Vietnamese · Dessert
Vietnamese Avocado Ice Cream
A Vietnamese-inflected spin on avocado's beloved role in sinh tố bơ (avocado smoothie), this no-churn ice cream folds ripe avocado and condensed milk with whipped cream and a squeeze of lime for a cooling, low-calorie scoop with no ice-cream maker required.
$1
15 minsPrep
0 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
264Calories
3.8gProtein
20.6gFat
17.6gCarbs
13gSugar
3.7gFiber
143mgSodium
38mgChol
8.9gSat Fat
396mgPotassium
103mgCalcium
0.4mgIron
0.2mcgVitamin B12
7.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Saigon Export Lager
local
Vietnamese Iced Coffee with Condensed Milk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Scoop the ripe avocado flesh into a blender with the condensed milk, skim milk, lime juice, vanilla extract and salt, then blend until completely smooth and pale green, about 1 minute.
2
Pour the avocado mixture into a mixing bowl and set aside.
3
In a separate chilled bowl, whip the heavy cream to soft peaks, about 2 minutes with a hand whisk or mixer.
4
Gently fold the whipped cream into the avocado mixture in three additions, keeping as much air in as possible, until just combined with no streaks.
5
Pour the folded mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for at least 4 hours or until firm enough to scoop, stirring once at the 1-hour mark to break up any ice crystals forming at the edges.
7
Scoop into chilled bowls and serve immediately, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g ripe, mashed avocado
- 1.4 oz40g condensed milk
- 1.4 oz40g cold skim milk
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.3 oz8g lime juice
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
