Avocado shakes are really a thing. I thought I was being outrageous the time I made avocado ice cream, tasted it pre-churn, and found it impossibly creamy and very good enough to drink there and then. Apparently, avocado shakes are popular in south-east Asia, particularly in the Philippines area.So to keep up with the Asian vibe, I used coconut milk, but also strongly encourage you to try it with regular milk or even better, with almond milk.
3 small avocados
1/4 cup sugar
1 cup ice cubes
1 can (400ml) coconut milk
Put the avocado, sugar, ice cubes, and coconut milk in the blender and whizz until smooth.