- 1 can full fat coconut milk
- 1 ½ avocados
- 1 tsp lemon juice
- 1/3 c brown rice syrup
Put can of coconut milk in the refrigerator overnight. The next day, open top of can and scoop out solid cream into large mixing bowl. Use liquid for other recipes. Beat coconut cream with electric mixer until soft peaks form. Set aside.
Scoop out avocado and put in food processor with lemon juice. Purée until creamy.
Carefully fold avocado cream into coconut cream, then add brown rice syrup and fold in until smooth.
Transfer mixture into freezer-safe container. Cover with plastic wrap so it touches the top of the cream to prevent ice from forming on top of the ice cream. Freeze at least 4 hours.