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bowl of Vietnamese avocado ice cream

Vietnamese Avocado Ice Cream (Kem Bơ)

Vietnamese avocado ice cream is a creamy, tropical dessert made with ripe avocados, coconut milk, and condensed milk. It’s smooth, refreshing, and easy to make without an ice cream maker. Perfect for hot days or when you’re craving something light but indulgent.
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Prep Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 people
Course: Dessert
Cuisine: Vietnamese
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados
  • 1/2 cup sweetened condensed milk or coconut cream for vegan version
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon lime juice
  • 2 –3 tablespoons sugar adjust to taste
  • Pinch of salt
Optional toppings: shredded coconut, roasted peanuts, chocolate shaving

Method
 

Prepare the avocados
  1. Slice them in half, remove the pit, and scoop the flesh into a blender.
Blend the base
  1. Add condensed milk (or coconut cream), coconut milk, lime juice, sugar, and salt. Blend until smooth and creamy, like a thick mousse.
Freeze
  1. Pour the mixture into a freezer-safe container. Press plastic wrap against the surface to prevent ice crystals. Freeze for 4–6 hours.
Scoop and serve
  1. 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.