Vietnamese · Dessert
Vietnamese Avocado Ice Blend
A lightened take on the classic Vietnamese sinh to bo street blend, this version swaps whole milk and heavy sugar for skim milk, a touch of condensed milk and stevia, keeping the rich, custardy avocado flavour while cutting the calorie load dramatically.
$1
10 minsPrep
0 minsCook
130 minsTotal
EasyLevel
Nutrition per serving
133Calories
3.4gProtein
9gFat
12gCarbs
7.5gSugar
3.7gFiber
34mgSodium
4mgChol
1.7gSat Fat
374mgPotassium
88mgCalcium
0.3mgIron
0.3mcgVitamin B12
6.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Pilsner Beer
local
Vietnamese Iced Coffee (Cà Phê Đen)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel and pit the avocado, cut the flesh into chunks and freeze on a tray for at least 2 hours until solid.
2
Place the frozen avocado chunks, skim milk, condensed milk, crushed ice, stevia extract and lime juice into a blender.
3
Blend on high in short bursts, scraping down the sides, until the mixture is thick, pale green and completely smooth with no ice chunks remaining.
4
Taste and adjust sweetness with a touch more stevia if needed, blending briefly to combine.
5
Spoon immediately into two chilled glasses or a shallow tray, scraping into soft scoops, and serve at once while still frozen-slushy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g ripe flesh, frozen in chunks avocado
- 3.2 oz90g chilled skim milk
- 0.6 oz18g condensed milk
- 2.1 oz60g crushed ice
- 0 oz1g stevia extract
- 0.2 oz6g freshly squeezed lime juice
