Creating California Avocado Coconut Ice Cream is a simple yet fulfilling process. Follow these steps:

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add Ingredients: Add the coconut milk, maple syrup, vanilla extract, lime juice, and a pinch of salt to the blender.
3. Blend: Blend all ingredients until smooth and creamy, ensuring there are no lumps.
4. Taste and Adjust: Taste the mixture. If you want it sweeter, add a little more maple syrup and blend again.
5. Transfer to Container: Pour the creamy mixture into an airtight container suitable for freezing.
6. Chill: Place the container in the freezer and let it freeze for at least 4 hours or overnight until firm.
7. Stir Occasionally: For the first couple of hours, give it a good stir every 30 minutes to ensure a smooth texture.
8. Scoop and Serve: When ready to serve, let it sit at room temperature for a few minutes to soften before scooping.

By following these straightforward steps, you’ll find yourself indulging in the delightful taste of California Avocado Coconut Ice Cream in no time!