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Cut oranges in half crosswise. Scoop pulp from orange halves without damaging shells; reserve shells. Spoon pulp into strainer over a small saucepan. Press juice from pulp into pan; discard pulp or use for another purpose. Sprinkle gelatin over reserved orange juice to soften. Stir over very low heat until gelatin dissolves; set aside. Notch edges of reserved orange shells if desired; set aside. Pour gelatin mixture into blender or food processor. Cut avocados into pieces; puree with gelatin mixture. Add sugar; process 3 to 5 seconds to blend. In a small bowl, stir sour cream until smooth. Stir in avocado mixture. Spoon into reserved orange shells. Top with whipped cream, if desired. Cover with foil or plastic wrap. Place in freezer; freeze until firm, 3 to 6 hours. |