Avocado is technically a fruit and fruit goes into ice-cream doesn’t it?

Seriously, it has a lovely creamy texture and is all sorts of good for you!

3 medium sized ripe avocados

1 tablespoon lemon juice

375 ml full fat milk

125 g caster sugar

250 ml double cream

250 ml dulce de lecce

1. Peel and pit the avocados.

2. Puree the avocado flesh together with the lemon juice, milk and sugar.

3. In a mixing bowl, combine the avocado mixture with the double cream and whisk with an electric whisk until you have a soft peak consistency.

4. If you have an ice-cream maker, process the mixture in the machine for about 8 – 10 minutes until the mixture starts to set and then spoon in the dulce de lecce caramel to form ripples through the ice cream and continue to process for another couple of minutes.

5. If you don’t have an ice-cream maker, spoon the mix into a clingfilm lined plastic container and freeze for 40 minutes.  After that time, remove and pop the mixture back into a mixing bowl and whisk again with an electric whisk.  Re-line the container with fresh clingfilm and repeat the freezing then whisking process.  As you spoon the mixture back into the container this final time, gradually add the dulce de lecce caramel so that it is rippled through the icecream.  Pop it back into the freezer for a further 40 minutes and it should be ready.