Kem Bo Chuoi (Avocado, Banana and Coconut Ice Cream)

Method

1. Halve the avocado, remove the stone, peel it and cut it into thin slices. Peel the saba bananas and cut them lengthwise into long thin slices.
2. Put 45 gram of kOBE Monk Fruit Blend and 100ml of water in a pan and cook over high heat until it boils and dissolves, then turn off the heat at once and pour it into a bowl to cool.
3. In a large bowl, stir together 50 gram of unsweetened yogurt, 300ml of coconut milk and 250ml of oat milk.
4. Add 5 tablespoons of the syrup to the bowl and stir.
5. Lay a layer of banana across the bottom of the tub, cover it with a layer of avocado, drizzle a thin layer of the coconut milk mixture over and scatter shredded coconut and roasted peanuts on top.
6. Repeat the layers until the tub is full.
7. Cover and freeze for 6 to 8 hours.

Tips

• Turn off the heat as soon as the syrup dissolves, since holding it longer darkens it and changes the flavor.
• Use exactly 5 tablespoons of the syrup for the coconut milk mixture and keep the rest in the fridge for later.
• Seal the container tightly before it goes into the freezer, since a loose lid leaves ice crystals on the surface.
• Choose avocados that feel firm in the hand with a small fresh stem, which means they ripened naturally and carry no bitterness.
• Cut the banana and the avocado into slices of even thickness so all the layers freeze at the same rate.