Creamy Chocolate Avocado Popsicles

Fans of ice cream will love these creamy chocolate avocado popsicles! They’re rich and decadent and such a fun treat. 

Creamy Chocolate Avocado Popsicles- The Little Epicurean

Growing up, my dad taught me all sorts of things: how to tie my shoes, the multiplication table, and how to eat avocados.

Once in a while on weekend mornings, my dad and I would enjoy breakfast together.  Whenever he could find avocados, he’d make me this special breakfast.

He would place chopped avocados in a bowl, drizzle a little sweetened condensed milk on top, and then add milk.  It was creamy, sweet, and oh-so-delicious.  I thought everyone ate avocados with milk.  It wasn’t until college when I lived with roommates that I learned it wasn’t so common.

I’ve made a frozen ice pop version of my dad’s beloved breakfast avocados.  It has all the same components, except I blended everything together and poured the mixture in to popsicle molds.  

I find it much easier to eat it this way, plus I can keep the avocado popsicles in the freezer to have on hand whenever I’m feigning a sweet treat.

How to Make Avocado Popsicles

  1. Gather 3 ripe avocados, 1 1/2 cups milk, and 4 tablespoons sweetened condensed milk.
  2. Puree all the ingredients together using a blender or food processor.  Adjust thickness and sweetness accordingly.  I prefer to keep it thick and creamy, so it ends up like rich ice cream. Pour mixture into popsicle molds.  Insert wooden sticks and freeze for at least 3 hours until popsicles are solid.
  3. At this point, the avocado popsicles are ready to eat.  However, for added decadence, melt 4 ounces of good quality dark chocolate.
  4. Place melted chocolate in a small mug.  Have a styrofoam surface ready to serve as a chocolate drying station.
  5. Dip frozen avocado popsicle into melted chocolate.  Stand popsicle upright on styrofoam board for chocolate to dry.  It should only take a minute.
  6. Serve immediately or place chocolate avocado popsicles back in the freezer.  Asides from dipping popsicle into chocolate, you can also drizzle the melted chocolate for a different effect.

Chocolate Avocado Popsicles- The Little Epicurean

Easy Ways to Ripen Avocados:

More than often, the avocados available at the supermarket are either rock hard or too soft. Hard avocados are not ready to eat. Super soft avocados are overripe and may be past their prime. 

Start with a firm avocado. This will be ripen and be ready to eat within 3 days using the following techniques:

  • Place firm avocados in a paper bag with an apple or a banana. Seal paper bag and set at room temperature. Check daily to monitor avocado.
  • Place firm avocados in a bowl. Set bowl in direct sunlight. Check daily until avocados have ripened and softened.
  • Last minute resort: Wrap whole avocado in foil. Bake in a preheated 200 degree F oven for 5-10 minutes until avocado has softened. Unwrap from foil and allow to cool in the fridge until chilled thorough. 

How to Cut Avocado:

  1. Wash the skin of the avocado fruit. Pat dry.
  2. Place avocado on cutting board. Using a sharp knife, slice the avocado in half lengthwise around the pit center.
  3. Twist the two halves apart. Scoop out the pit using a spoon.
  4. Use a spoon to scoop out the avocado meat! Alternatively, you can peel the skin off the meat.

Chocolate Avocado Popsicles

Fans of ice cream will love these creamy chocolate avocado popsicles! They’re rich and decadent and such a fun treat. 

Yield: 10 popsicles

Servings 10 popsicles
Author Maryanne Cabrera


  • 3 ripe avocados (medium sized)
  • 1 1/2 cups milk, or milk alternative of choice
  • 4 Tablespoons sweetened condensed milk
  • simple syrup or agave syrup, as needed

Dipping Chocolate:

  • 4 oz good quality dark chocolate*, chopped, melted


  1. In a blender or food processor, puree avocado meat, milk, and sweetened condensed milk. Taste mixture. If it is not sweet enough to your liking, add simple syrup or agave as needed.*

  2. Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold cover. Insert wooden sticks into the mold and then remove the popsicle mold cover, leaving only the foil.

  3. Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.

Dipping Chocolate:

  1. Over a double boiler (bain-marie), melt chopped chocolate until smooth. Alternatively, you can microwave it at half power in 30 second intervals until melted. Be careful not to overheat and burn the chocolate.

  2. Dip frozen avocado popsicles in melted chocolate. You can also drizzle melted chocolate over popsicles.

Recipe Notes

  • Pureed mixture will be quite thick.  Add more liquid to thin it out, if desired.
  • I used 72% dark chocolate. Sub in chocolate of your choice: milk chocolate, semi-sweet, white chocolate

Storage Notes:

  • Wrap assembled frozen pops in plastic wrap and store in an airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to soften. 
  • Frozen pops will keep in the freezer for up to a month.
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amanda @ fake ginger

What a fun story! I have a similar one that involves putting sugar on grits.

