Remove avocado flesh, spread through a sieve. Stir through with coconut cream, rum and juice of one lemon. Add sugar to taste, if desired.
Place in freezer for about three hours, whisking frequently to make ice cream creamy.
In the meantime, toast pine nuts in a frying pan without fat until light brown (always stir !).
Serve the ice cream sprinkled with pine nuts.
To go with it: melon, orange or sugared berries.
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