To prepare the ice cream, wash avocados and slice, then discard the pit.

Scrape the avocado flesh using a teaspoon or a shred peeler, place it on the desired pan, and add the calamansi juice.

Add in 2 packs (@250ml) chilled nestle cream, a half cup of sweetened condensed milk, and a pinch of salt.

Mix the avocado with an electric mixer until smooth and incorporated.

Taste test the avocado mixture. If you wish to be a little bit sweeter, add a bit more from the remaining sweetened condensed milk and mix until well blended. You can do it manually with a whisk if you want, but I find it easy and fast using a hand mixer.

Cover with a lid, plastic, or anything and freeze until partially set for about an hour or less. Take off from the freezer and remix it with the electric mixer until smooth, cover and freeze for another hour. Again, please do it for the last time, then...

Place in the freezer until firm about 4 hours or overnight.