Vietnamese · Dessert
Avocado Ice Cream
A Vietnamese-inspired avocado ice cream rebuilt as a high-protein, fibre-raised GLP-1-friendly dessert — ripe avocado and Greek yogurt whipped with cocoa and a dash of lime, folded with cream instead of churned, and set hard in the freezer without an ice cream maker.
$1
15 minsPrep
0 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
257Calories
15.7gProtein
18.5gFat
20.6gCarbs
3.1gSugar
5.6gFiber
260mgSodium
27mgChol
7.7gSat Fat
445mgPotassium
123mgCalcium
1.1mgIron
0.3mcgVitamin B12
6.8mgVitamin C
0gPolyol
10gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Vietnamese Iced Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Scoop the ripe avocado flesh into a blender with the Greek yogurt, lime juice, allulose and salt.
2
Blend until completely smooth, scraping down the sides once, about 1-2 minutes.
3
Add the whey protein isolate and cocoa powder and pulse briefly just until incorporated — do not over-blend once the powder is in or the mixture turns gummy.
4
In a separate bowl, whip the heavy cream to soft peaks using a hand whisk.
5
Fold the whipped cream gently through the avocado base in three additions, keeping as much air in as possible — this folded structure is what replaces churning.
6
Transfer to a freezer-safe tub (about 500ml), level the surface, and cover with a lid or cling film pressed to the surface.
7
Freeze for at least 4 hours, or until firm enough to scoop.
8
Scoop into two bowls (2 scoops each, roughly 75g a scoop) and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g ripe, flesh only, mashed avocado
- 3.5 oz100g full fat, strained greek yogurt
- 0.7 oz20g vanilla flavour, sifted whey protein isolate
- 0.4 oz10g sifted cocoa powder
- 0.7 oz20g allulose
- 0.3 oz8g fresh squeezed lime juice
- 1.1 oz30g whipped to soft peaks heavy cream
- 0 oz1g salt
