One 14-ounce can full-fat coconut milk, refrigerated overnight
1/3 cup pure maple syrup
Place the avocado, cocoa powder, and lemon juice in a food processor and process until smooth. Set aside.
Spoon the hardened coconut cream into a bowl (leaving behind the watery liquid) and whip with a handheld mixer until the consistency resembles whipped cream. Gently fold in the avocado-chocolate mixture and maple syrup until incorporated. Place mixture in a freezer-safe container and freeze for 3 to 5 hours.