1. Add avocado, condensed milk, lemon juice and salt in a blitzer or food processor and blitz/blend into smooth puree.

2. In a separate bowl, whip the cream with a whisk until hard peaks form.

3. Mix avocado puree and 1/2 of the whipped cream to combine well.

4. Add remaining whipped cream into the bowl and fold in gently (make sure you don’t over mix here).

5. Put the mixture in a large tin/container and freeze for at least 6 hours or overnight.

6. Scoop the ice cream into a bowl and top with sliced avocado, condensed milk and crushed pistachios. Then… tuck in.