Avocado Ice Cream

I got weird looks from people at work before when I told them that we Filipinos eat our avocado like a dessert. Just slice some avocado, then add milk, sugar, and ice. A refreshing snack to cool us down on our humid and hot weather back home. I like to call this recipe the unofficial cousin of avocado shakes. I used yogurt instead of milk because I like a little tangy flavor to it. Adds a little extra something-something. Since I didn’t use milk and I do not have an ice cream machine, it's technically not an ice cream anymore, is it?

2C (ripe) Avocado, mashed

1/2C Plain Yogurt

3/4C Sweetened Condensed Milk

Blend avocado, plain yogurt, and sweetened condensed milk in a blender until smooth. Do this in two or three batches because the mixture will be thick. Make sure to scrape the sides and bottom of the blender to ensure everything is blended smoothly. Adjust the sweetness by adding more or less sweetened condensed milk. Use a plastic or metal container to store the avocado ice cream. Even out the top by using a spatula and by tapping the container a few times to remove air bubbles. Use a plastic wrap to place directly on top of the ice cream to cover all exposed areas. Then put a lid or use a plastic wrap to cover the container. Freeze for at least four hours before serving.