Avocados blend with lime juice, coconut cream, and agave syrup into a silky layer that firms in the freezer, paired in a terrine with a coconut milk layer whisked with vanilla and maple syrup.
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Avocado layer: Blend avocados, lime juice, salt, coconut milk, coconut cream, and agave syrup in Vitamix until creamy.
Transfer mixture to ice cream machine and freeze until scoop-able consistency is achieved. Transfer mixture to half hotel pan and freeze for 20 minutes or until mixture firms to scoop-able consistency.
Coconut layer: In medium bowl, whisk together coconut milk, salt, vanilla extract, coconut extract, and maple syrup.
Transfer to ice cream machine and freeze until scoop-able consistency is achieved. Transfer to half hotel pan and freeze until mixture firms to scoop-able consistency.
Brush terrine mold lightly with oil and line with parchment paper. Spread avocado sorbet evenly in bottom of terrine mold. Swirl in coconut sorbet. Smooth surface of terrine and transfer to freezer to set until firm.
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