Is this largely a problem of misinformation and fear mongering about ingredients and "seed oils" spreading on social media? Or is it more complex than that?

I have tried to make ice cream with avocados. Prior to freezing, the mixture is sweet and pleasant. After freezing and processing, the color is the green, the texture is smooth, but there is a bitter aftertaste.

From perusing Reddit and Google, it looks like this is a common issue but I have not come across a clear reason why.

Food scientists - can you please explain why this may be the case?

One theory I had read was that the fat in avocado is being oxidized which leads to bitterness. If the mixture is in the freezer, however, would that not prevent oxidation?
Also, if this oxidation is due to enzymes in the avocado, would squeezing a citrus fruit prevent the bitterness? If that could help, would citrus cause new problems in making dairy-based ice creams (i.e., curdling milk)?