Growing up, this Vietnamese avocado smoothie was the default smoothie my mother made for my family and me. She made it so often that, for the longest time, I genuinely thought the default flavor of avocados was sweet! It wasn’t until much later that I realized most people ate avocados savory rather than sweet.

To this day, it remains my favorite smoothie. It’s rich, buttery, and incredibly cooling on a warm afternoon. Plus, there is really nothing like indulging in a sweet treat that’s naturally packed with healthy fats!

What is Vietnamese Avocado Smoothie (Sinh Tố Bơ)?

If you’ve ever stopped by a Vietnamese deli for banh mi or pho, chances are you’ve seen sinh tố bơ on the drink menu. In Vietnamese, sinh tố translates to smoothie or shake, and bơ means avocado (which also translates to butter), so literally a butter smoothie. It’s a very fitting description for its flavor!

It’s a staple street food across Vietnam. You’ll see it in almost every cafe and at plenty of street food stalls, where vendors blend ripe avocados with sweet condensed milk, ice, and a splash of milk to get an ultra-velvety, sweet, icy shake.

Why You’ll Love This Recipe

• Only 4 Ingredients: You only need ripe avocados, sweetened condensed milk, milk of choice, and ice! Very simple ingredients that you might already have in your kitchen.
• The Perfect Thick Icy Texture: The avocado gives this smoothie such a unique thick, rich, and spoonable texture that makes it feel like you’re eating ice cream.
• Loaded with Healthy Fats: Avocados are naturally packed with heart-healthy monounsaturated fats, potassium, and fiber!
• Super Versatile Base: You can have it straight out of the blender, in a modern avocado coffee shake (cà phê sinh tố bơ), or as a dessert with coconut ice cream on top!

Ingredients You Need

To make an authentic, ice-cream-thick sinh tố bơ, you only need four simple staples:

• 2 large avocados: Look for a medium to large, ripe Hass avocado that gives slightly to gentle pressure. It must be ripe; otherwise, you’ll end up with a less buttery flavor and chunkier texture.
• 2-3 tbsp sweetened condensed milk: The secret ingredient in all Vietnamese drinks! It adds a deep, creamy sweetness that plain sugar just won’t give you.
• ¼ cup milk
• 1 cup crushed ice: Crushed ice blends down much smoother and faster than large ice cubes, plus gives you the best chance at making a super creamy and icy texture.

How to Make a Vietnamese Avocado Smoothie (Step-by-Step)

1. Prep the Avocado. Halve your ripe avocado and remove the pit. Make criss-cross slits across the flesh with a knife, then scoop the green flesh with a spoon straight into your high-speed blender.
2. Add the Liquids & Ice. Add the milk, sweetened condensed milk, and crushed ice into the blender container with the avocado.
3. Blend. Blend on high speed for 30 to 45 seconds until the ice is completely crushed and the mixture turns into a uniform, pale green, velvety cream.
4. Taste. Take a clean spoon and taste a bit of the smoothie for sweetness. If it’s not sweet enough, add a tablespoon more of condensed milk and reblend. Taste again to confirm.
5. Serve and Enjoy! Pour your thick avocado smoothie into a glass, grab a wide straw or a spoon, and enjoy immediately! Garnish with cubed avocado or a drizzle of condensed milk.

Tips for the Creamiest Avocado Smoothie

• Freeze your Avocado: Put your avocado slices in the freezer for about 20 to 30 minutes before blending. This lets you use less ice, so you get a super creamy, super thick texture that doesn’t water down easily. The texture will be more similar to a creamy sorbet.
• Enjoy Quickly: Over time, the ice will melt and slowly dilute the smoothie, sometimes splitting the avocado and water. This drink is best enjoyed right when it’s blended!
• Adjust Sugar and Ice: If you want the smoothie thicker, use less ice. You’ll get closer to a thick and sweet avocado puree. For sweeter, add more condensed milk. I personally like my smoothies on the icier side, so halve the ice in this recipe if you want a softer consistency.

Recipe Variations & Substitutions

• Kem Bơ (Vietnamese Avocado Ice Cream Dessert): Originating from Đà Nẵng, this iconic street food uses the avocado smoothie as the base and serves it with a scoop of coconut ice cream. All you need to do is make and pour the smoothie into a short glass, top it with a scoop of coconut ice cream, garnished with toasted coconut flakes and roasted peanuts.
• No-Blender Method (Bơ Dầm): No blender, no problem! It’s hard to make this smoothie without a blender, but you can enjoy the flavor combination as an easy dessert. Dice a ripe avocado into a bowl, add 2 tablespoons of sweetened condensed milk, and top with a handful of crushed or shaved ice. Mash everything together gently with a spoon right before eating for a chunky, ice-cold treat.
• Dairy-Free / Vegan Sinh Tố Bơ: Use oat or canned light coconut milk instead of regular milk, and replace the condensed milk with sweetened condensed coconut milk.
• Low-Sugar / Keto: Replace the condensed milk with ¼ cup of heavy cream or coconut cream mixed with liquid monk fruit or allulose, and use unsweetened plant-based milk.

Frequently Asked Questions

What’s in a Vietnamese avocado smoothie?

A classic sinh tố bơ is made with four ingredients: ripe avocado, sweetened condensed milk, milk of choice (whole, oat, or coconut), and crushed ice.

Are Vietnamese avocado smoothies good for you?

Yes! Avocados have heart-healthy monounsaturated fats, potassium, and dietary fiber. While the traditional condensed milk makes it less healthy, you can make it healthier by swapping it with honey or agave.

Can I make a Vietnamese avocado smoothie without condensed milk?

Absolutely. You can substitute condensed coconut milk for a vegan version, or use a combination of plain milk and maple syrup, honey, or agave nectar to sweeten it to taste.

Why does my avocado smoothie taste bitter, and how do I fix it?

If you use an underripe avocado, you might end up with a slightly bitter flavor. You need to use ripe avocados for a sweet and buttery flavor. If it’s already blended, add some extra condensed milk to mask the flavor.

Can I make this smoothie ahead of time without it turning brown?

Yes, store it in an airtight glass jar in the fridge for up to 24 hours. To prevent oxidation, pour the smoothie all the way to the brim to minimize air space and wrap the top with a layer of Saran wrap, pushing it down until it touches the smoothie.

More Asian Home Cafe Drinks to Try

If you loved the rich, velvety texture of this avocado smoothie, you are going to love the rest of Vietnam’s beverages! For another cool, tropical treat, try my Vietnamese coconut coffee (cà phê cốt dừa), which is a creamy, frosty slushie with strong coffee.

If you prefer something sweet and strong, you can’t go wrong with classic Vietnamese iced coffee (cà phê sữa đá). Or, for the ultimate liquid dessert, try Vietnamese egg coffee (cà phê trứng), which tastes just like tiramisu in a glass. And last but not least, my favorite of the Vietnamese iced coffees: a sweet and savory Vietnamese salted coffee (cà phê muối). You just have to try it.

Made this drink? Please share it with me on social media, @ispillice, everywhere! I love seeing your creations!