If you’ve ever thought avocados were just for toast or guacamole, I’ve got a surprise for you: they also make one of the creamiest desserts you’ll ever taste. Vietnamese avocado ice cream, known as kem bơ, is a silky, refreshing treat that’s popular in Vietnam—and for good reason. It’s smooth, naturally rich, and requires only a handful of ingredients. The best part? You don’t even need an ice cream maker.
I first tried this dessert in a little café in Ho Chi Minh City, where the avocado ice cream was served in a tall glass layered with coconut cream and crushed ice. It was simple, yet indulgent. Since then, I’ve been hooked. Today, I’ll show you how to make this creamy delight right at home.
Why Vietnamese Avocado Ice Cream Works So Well
Avocados are like nature’s butter. They’re naturally creamy, full of healthy fats, and blend into desserts effortlessly. Unlike traditional ice cream, which relies heavily on cream and eggs, avocado ice cream gets its luscious texture from the fruit itself.
Vietnamese versions often combine avocado with coconut milk or condensed milk. The result is a dessert that’s light, tropical, and satisfying without being heavy. If you’re looking for a healthy ice cream that feels indulgent but still nourishing, this recipe is a keeper.
And yes—it can easily be made as a vegan ice cream recipe. Simply swap out the condensed milk for coconut cream and sweetener of your choice.
Ingredients You’ll Need
Here’s what goes into the classic no-churn version:
- 2 ripe avocados (the riper, the better for sweetness and creaminess)
- 1/2 cup sweetened condensed milk (or coconut cream for a vegan version)
- 1/2 cup full-fat coconut milk
- 1 tablespoon lime juice (brightens the flavor)
- 2–3 tablespoons sugar (adjust depending on how sweet your avocados are)
- Pinch of salt
Optional toppings: shredded coconut, chocolate shavings, chopped nuts, or even a drizzle of Vietnamese coffee for a twist.
Step-by-Step: How to Make Vietnamese Avocado Ice Cream
Step 1: Prep the Avocados
Slice the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
Step 2: Blend It Smooth
Add condensed milk (or coconut cream), coconut milk, lime juice, sugar, and a pinch of salt. Blend until completely smooth. You’re aiming for a silky, thick mixture—almost like an avocado mousse.
Step 3: Freeze
Pour the mixture into a freezer-safe container. Cover with plastic wrap (press it gently onto the surface to avoid ice crystals). Freeze for about 4–6 hours, stirring every hour if you want a lighter texture.
Step 4: Scoop and Serve
When ready, let it sit at room temperature for 5 minutes. Scoop into bowls or glasses, add your favorite toppings, and enjoy!
Tips for the Best Avocado Ice Cream
- Choose ripe avocados: The softer they are, the creamier your ice cream will be. If your avocado is underripe, the flavor will be bland.
- Go vegan with ease: Swap condensed milk with coconut cream and add maple syrup or agave for sweetness. You’ll still get that luscious texture.
- Play with flavors: Add cocoa powder for chocolate avocado ice cream, or drizzle with espresso for a Vietnamese coffee ice cream recipe twist.
- No ice cream maker? No problem: This recipe is naturally no-churn. Just freeze and stir occasionally.
Why This Dessert Is Worth Trying
Vietnamese avocado ice cream is more than just another ice cream dessert. It’s creamy without being heavy, refreshing yet filling, and it’s one of those recipes that surprises people. The first bite always gets a raised eyebrow followed by, “Wow, that’s good!”
It’s also a great introduction to Vietnamese desserts, which often balance sweetness with fresh, natural flavors. Unlike Western desserts that can feel overly rich, this avocado treat feels light, clean, and satisfying.
And if you’re into making dessert from scratch, this recipe is a quick win. No fancy machines, no long prep times—just blend, freeze, and eat.
Variations to Try
If you like to experiment, here are a few spins on the classic:
- Vietnamese Coffee Avocado Ice Cream
Add 2 tablespoons of brewed espresso or a shot of Vietnamese coffee before freezing. It’s a bold, slightly bitter contrast that pairs beautifully with avocado’s smoothness. - Avocado-Coconut Sorbet
Skip the condensed milk and use only avocado, coconut milk, and lime juice. You’ll end up with a lighter, refreshing version closer to sorbet recipes. - Avocado Mousse Cups
Instead of freezing, serve the blended mixture right away as a mousse. Top with shaved chocolate for a decadent but healthy dessert. - Homemade Coconut Ice Cream Layered with Avocado
Freeze a batch of coconut ice cream, then swirl in avocado cream for a tropical two-tone effect.
Is Avocado Ice Cream Actually Healthy?
Compared to traditional ice cream, absolutely. Avocados are full of heart-healthy fats, vitamins, and fiber. Coconut milk brings in natural sweetness and creaminess without relying only on heavy dairy.
For those avoiding dairy, this is a fantastic dairy-free dessert option. If you keep the sugar minimal, it can even work as a guilt-free afternoon snack.
That said, don’t expect it to taste like plain old vanilla ice cream. It’s its own thing—creamy, slightly nutty, with a tropical vibe.
Serving Ideas
- Classic Vietnamese style: Scoop into a tall glass, drizzle with coconut cream, and sprinkle with roasted peanuts.
- Fancy dinner party: Serve in martini glasses with a dusting of cocoa powder.
- Kid-friendly: Add chocolate chips or swirl in a little honey before freezing.
- Breakfast treat: Yes, I’ve done this—pair it with granola and fruit for a cold, nourishing start to the day.
Final Thoughts
Vietnamese avocado ice cream is proof that desserts don’t need to be complicated to be amazing. With just a blender and a few ingredients, you’ll have a dessert that’s creamy, refreshing, and a little unexpected.
Next time you’re craving something sweet but not heavy, give this avocado ice cream recipe a try. It’s tropical, it’s silky, and it just might become your new favorite way to enjoy avocados.
Vietnamese Avocado Ice Cream (Kem Bơ)
Ingredients
Method
- Slice them in half, remove the pit, and scoop the flesh into a blender.
- Add condensed milk (or coconut cream), coconut milk, lime juice, sugar, and salt. Blend until smooth and creamy, like a thick mousse.
- Pour the mixture into a freezer-safe container. Press plastic wrap against the surface to prevent ice crystals. Freeze for 4–6 hours.
- Let the ice cream sit at room temperature for 5 minutes before scooping. Serve with shredded coconut, roasted peanuts, or chocolate shavings.
Notes
- Make sure the avocados are fully ripe for the best flavor and texture.
- For a vegan version, swap condensed milk with coconut cream and sweeten with maple syrup or agave.
- If you like a lighter version, reduce the sugar or skip toppings.
- The ice cream tastes best within 5–6 days of freezing.
FAQs
Q: Does avocado ice cream taste like guacamole?
A: Not at all. The lime juice brightens it, but the sweetness transforms avocado into something completely different. Think creamy mousse, not savory dip.
Q: How long does it last in the freezer?
A: About 5–6 days before ice crystals start forming. Pressing plastic wrap onto the surface helps preserve its smooth texture.
Q: Can I make it without coconut milk?
A: Yes! Use regular whole milk or almond milk if you prefer. Just note that coconut adds richness.
Q: Is it safe to freeze avocado?
A: Absolutely. Freezing avocado in an ice cream base actually preserves its creaminess.
Q: Can I make it sugar-free?
A: Yes—use stevia, monk fruit, or another sugar substitute. Just taste as you go, since sweetness balances avocado’s natural flavor.
