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
Calories: 116kcal
Ingredients
- 3 ripe avocados (medium sized)
- 1 ½ 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
Instructions
- 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.*
- 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.
- Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.
Dipping Chocolate:
- 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.
- Dip frozen avocado popsicles in melted chocolate. You can also drizzle melted chocolate over popsicles.
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
- 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.
Nutrition
Calories: 116kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 7mg, Sodium: 26mg, Potassium: 167mg, Fiber: 1g, Sugar: 9g, Vitamin A: 86IU, Vitamin C: 0.2mg, Calcium: 76mg, Iron: 1mg