I want a popsicle for breakfast after seeing this! I need to go buy popsicle molds.

    Maryanne Cabrera

    I’ve never tried sugar on grits, but I’m sure it would taste good! Popsicles molds are great to have on hand during the hot summer months! :)


I love this concept! I’ll alter out the milk with non-dairy things :( but it sounds delish!
I also had a similar realization when my coworkers were appalled at the thought of butter on oatmeal… Is that a west coast thing or just my family?

Thanks for another great recipe!!

    Maryanne Cabrera

    Hi Abby! I thought about making it with soy milk but I was out at the time.

    I’ve never tried butter with oatmeal, but it has to be good. After all, butter is just thickened cream. It’s not unusual to put cream in your oatmeal :)


A Dutchie acquaintance cringed when I told her we enjoy avocado cold and drizzled with sweet milk– disgusting, she even said. Boy, is her closed-minded non-adventurous self missing out! The pops looks awesomely yummy, Maryanne! But I’m sure sitting down and enjoying them with your dad and mum will make ’em even more delicious.

    Maryanne Cabrera

    Hi Joy! Thanks! My dad hasn’t tried them yet…maybe this weekend :)


Wow. Another, unique, great recipe. I really enjoy your blog. Thanks for sharing.

    Maryanne Cabrera

    Thank you, Lisa! I really appreciate you visiting the blog! :)


I can’t wait to try this recipe it looks delicious! But I need a good Popsicle mold and I am looking for one similar to thenon

    Maryanne Cabrera

    Hi Cynthia! When in a pinch, ice cube trays and paper cups also work. I got my popsicle mold through There are tons of different varieties and sizes. It’s hard to choose just one :)


Avocados aren’t at the top of my list of “fruits to make into Popsicles”, but when you add condensed milk and dip it in chocolate, it’s a whole different story. Thanks for the post!

Quinn Schulze

I LOVE avacodos but have never heard of them this way. They look amazing and I will definitely try them! The story reminded me of me telling my friend yesterday that we would lick (so it sticks) then salt the stalks of rhubarb growing fresh in our garden and eat them as kids. Most people I guess only sugar rhubarb. AND occasionally I crave a sandwich that my dad wouid make me as a little girl – bananas sliced thin on bread spread on one side with peanut butter, on the other with real mayonaise and sprinkled with cinnamon. Sounds disgusting I know, but try it – it is really yummy I promise.

    Maryanne Cabrera

    Hi Quinn! My boyfriend actually used to eat a similar sandwich as a kid. His grandma would put together mayo, bananas, and walnuts. He loved it as a child. I hope you try the avocados! :)


Oh my gosh these look incredible!! Could you tell me please where you got the molds from?? I’ve been looking for a classic-style mold like this for a while and can’t find them anywhere! I’m from the UK, so I’m really hoping I can get my hands on some!


Hi Maryanne I’m going to try the Chocolate Avocado Popsicles with coconut milk. So half milk, half coconut milk and essence.

    Maryanne Cabrera

    YUM! I’m sure using coconut milk would taste really good! :)


oh, yum!! i just might have to make these :) xox


My mom always made these growing up! I love the chocolate drizzle/dip idea!

    Maryanne Cabrera

    Thanks Trish! I love when food reminds me of happy childhood memories :)


any idea where I can find a popsicle mold like the one you have used. I want this style but Im not having any luck locating.I cant wait to make these. what a great alternative use for avocados!!!

Style Bits & Bobs of M.E.

This looks delicious! I like avocados in my smoothies so I know this will be good. Thanks for sharing. I found this via henryhappened Popsicle post.

    Maryanne Cabrera

    Avocado is a nature’s butter. It tastes good in everything! Thanks, so glad you stopped by :)


How many popsicles does this make?


These look yummy! They remind me of mint-chocolate chip ice cream. I wonder how some fresh mint would do in there?!


Mmm I made these today and they turned out delicious. Thank you for the great recipe!


I’m from the Philippines, and to us, Avocados are meant to be eaten with condensed milk (condensada) and am surprised to learn (via buzzfeed) that a part of the world is appalled by this. We’ll they’re missing out haha. I’m gonna try this later for my kid. It’s sizzling hot this April, here in Manila.


I like your idea of covering the mold with foil, popsicle cover, and then insert the stick. I have read many reviews that complaining about the plastic popsicle cover breaks easily. I think your way, using the cover as a guide and without freeze it is absolutely genius! Thanks for sharing the details of how to make the popsicles!

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