Step 1

Add the avocado and coconut milk to a food processor/blender and pulse together.

Step 2

Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Step 3

Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer's instructions for your machine.

Step 4

Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.

Step 5

Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

Step 6

To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.

Step 7

You can optionally add hot fudge and sprinkles on top.