While the ice cream is softening up, mince the jalapeno's in the food processor with the lime juice and zest. Process well until the mixture is paste-like. Add the sugar, coconut, and avocados, and continue processing until the mixture is well-combined.
Spoon the ice cream into a freezable container, and stir in the coconut milk (this will help to soften it up even more).
Work in the avocado mixture, stirring until the ice cream turns a lovely shade of avocado green and seems evenly mixed.
Freeze for a few hours or up to a week.
Serve scooped into wine glasses.
Top with flake coconut and sprinkles of lime zest.