VIETNAMESE AVOCADO MOUSSE ICE CREAM
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.
At the bottom is a layer of mashed avocado. Then we top it up with a scoop of ice cream, coconut sauce, and toasted coconut flakes. There are so many layers of flavors and textures. The smoothness and richness of avocado goes well with a scoop of cold ice cream. The coconut sauce adds silkiness as well as a light coconut fragrance. Finally, the toasted coconut flakes add crunchiness and some nuttiness, making the dessert more interesting and balancing the richness.
Vietnamese Avocado Mousse Ice Cream (Kem Bo) Recipe
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.
Ingredients
For the Coconut Sauce
Instructions
Recipe 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
Recipe Adapted : VIETNAMESE AVOCADO MOUSSE ICE CREAM @ delightfulplate
At the bottom is a layer of mashed avocado. Then we top it up with a scoop of ice cream, coconut sauce, and toasted coconut flakes. There are so many layers of flavors and textures. The smoothness and richness of avocado goes well with a scoop of cold ice cream. The coconut sauce adds silkiness as well as a light coconut fragrance. Finally, the toasted coconut flakes add crunchiness and some nuttiness, making the dessert more interesting and balancing the richness.
Vietnamese Avocado Mousse Ice Cream (Kem Bo) Recipe
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.
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.
Recipe 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
Recipe Adapted : VIETNAMESE AVOCADO MOUSSE ICE CREAM @ delightfulplate
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