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Coconut Lime Ice Cream | Great Performances


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Coconut Lime Ice Cream
by Kristen McCormack, Chef Instructor for The Sylvia Center

*This was developed for the healing foods cooking class at The Hospital for Joint Disease where I work for The Sylvia Center and HJD therapists Michelle Penzo and Tedi Rappaport. It can also be used as a smoothie.


1 can of coconut milk

2 avocados, peeled and pitted

1 cup agave syrup

1 tbsp lime zest 

1/2 cup lime juice, freshly squeezed 

1/4 cup water 


*Make sure to put bowl of ice cream maker in the freezer the night before!

1) Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture. 

2) Pour mixture into an ice cream maker and freeze according to your machine's instructions. My ice cream maker takes about 20 minutes.

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