I give Purely Twins full credit for this recipe.
In my version, I use honey and cane sugar, but you could also use dates, agave nectar, or all sugar.
This would be great mixed in a cocktail with white rum and soda… Oh my.
2 medium avocados
1 cup coconut milk (the canned kind)
½ cup lime juice (juice from 3 medium to large limes)
lime zest from 3 limes
1/4 cup unsweetened shredded coconut
1/4 cup raw local honey
4 tbs vegan cane sugar
Place avocados in a blender and pour lime juice over them. Add zest, shredded coconut, honey, and sugar. Blend until completely smooth. Pour into small glass dishes or tupperware and freeze several hours.
One idea is to cut the frozen ice cream into chunks, pour into highball glasses, and mix with mint, sugar, lime, and rum, for a creamy mojito!
More plant-based Tex-Mex recipes: