Vegan Avocado Ice Cream

Rinse the lime in hot water, dry and cut off the shell thin. Squeeze out the juice. Boil the sugar with the slit vanilla pod, the lime zest and 100 ml (approximately 1/2 cup) of water. Cook for a few minutes bubbly, take from the heat and let cool. Peel the avocado, cut in half, remove the pit and puree the pulp in a blender. Pour the syrup through a sieve, put in the coconut cream and cilantro leaves and mix everything together until creamy. Finish in an ice cream machine finish and serve portioned into scoops. Garnish to taste with cilantro leaves and lime slices.