No-Churn Avocado Ice Cream

This is the creamiest ice cream you will ever make without a machine!! Unusual but oh so good!

2 avocado pears
zest of 1 lime
juice of 1 lime
250ml condensed milk
250ml cream

Line a small loaf tin with plastic wrap, leaving enough of an overhang to cover the ice cream with later on. Set aside.
Scoop the flesh of the avocados into a mixing bowl and add the lime zest and lime juice.
Mash the avocado with a fork.
Add the condensed milk and stir through. Set aside.
Pour the cream into a large mixing bowl and whisk with an electric beater until medium-soft peaks form. Set aside.
Now whisk the avocado mixture with the same beaters, on low speed, for 2 minutes.
Add a spoonful of the avocado mixture to the cream and gently fold through with a spatula. Keep adding the avocado mixture until all has been incorporated.
Spoon the mixture into the prepared loaf tin. Smooth the surface and fold the plastic overhang over.
Freeze the ice cream for at least 4 hours.
To serve: Take from the freezer and stand at room temperature for 10-15 minutes before scooping into bowls.
Tip: If you are re-freezing the ice cream, press the plastic wrap down onto the surface of the ice cream when covering – this will prevent it from forming ice crystals and retain its smooth texture.

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