Article in English: Since crushed ice is already broken down (and a little easier to blend) than cubed ice, it’s going to create a creamier consistency. If you don’t have crushed ice, use a food processor to crush up the ice into bean-sized chunks beforehand. Cover the blender with a lid and blend the ingredients until it’s close to the consistency of a milkshake. If you see large clumps of ice (bigger than the size of a pea), keep blending until they’re not noticeable.  How long you need to blend it depends on the power of your blender, so check it every 30 to 45 seconds if you’re not sure. If the mixture has the consistency of thin milk, add nonfat dry milk powder about 2 tablespoons (6.0  tsp) at a time until you have a thicker, creamy consistency. Place the container as far back into the freezer as possible to speed up the process. You can even wedge it between other frozen items to make it go even faster. You can take it out sooner if you’re ready to eat it, but note that some parts may be less solidified than others. If you like your ice cream super soft, take it out at the 2 hour mark. Add fresh cherries, sliced bananas, granola (or crushed graham crackers/waffle cones), and chocolate syrup to make a sundae.  Sprinkle 1 tablespoon (3.0  tsp) of coconut flakes over the top with a few small chunks of fresh mango for a tropical-tasting treat. Store leftovers in an air-tight container in the freezer for up to a week. Wrap the top with saran wrap (before putting on the lid) to keep the top from frosting over!

Summary in Vietnamese:
Cho 2 cốc đá xay vào máy xay sinh tố. Xay hỗn hợp ít nhất 1 phút hoặc đến khi mịn. Cho kem vào tủ đông khoảng 2-3 tiếng. Xúc kem vào bát và thêm các nguyên liệu ăn kèm yêu thích của bạn.