Key Lime Pie Avocado Ice Cream
[Vegan]

To Make the Condensed Milk:

1. In a blender place the non-dairy milk powder, sugar, and salt. Blend until perfectly combined.
2. To the boiling water add the coconut oil and the vanilla extract. Mix with a fork until combined. Add this mixture to the blender and blend for 2 minutes, or until thick and creamy. Set aside. It yields approximately 14 ounces and you will use all of it.

To Make the Cookie Crust:

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Place the graham crackers in the bowl of a food processor and pulse until ground into evenly sized crumbs. Or, place them in a zip-top bag and pulverize them with a rolling pin until finely crushed.
2. Place the crumbs in a medium mixing bowl. Drizzle in the melted coconut oil and mix with a fork until the crumbs are evenly moistened. Add the sugar and salt and mix until combined.
3. Transfer the cookie crumbs to the baking sheet and spread them into a single layer. Bake for 5 minutes, remove from the oven and mix them around, return to the oven and bake for 5 more minutes. Transfer to a wire rack to cool completely.

To Make the Ice Cream:

1. In a medium bowl, whisk the vegan condensed milk, key lime zest, and avocados. Or, If you want a smoother texture, blend the ingredients. Add the lime juice and salt. Whisk until smooth and thick.
2. Pour 1/3 of the ice cream into an airtight container. Scoop 1/3 of the cookie crust and sprinkle over the ice cream. Repeat with the second 1/3 of ice cream and another 1/3 of the cookie crust. Add the final layer of ice cream and cookie crust. Cover and freeze for at least 6 hours, or until firm.