Slice avocado in half, around the pit, lengthwise. Turn each half in opposite derections to dislodge them from the pit. Cut each half again into 2, lengthwise. It will then be easier just to peel the whole skin off each piece.

Set one ½ avocado aside. Place the rest in a blender. Add sweetened condensed milk. Pulse until smooth. Transfer to a large bowl.

In a chilled bowl, whip cream until it is smooth and stiff (like shaving cream) and almost double in size. (Do not overbeat or it will start to curdle or become grainy).

Take ⅓ of the whipped cream and add it to the avocado mixture and mix using a spatula or whisk until well combined. This is done to lighten the texture of the avocado mixture so it will not deflate the whipped cream.

Peel the reserved avocado and cut it into very small cubes. Scatter them over the mixture and fold just to disperse (3-4 times max.).

Transfer to an ice cream tub or a freezer-proof container (a baking loaf pan will do) and cover with a lid or cling film. Place in the freezer for at least 6 hours or until frozen.