Open the avocados, remove the stone and cut the flesh from the skin (find out how to do it here).

Once the pulp is obtained, sprinkle it with lime juice and blend it with an immersion blender.
Add sugar, cream and yogurt and blend again.

Stir in the chocolate chips, stirring gently, then transfer the mixture to an ice cream tray (or a low and wide container) and let it rest in the freezer for at least 2 hours, breaking the crystals (stirring vigorously) every 30 minutes.

Your avocado ice cream is ready, you just need to serve it!

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