INGREDIENTS

AVOCADO ICE CREAM:
3 pieces medium sized ripe avocado, diced and pureed using a blender
1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
1-380 grams Angel Condensada
TO ASSEMBLE:
1 recipe of Avocado Ice Cream
1-370ml Angel All Purpose Creamer, chilled overnight and whipped
1 cup crushed chocolate graham crackers
1 cup mini chocolate chip
1 cup ripe avocado, diced
1 condensed milk for drizzling
1 cup chocolate graham crackers, break into small pieces

PROCEDURE

FOR THE AVOCADO ICE CREAM: Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.:

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1. FOR THE AVOCADO ICE CREAM: Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.
2. Add in Angel Condensada and food coloring. Continue whipping until combined.
3. Fold in pureed avocado. Mix well.
4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

TO ASSEMBLE: Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.:

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1. TO ASSEMBLE: Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.
2. Top with whipped Angel All Purpose Creamer, chocolate graham crackers and avocado. Serve immediately.