Cut the avocado into quarters, peel the skin off and place it into the food processor. Pause and blend the avocado into a paste and scraping the sides down. Add the lime juice and pause it further. Set aside.
In a medium size bowl, add coconut cream and xylitol. Using a hand held electric mixer, mix and whip the coconut cream until lightly fluffy.
Add the avocado paste into the coconut cream and gently fold them together with a spatula , but do not over mix them.
Carefully fill the mixture into the ice-cream mould. Tap the mould on the counter lightly to let the mixture fill up the gap in-between. And continue to fill the mixture up to the top of the rim. And cover with the lid. Or you can pour the mixture into a glass bowl or plastic container. Cover the ice-cream mixture with plastic wrap directly touching on the surface.
Freeze the ice-cream in the freezer for at least 3 hours.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/coconut-avocado-ice-cream/