Coconut Avocado Ice Cream

• 3 ripe medium avocados
• 2 tablespoons freshly squeezed lemon juice
• 1 3/4 cups coconut milk (or the whole can)
• 3/4 cup sugar
• 1 cup heavy cream
• pinch of cloves for garnish

Your avocados need to be ripe, soft like when you'd be making guacamole with them. Pit them, add to blender with lemon juice, coconut milk, and sugar, blending until smooth. Stir in cream and refrigerate for a few hours until mixture is cool all the way through. If you want to add cloves to taste, you can do that, but I didn't want to mess with the beautiful green color of the ice cream, so I added it at the end for garnish along with some almond butter cookies. Freeze in ice cream maker according to manufacturer's instructions. If you want it harder than soft serve (and to make ahead of time), put a 9 X 13 pan in the freezer lined with wax paper and bring it out when the ice cream has solidified, making individual scoops in the pan, and return to the freezer until ready to serve.