First, you should make sure that the whipping cream and mascarpone are properly cooled - keep in the fridge for at least 2-3 hours before making the ice cream.

I also made this ice cream only with the cream, without the mascarpone - it's good, but the taste will feel richer with the mascarpone.

The avocado should be soft and ripe. Mine was unripe and I kept it for 2 days at room temperature until it was good.

Here I had lime, but I usually buy untreated organic lemons.

Place the avocado pulp in a blender, add in the zest from one lemon/lime.

Also squeeze the juice from the lemon.

Blend the whole mixture very well and set aside for a while.

You can add here some sweetener and you will have a pudding with a wonderful taste - I even made a bet with my Sofia (who hates avocados) that she will like it, and she lost! She literally licked all the cream and told me it was delicious...

Combine the whipping cream with mascarpone in a deep bowl.

If you don't have mascarpone, just pour the cold cream.

Add your favorite sweetener and adjust to taste as you mix the cream.

Start beating the composition carefully, even without turning the mixer on - to avoid splashing the walls...

Then carefully increase the speed and continue mixing until the cream becomes firm and dense.

Now add in the avocado paste prepared above.

Beat a little more, until the mixture is uniform.

The ice cream is almost ready!

Now you need to decide whether:

- you place it all in a large box - in this case it goes straight into the freezer for at least 3-4 hours and it must be thawed shortly before serving.

- or you place it into popsicle molds, it takes very little to freeze, about 2 hours, and can be served immediately without having to thaw before.

I usually fill the small molds and put the rest in the box.

For the molds, use a piping bag with a narrow and preferably longer tip. Or you can use a simple thick bag with the tip cut off.

Fill the molds up to 2/3 with the cream, try to make the cream reach as deep as possible, without leaving empty areas.

Still, to make sure that the shapes will fill evenly, take a long, narrow knife or use a teaspoon handle to carefully stir the cream in the forms, to help it set.

Then, with the piping tip on, fill the remaining 1/3 of the mold.

Put the lids on, here some small and skillful hands can be of help :)

Keep in the freezer for 2-3 hours.

If you have cream left, transfer to a box and place in the freezer. It won't form ice needles when frozen, so it won't need mixing every 40 minutes, like classic ice cream.

How do you easily remove ice cream from the mold?

Simple! Keep it under warm running water and it will come out easily when you pull the stick.

And here you go, enjoy the ice cream right away!

If it's in the box, it should be thawed for 1 hour at room temperature or 2 hours in the refrigerator - to be able to scoop it easily and serve in individual bowls.

Delicious, fresh, healthy, whole taste, wonderful!

Enjoy!