Avocado Ice Cream

Ingredients

• 2 large avocados
• 1 teaspoon freshly-squeeze lemon juice
• 1 can (14 ounces) sweetened condensed milk
• 2 cups heavy cream

Steps

1. 1

   Cut avocados in half and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice.

2. 2

   In a food processor or blender, combine avocado and condensed milk. Blend until smooth and no avocado chunks. Transfer the mixture to a large bowl.

3. 3

   In another bowl, add heavy cream. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.

4. 4

   Add 1/3 of the whipped cream to the avocado bowl and gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream. Repeat with another 1/3 of whipped cream and then the remaining 1/3 of the whipped cream.

5. 5

   Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture.

6. 6

   Freeze for at least 6 hours or overnight until firm. Serve frozen.