Place the coconut milk, sugar, and a pinch of salt in medium saucepot. Set over medium heat and stir until the sugar dissolves and the coconut milk is perfectly smooth. The moment the mixture is smooth, turn off the heat. (The hotter the mixture is, the more time it takes to cool.)
Pour the coconut milk into the blender. Pit the avocados and scoop the flesh out of the skins. Then add the avocado flesh and lime juice to the blender. Cover and puree until smooth.
If the mixture is warm, chill to room temperature or cooler.
Once the ice cream mixture is cool, pour it into an electric ice cream machine. Set and churn for 20-25 minutes.
Serve immediately or move to an airtight container and freeze until ready to serve.
Mix things up by stirring in lime zest and graham cracker crumbs, shredded coconut, or chocolate shavings after the vegan ice cream has been churned.Keep the ice cream in a covered airtight freezer-safe container for up to 3 months in the freezer.