- 1Scoop the flesh of the avocado into a liquidiser, add the milk and sugar then blend until smooth.
- 2Stir the cream into the mixture then pour into an ice cream maker, churn and freeze.
- 3If you don’t have an ice cream maker, pour the cream into a mixing bowl and whip until it forms soft peaks. Fold the avocado mixture into the cream and pour into a shallow plastic container. Freeze for 3-4 hours, stirring occasionally.
Member recipes are not tested by the CHOW food team.