By Devi Poojari
With creamy avocado and coconut milk, punctuated by the citrus hit of lime, this no-churn ice cream can be made and left to freeze in a matter of moments. Here's how you can make a batch of your own at home.
2 cups diced avocado ¾ cup raw sugar ¼ cup coconut milk ½ cup water ½ tablespoon lime zest 3 tablespoons lime juice 1 pinch salt
Combine the avocado, coconut milk, sugar and water in a blender jar and blend until you get a smooth, thick mixture.
Add the remaining ingredients and blend again for 3-4 minutes, until it is light and airy.
Transfer to an air-tight box and stick it in the freezer for a minimum of 5 hours.
Before serving, let the ice cream sit outside for 5-7 minutes before you scoop it and serve cold.