Vietnamese Avocado Icecream (Sinh To Bo)

[jesskimo]

Name of Recipe: Vietnamese Avocado Icecream (Sinh To Bo)
Makes: 1 Litre approx

Ingredients:
2/3 cup sugar
3 very ripe avocados
1/4 cup condensed milk
1 1/2 cups milk
1 cup cream

Preparation:

Add sugar and blitz for 15 seconds speed 9.
Add the avocado, milk and condensed milk. Blend for 20 seconds speed 7.
Add cream and blend for 5 seconds speed 7.

Place it in containers and freeze.

When it is frozen - slice off what you want to eat and blitz for 10 seconds speed 8.


Photos:

I don't have photos at work but you can follow me on instagram- princessjesskimo.

Tips/Hints:

I freeze it into those 1 litre Ikea containers with the green lids. Then when I want to eat some I run the container under hot water so it comes out smoothly. Then with a hot knife I slice off what I want to eat into manageable pieces too.

This is a really delicious ice-cream. The avocado is super creamy and tastes amazing!
 

[Brumington]

Sounds great. I'll definitely be giving this a go.

[cookie1]

It does sound nice. Would my avocado hating family eat it do you think?

[jesskimo]

Yeah! To be honest I don't like avocado myself. Something about the mushy texture I reckon. Like when I bite into it- I'm expecting something else but instead I get a creamy taste. (Although salmon and avocado? Yes I will devour that with cottage cheese!)

But this icecream? I can eat it by the bucketful!

[cookie1]

Thanks.