Blend avocado and condensed milk until there is no big avocado chunks.

Transfer blended milk and avocado in a big container and set aside.

Meanwhile, whip the heavy whipping cream in an electric mixer and mix until it turns into stiff peaks.

When Heavy whipping cream is ready, add in a third of the mixture to the avocado bowl and gently fold in until minimum white streaks remain. Repeat with another third of the whipped cream and again to the last third.

Transfer mixture to 9 x 5 inch loaf baking pan, cover with foil or cellophane (cling wrap). Freeze overnight until solid.

Thaw Avocado ice cream for 30 minutes before serving. ENJOY!!!