- 1 1/2 cups milk
- 1 cup coconut cream
- 1/2 cup white sugar
- 2 (1/2 pound) avocados, peeled and pitted
- 3/4 teaspoon lemon juice
- Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
- Allow ice cream to soften in refrigerator for 10 minutes before serving.