1 14-ounce can full-fat coconut milk
1 1/2 avocados
1 teaspoon lemon juice
1/3 cup brown rice syrup
Place the can of coconut milk in the refrigerator overnight.
Cut the avocados in half, remove the pits, and spoon out the avocado flesh. Place the avocado flesh and lemon juice in a food processor and process until it's a smooth avocado cream. Set aside.
Open the coconut milk can upside down, and drain excess coconut water. Spoon coconut cream into a bowl and whip with a hand mixer until its consistency resembles soft whipped cream. Gently fold in avocado cream and rice syrup until incorporated.
Place mixture in a freezer-safe dish and freeze for at least 4 hours.
If it's too hard to scoop, let sit at room temperature for a minute or two.