3 avocados, peeled, pitted and cubed (approximately 2 cups)
3 tablespoons fresh lime juice
¼ cup tequila
1 cup coconut-almond milk (or you can substitute 1 cup water or milk)
1 cup granulated sugar
Lime zest, optional
What you’ll do:
Combine all the ingredients in a blender and purée until smooth.
Chill mixture for 1 hour.
Pour into the canister of an ice cream maker and churn for 20 minutes.
Spoon the ice cream into freezer safe containers and freeze for at least 2 hours.
Serve garnished with lime zest.