This creamy dreamy coconut lime ice cream is what dreams are made of. It's made in a blender and is the perfect way to use up extra ripe avocados! You can easily use frozen avocados in this recipe if you have those on hand and of course, to make it vegan simply use the maple syrup instead of the honey. If you want a more subtle lime flavour only use 2 tablespoons of lime juice.
Line a small loaf pan with parchment paper. (This step is optional. A tip if you do line the pan: the paper will stick to the pan easier if you lightly oil the pan first)
Place all of the ingredients in a high-powered blender and blend until smooth, about 2 minutes (use a tamper if your blender has one, I used my Vitamix Ascent 3500 for the job). Use 2 tablespoons of lime juice if you want a milder lime flavour.
Transfer the mixture to the loaf pan, smooth the top with the back of a spoon, and freeze until frozen, about 6-8 hours or overnight. If you freeze it overnight you will need to thaw it slightly before serving as it will be too difficult to scoop.
If you have an ice cream maker you can process the mixture in the machine according to the manufacturer's directions and transfer the mixture into the prepared loaf pan or another similar container of choice and freeze until ready to serve.