Vietnamese Avocado Ice Cream (Kem Bo Danang)
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Vietnamese Avocado Mousse Ice Cream (Kem Bo)

Vietnamese Avocado Mousse Ice Cream (Kem Bo) is a rich and creamy dessert which is super easy to put together. It is a popular street food snack in Danang, one of the most beautiful cities in Vietnam.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert and Snack
Cuisine: Vietnamese
Servings: 3 people
Author: delightfulplate

Ingredients

  • 4 ripe avocados
  • 3/4 cup coconut flakes
  • 2 1/2 tablespoons maple syrup
  • coconut ice cream (or your favorite light flavor ice cream)

For the Coconut Sauce

  • 2/3 cup coconut milk
  • 2 teaspoons sugar
  • 2 tablespoons water
  • 1/2 teaspoon cornstarch

Instructions

  • Preheat oven to 325F. Spread coconut flakes on a baking sheet, toast for 6-7 minutes until golden. Stir or rotate the baking sheet once or twice for even color. Set aside to cool.
    Toasted coconut flakes
  • In a small saucepan over medium heat, add coconut milk and stir in sugar. Warm until tiny bubbles start to appear. Do not let it boil. Mix cornstarch with water, and slowly pour the cornstarch slurry into the saucepan while stirring. Continue to stir for up to a minute to thicken the coconut sauce. Set aside to cool.
  • Scoop avocado flesh into the bowl of a food processor. Add maple syrup and process into mousse. Adjust sweetness to taste.
  • Add avocado mousse to serving glasses, top with some coconut sauce, a scoop of ice cream and a sprinkle of toasted coconut flakes. Serve immediately.

Notes

I use coconut ice cream from Coconut Bliss, but I'm sure other light flavor ice cream such as vanilla ice cream will work perfectly.