Kem Bơ (Vietnamese Avocado Ice Cream)

Name: Kem Bơ (Vietnamese Avocado Ice Cream)
Total time: 5 h 15 min
Cuisine: Vietnamese
Ingredients: 3 ripe avocados, stoned and peeled; 200g condensed milk; 200ml coconut milk, full fat, from a tin; 2 limes, juice only; 0.25 tsp fine sea salt; 2 tbsp desiccated coconut, toasted, to serve

Ultra creamy, pale green Vietnamese avocado ice cream with coconut and lime. Sweet, rich and surprisingly fresh.

Time5 hr 15
LevelEasy
Costabout £0.73 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 scoops

Ingredients

Tick what you need to buy. It goes on your shopping list.

3ripe avocadosstoned and peeled
200 gcondensed milk
200 mlcoconut milkfull fat, from a tin
2limesjuice only
¼ tspfine sea salt
2 tbspdesiccated coconuttoasted, to serve

Method

1
Scoop the avocado flesh into a food processor or blender. It must be ripe and soft, with no brown or stringy bits.
2
Add the condensed milk, coconut milk, lime juice and salt. Blitz for 2 minutes, scraping down once, until completely smooth. Taste and add more lime if you want it sharper.
3
Pour into a shallow freezer-safe tub, press cling film onto the surface so it does not turn brown, and cover.
4
Freeze for 3 hours until mostly set. Break into chunks and blitz again in the processor for 1 minute until smooth and creamy.
180 min
5
Return to the tub and freeze for 1 more hour, then leave at room temperature for 5 minutes before scooping.
60 min
6
Toast the coconut in a dry pan for 2 minutes until golden. Serve the ice cream topped with the coconut.

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.