This vegan ice cream is thick and creamy with the use of avocados and coconut milk, then gets an extra kick from fresh cilantro and jalapeno peppers. No ice cream machine needed, just a blender and a freezer!
1 Large, halved, seeded, peeled
1⁄2 Cup (8 tbs), frozen
2 Tablespoon (solid)
1⁄2 , seeded, sliced
Grated lime zest
In a blender, blend together avocado meat, frozen coconut cream, solid coconut oil, maple syrup, salt, fresh cilantro and jalapeno pepper.
Transfer the ice cream to a shallow baking dish and freeze for 1-2 hours.