I’m currently obsessed with these Vietnamese-inspired avocado popsicles (ice pops/paletas) during the sweltering summer holidays in Vietnam.

They’re a breeze to make and can be easily veganized with just three ingredients.

Avocado Popsicles

How Vietnamese Beat the Summer Heat

Every country has its own way of dealing with scorching summers.

In Germany, my go-to remedy is always ice cream. Whether it’s a scoop of yogurt ice cream at a German café or my favorite matcha ice cream in the heart of Düsseldorf’s Japan Town, it’s my ultimate comforting treat.

Matcha Ice Cream
My favorite matcha ice cream in Düsseldorf

In Vietnam, sinh tố (smoothies) and chè (sweet soup desserts like chè Thái and chè ba màu) are our favorite refreshments during the sweltering weather.

For a more healthy-ish option, you could go for iced coffee (cà phê sữa đá), coconut water, lime iced tea (trà chanh), grass jelly drink (sương sáo), or pennywort drink (nước rau má).

Meanwhile, the little ones often prefer sweeter chilled treats such as popsicles, banana ice cream, flan, milk tea, or yogurt.

Avocado Popsicles

In Western countries, avocado is often featured in salads and savory dishes (like in chicken spring rolls), but in my homeland, it’s a common ingredient in beverages and desserts.

The peak avocado season in Vietnam is from May to September, coinciding with summer that why you can easily find avocado smoothies (sinh tố bơ) everywhere on the streets during this time.

This avocado popsicle recipe is a tweak of the traditional avocado smoothie in Vietnam. I simply adjust the ingredient ratios, dump everything in the blender, let it freezed for a day, and ta-da, it’s ready to enjoy.

Ingredients for Avocado Popsicles

All you need are three simple ingredients and a reliable blender:

  • Avocado: In Vietnam, we typically use Booth or 034 avocados for creamier smoothies with a vivid green color, but Hass avocados will also work well. Be sure to select ripe avocados.
Vietnamese avocados
Booth avocados from mom’s garden
Vietnamese Avocados
034 avocado
  • Coconut cream: This adds creaminess and richness to the avocado. You could use regular milk or just water.
  • Sweetened condensed milk: Adjust to your taste. Use vegan sweetened condensed milk if you want a dairy-free version.


  • Puree all ingredients in a blender until smooth.
  • Pour the avocado mixture into the popsicle mold. Insert the popsicle sticks.
  • Freeze for at least 7 hours or until firm.
Puree avocado, sweetened condensed milk and coconut cream in a blender.
Pour the mixture into the ice cream mold.

Helpful Tips

Avocado Popsicles
  • Horizontal silicone ice cream molds can make removing the popsicles easier compared to vertical molds.
  • Gentaly tap the molds several times to ensure the mixture is evenly distributed.
  • When removing popsicles from vertical molds, soak them in warm water for 30 seconds.

Other Vietnamese Drinks & Desserts

Bac Xiu (Vietnamese white coffee)
Saigon White Coffee (Bạc Xỉu)
Vietnamese Egg Coffee (Ca Phe Trung)
Vietnamese Egg Coffee (Cà Phê Trứng)
A glass of Vietnamese Salted Cream Coffee (Cà Phê Muối)
Vietnamese Salt Coffee (Cà Phê Muối)

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

Avocado Popsicles

Vietnamese Avocado Popsicles (3 ingredients)

These Vietnamese-inspired avocado popsicles are a cinch to make and can be veganized effortlessly with only three ingredients.
No ratings yet
Prep Time 7 minutes
Course Dessert
Cuisine Vietnamese
Servings 4 popsicles


  • 1 blender


  • 4 small Hass avocados (ripe)
  • 5 tbsp sweetened condensed milk (to your taste)
  • cup coconut cream (40ml) (or regular milk or water)


  • Blend all ingredients until smooth.
  • Pour the avocado mixture into the popsicle mold and place the popsicle sticks in.
  • Place in the freezer for at least 7 hours or until completely firm.
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