I know what you must be thinking - Avocado Ice Cream?! But don't knock it until you try it. With a creamy texture and refreshing taste - no ice cream machine needed!
2 ripe avocados
2 Tbs lemon juice
1 can (395 grams) of sweetened condensed milk
1 Tbs mint leaves
2 cups heavy cream, cold
METHOD1. Cut the avocados in half and remove the pit. Scoop into a processor or blender and immediately drizzle lemon juice over it to avoid going brown. Add the condensed milk and mint then blend until smooth, transfer to a bowl.
2. In a separate bowl, whip the heavy cream at low speed and gradually increase speed until stiff peak form, around 8 minutes. Fold in a third of the cream into the avocado mixture until combined, then repeat and repeat again.
3. Transfer to loaf tin and cover with glad wrap, making sure it touches the surface of the ice cream. Freeze for at least 6 hours or overnight.