Blend the base:

In a blender or food processor, combine the avocados, sweetened condensed milk, whole milk, sugar, vanilla extract, and lime juice (if using). Blend until smooth and creamy.

Whip the cream:

In a separate mixing bowl, whip the heavy cream until soft peaks form.

Combine:

Gently fold the whipped cream into the avocado mixture until fully incorporated. Be careful not to overmix to maintain the light, airy texture.

Churn or freeze:

If using an ice cream maker: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions.

No ice cream maker: Transfer the mixture to a freezer-safe container. Cover with plastic wrap to prevent ice crystals from forming. Freeze for 4–6 hours, stirring every hour to break up ice crystals for a creamier texture.

Serve:

Scoop the avocado ice cream into bowls or cones and enjoy!