your can. Bring out your ice cream maker and set it up. Most frozen-bowl ice cream makers shouldn't be left out for very long before being used so I brought it out at the last moment. Then I turned it on, poured in my mix and in about 15 minutes it was frozen! Pour into your container and place in freezer.
In an ungreased fry pan heat on medium heat and toast your coconut flakes. Watch out, they can suddenly toast before you've realized it. Keep tossing and turning them and you'll see the progress very quickly. Garnish on top of your ice cream and enjoy!