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+ servings

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.