In a bowl or measuring liquid glass with the condensed milk, add the pitted and peeled avocado. Squeeze a fresh lemon juice.

Use an immersion hand blender and blend until smooth.

In a chilled bowl add cold heavy whipping cream and pure vanilla extract. Whip until stiff peaks.

Fold in the avocado mixture until blended. Add chopped cashew nuts.

Transfer in a freeze-proof container and freeze for at least 4 hours.

For easy to scoop ice cream. Thaw for at least 10 to 15 minutes. Garnish with mint and cashew nuts.