1. Prepare the Avocado Base:

• Scoop the avocado flesh into a blender or food processor.
• Add sugar, lime juice, vanilla extract, and salt. Blend until smooth and creamy.

2. Incorporate the Cream:

• Gradually add the heavy cream and milk to the blender, blending until well combined.
• Taste and adjust sweetness if needed.

3. Chill the Mixture:

• Pour the avocado mixture into a bowl.
• Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Refrigerate for at least 2-3 hours until thoroughly chilled.

4. Churn the Ice Cream:

• Transfer the chilled mixture into an ice cream maker.
• Churn according to the manufacturer’s instructions (about 20-25 minutes).

5. Freeze:

• Spoon the churned ice cream into an airtight container.
• Freeze for at least 4 hours, or until firm.

6. Serve:

• Scoop into bowls or cones.
• Garnish with lime zest, a drizzle of honey, or crushed pistachios for added flair.

• For a tropical twist, replace lime juice with lemon juice and add a hint of coconut extract.

1. Prepare the Avocado Base:

• Scoop the avocado flesh into a blender or food processor.
• Add sugar, lime juice, vanilla extract, and salt. Blend until smooth and creamy.

2. Incorporate the Cream:

• Gradually add the heavy cream and milk to the blender, blending until well combined.
• Taste and adjust sweetness if needed.

3. Chill the Mixture:

• Pour the avocado mixture into a bowl.
• Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Refrigerate for at least 2-3 hours until thoroughly chilled.

4. Churn the Ice Cream:

• Transfer the chilled mixture into an ice cream maker.
• Churn according to the manufacturer’s instructions (about 20-25 minutes).

5. Freeze:

• Spoon the churned ice cream into an airtight container.
• Freeze for at least 4 hours, or until firm.

6. Serve:

• Scoop into bowls or cones.
• Garnish with lime zest, a drizzle of honey, or crushed pistachios for added flair.