Puree the avocados - Cut the avocados in half, remove the pits, and scoop the flesh into a food processor. Process until completely smooth, scraping down the sides of the bowl as needed. - Make sure the avocados are ripe to achieve a smooth and creamy texture. If your avocados are slightly underripe, you can add a tablespoon or two of milk to the food processor to help them puree more easily.

Strain the puree - Transfer the avocado puree to a fine mesh strainer set over a large mixing bowl. Use a spatula to push the puree through the strainer, removing any lumps or fibers. - If you don't have a fine mesh strainer, you can skip this step, but your ice cream may have a slightly chunkier texture. You can also use a regular strainer or sieve, but make sure to scrape the puree against the mesh to get as much through as possible.

Mix the ingredients - Add the heavy cream, lime juice, sugar, and salt to the bowl with the avocado puree. Stir until well-combined and smooth. - For a vegan version, you can replace the heavy cream with coconut cream, which will lend a subtle coconut flavor to the ice cream.

Chop the jalapeño - Finely chop the jalapeño and add it to the mixing bowl. Stir to combine. - To reduce the spiciness of the jalapeño, you can remove the seeds and ribs before chopping.

Chill the mixture - Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or until completely chilled. - It's important to chill the mixture thoroughly before churning, as this will help the ice cream to freeze evenly and prevent ice crystals from forming.

Churn the ice cream - Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, until thick and creamy. - If you don't have an ice cream maker, you can still make this recipe! Pour the mixture into an airtight container and freeze until solid, stirring every hour for the first three hours to prevent ice crystals from forming.

Freeze the ice cream - Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm. - For best results, use an airtight container to prevent freezer burn and store the ice cream in the back of the freezer, where the temperature is most consistent.

Serve and enjoy! - Scoop the ice cream into bowls or cones and enjoy! Garnish with chopped cilantro or your favorite toppings, if desired.