*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.