Choose Avocados that are dark green and have a bumpy texture. The fruit should be firm yet yielding when gently pushed. When sliced in half, the meat should be green and gradually turns buttery yellow around the pit.
Give the avocados a gentle roll on the counter to help separate the meat from the shells. Slice the shells in half and remove pits. Slice the meat vertically and horizontally (making a checker board pattern). Scoop out the meat with a spoon and put directly into the food processor.
Peel and add the bananas. Add a splash of lemon juice to prohibit browning. Puree and test for thickness. Add a little water if necessary, to thin out the mixture.
Freeze in individual containers until use.