Kem Bo Vietnamese Avocado Ice Cream
Rich, pale green avocado ice cream with lime and condensed milk. No ice cream machine needed.
- Time6 hr 20
- LevelEasy
- Costabout £0.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Halve the avocados, remove the stones and scoop the flesh into a blender. Add the condensed milk, lime juice, half the zest and the salt. Blitz until completely smooth.
- 2
Whip the cream in a large bowl for 3 minutes until it holds soft peaks.
- 3
Fold a spoonful of cream into the avocado mix to loosen it, then fold in the rest until no streaks remain.
- 4
Scrape into a 1 litre freezer container, cover the top with baking paper and freeze for at least 6 hours.
360 min - 5
Toast the coconut in a dry pan for 2 minutes until golden.
- 6
Leave the ice cream out for 10 minutes before scooping. Top with the toasted coconut and the rest of the lime zest.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
