Avocado Ice Cream (No Churn)

Ingredients for Avocado Ice Cream (No Churn)

• 500 ml full-fat fresh cream, chilled
• 395 g sweetened condensed milk, chilled
• 1 cup mashed avocado, chilled
• 1 small avocado, cubed

How to cook Avocado Ice Cream (No Churn)

1. 1.Whip chilled cream to stiff peaks, stopping before it turns grainy; keep chilled.
2. 2.Blend condensed milk and mashed avocado until completely smooth.
3. 3.Gently fold the avocado mixture and cubed avocado into the whipped cream without deflating it.
4. 4.Transfer to a freezer-safe container, cover, and freeze for about 6 hours or until firm enough to scoop.
5. 5.Let stand a few minutes at room temperature before scooping and serving.