Chill a mixing bowl in the refrigerator. Line 8" X 8" baking pan with parchment paper.
Cut avocados in halves and remove seed. Scrape avocado meat with spoon and transfer in a blender.
2-3 medium fresh avocados
Add 1/4 cup condensed milk, 1/2 cup evaporated milk then blend until smooth. Taste and adjust if needed. Set aside.
3/4 cup condensed milk, 1/2 cup evaporated milk
Take chilled bowl from the refrigerator and pour whipping cream. Beat with a handheld mixer until soft peak. Tip in remaining condensed milk then beat again until stiff peak.
1 1/2 cup whipping cream, 3/4 cup condensed milk
Pour the avocado mixture into the whipping cream mixture and fold in gently. Fold until fully incorporated.
Line bottom of prepared baking pan with graham crackers then pour avocado ice cream mixture then cover the top with graham crackers again.
2-3 packs graham crackers
Cover with cling wrap or foil and place in the freezer for at least 5 hours or overnight. When the ice cream sandwich is firm, remove from freezer.
Cut ice cream sandwich into desired size then serve and enjoy. Bon appetit!