Place avocado flesh, sugar and lime juice in a food processor and blend until very smooth. Add milk and cream, and blend until mixture is fully combined.
Transfer mixture to a large bowl, cover with plastic wrap and refrigerate for 2 hours.
Transfer mixture to an ice-cream maker and churn for 30 minutes or until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm. Scoop and serve.


  • 2 ripe avocados, flesh scooped
  • 110 g (½ cup) caster sugar
  • 2 limes, juiced
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) thickened cream