Make the ice cream:

1. Add to a blender the lime zest, lime juice, ginger, avocados, matcha powder, coconut milk, and sugar. Pulse until well-combined. Add in the vanilla extract and salt and pulse again until very smooth.
2. Refrigerate until completely chilled at least three hours or overnight.
3. Place the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

To make the cookie cups:

1. Preheat oven to 325 degrees. Cut the cookie dough into 12 evenly sliced pieces. Roll the pieces into a ball and press each piece into a greased, non-stick muffin tin.
2. Bake in the oven for 15-16 minutes until slightly golden brown. Remove from oven and using a small spice jar, press the jar down into the center of each cookie to form a crevice.
3. Let the cookies cool in the tin for about 15 minutes. Run a flexible flat knife around the rim of each cookie to loosen and pop out of the muffin tin, placing each on a cooling rack.

To assemble:

1. Use an ice cream scoop to place about ¼ cup of the ice cream into each cookie cup. Place them into the freezer to harden, about one hour.
2. When ready to serve, top each ice cream cup with toasted coconut flakes.