Lime Coco-Cream
Frozen Lime Coco-Cream

Part 2 of a 3 part series

It’s avocado season in California! And lucky for us, Southern California grows about 90% of the nation's avocadoes. Good thing, they complement many meals and provide healthy and filling fats. The creamy texture and cool sensation of a ripe avocado are so delicious on hot summer days.

With avocadoes on the brain (and ripe ones on the counter!), I was intrigued by David Lebovitz's Avocado Coconut Ice Cream recipe. He used creamy avocados as a part of the ice cream base and suggested a dairy-free alternative that I was eager to try.

The final product had a hint of lime flavor, but on this particularly warm day, I was craving a refreshing kick (margarita anyone?). After adding more lime zest and juice, I was pleasantly surprised by the assertive lime flavor in this revised version. If you are a fan of lime, be prepared to pucker with delight upon the first bite!

Frozen Lime Coco-Cream

makes approximately 4 cups

2 very ripe avocados (about 1 pound)
1 (14 ounce) can coconut milk
½ cup coconut cream

½ cup honey

2 tsp lime zest
1 cup lime juice

suggested toppings:
toasted coconut chips
toasted macadamia nuts, roughly chopped

Cut avocadoes in half. Remove pit. Scoop out avocado flesh with a large spoon.

Combine all ingredients in a food processor and puree until smooth. Pour mixture into an ice cream maker. Follow ice cream maker instructions.

Stop machine once ice cream thickens and is able to hold its shape. Move mixture to a freezer safe storage container or serve immediately!

If you are storing the coco-cream in the freezer, allow it to stand at room temp for 5 minutes before serving. The consistency should be smooth and creamy.

Enjoy a scoop with toasted coconut or macadamia nuts, or sandwich between two gluten-free graham crackers for a Key Lime Pie-like treat!