Avocado Ice Cream

3 medium ripe avocados, peeled and pitted

1 (13.5 oz) can coconut milk

1 (5.4 oz ) can coconut cream

½ cup, plus 1 Tbsp granulated sugar

1 ½ tsp fresh squeezed lemon juice

Pinch of salt

Optional: ¼ cup toasted
sweetened coconut

Chill a loaf pan in the refrigerator for at least 30
minutes.

In a high-speed blender, add the avocados, coconut milk,
coconut cream, sugar, lemon juice, and salt. 
Process until it is a smooth and creamy mixture.  Stir in toasted coconut, if desired.

Pour
the mixture into the chilled loaf pan and place in freezer overnight, or least
up to 5 hours. Remove from freezer and allow to soften for 10 minutes before
serving.