We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Frozen desserts
- Ice lollies
These ice pops are made with avocado, agave nectar and lime juice. They are a very handy dessert over the summer holidays!
1 person made this
- 120ml agave nectar
- 240ml warm water
- 2 avocados, diced
- 3 tablespoons fresh lime juice
- 1 pinch salt
MethodPrep:5min ›Extra time:6hr freezing › Ready in:6hr5min
- Stir agave nectar into warm water; pour into a blender. Add avocados, lime juice and salt; blend until smooth. Pour avocado mixture into ice pop moulds leaving a little bit of space at the top.
- Freeze until completely solid, about 6 hours.
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
I enjoyed these pops and will be making them more often this summer. Nice change from the more 'traditional' flavors. For an even creamier richer pop use half the water. My preference was to also use half the Agave and no salt. I liked using Agave because I didn't have to make a simple syrup. Don't forget to lightly bang your pop mold on the counter a few times to 'burp' out any air bubbles. Great recipe that is an ideal way to use extra avocados and is easily adjustable to personal taste.-09 Jun 2013
So, so good! I used a whole lime. Might go even limier next time and maybe a bit less agave - it's not too sweet, this is just my taste. I keep thinking that they are like vegan creamsicles. My mother-in-law has a recipe for vegan chocolate pudding that is basically avocado, maple syrup, a bit of lime juice and a bunch of cocoa powder to taste. I think you could make vegan fudgesicles using this concept just by adding some water to thin. Will be making again / experimenting with the inspiration!-09 May 2013
My 10 yr. old son and I love avocado smoothies that I make at home with ice, milk and sugar. I had to try this recipe when I saw it. It was very yummy and it is handy for when you have a lot that are ripe and can't figure out what to do with 'em all. Healthy dessert too! Thanks.-02 May 2013
Avocado Ice Pops
These avocado ice pops are creamy and refreshing for summer.
I’m back to making creamy ice pops. I definitely prefer them over the icy ones. These avocado ice creams are super creamy– almost ice cream like thanks to the addition of fat-free sweetened condensed milk. I’ve also made Avocado Coconut Ice Pops using fat-free condensed milk for a creamy tropical version of this recipe.
Now that summer is here and most of our TV shows are on hiatus, we’ve been searching for other shows to watch in the evenings. We recently became obsessed with Shark Tank and have been watching re-runs of older episodes. I like guessing which pitches are going to be successful and investigating to see which deals actually went through after the show. The one downside of watching the show is that I also get sucked into buying some of these products.
So far I’ve purchased the Mission Belt for Mr. K and Rapid Ramen Cooker. I really want to try some of the food products featured on the show like the gumbo brick, but they never seem to be in my area.
I bring this up now because I was thinking about inventions as I was writing this post. As much as I love my summer creamy ice pops, I really hate cleaning the ice pop molds. While the pops do come out easily, since they are soft ice pops, there’s always a little residue at the bottom and on the sides and it makes them a pain to clean. If someone can come up with an easy way to clean these, I’d totally buy it.
But don’t let the clean-up stop you from making these. Because they are worth it. If you love popsicles you might like my Creamy Biscoff Popsicles, too.
For those interested, I use this Norpro Ice Pop Mold* and these Wooden Treat Sticks* for my ice pops.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
1. Avocado Mint Fudge Bars
First on the list is a recipe that uses unconventional ingredients to make fudge.
Avocado, banana, coconut oil, peppermint, maple syrup, and cacao nibs &ndash you won&rsquot normally expect any of these in a fudge recipe, but it totally works!
The banana and maple syrup give the bars a different kind of sweetness, while the peppermint and cacao nibs add that lovely chocolate and mint flavors.
These mint fudge bars are not only super creamy and fudgy, but also good for you. They&rsquore indulgent but secretly healthy!
But Why Avocado Popsicles?
Avocados have a fantastically high fat content, which makes them perfect for keto recipes. Their fat content makes them a great ingredient for making fat bombs, and what better way to consume a fat bomb than in these delicious Mexican popsicles?
As a matter of fact, I often eat a half avocado with salt and pepper at night for a fat bomb. So if you're not a fan of straight avocados, these popsicles are a fantastic way to still get that fat content without an overwhelmingly avocado-y flavor.
Let me reassure you that this does not taste like a frozen avocado! The sweetener and lime really help to add tang and flavor to the popsicle. They're actually so good that even your little ones are sure to enjoy them without a suspicion that they're eating avocados.
Dr Oz: Pineapple Lemon Popsicles Recipe
Dr Oz taste-tested two different popsicle recipes that put lemons and limes to good use. These pops are seriously addicting! (bldodge / Flickr)
- 1/2 C coconut milk
- pinch of salt
- 1 C diced pineapple
- juice and zest of 1 large lemon
- 2 tbsp honey
Avocado Ice Pop #Recipe
In Mexico and other parts of Central America, avocados are sometimes used in sweets. This use certainly won&rsquot seem strange to Filipino, Vietnamese and Indonesian people, who primarily enjoy the fruit over shaved ice with sweetened condensed milk or in milkshakes. Native to Central America, avocados are one of many examples&ndashincluding hot peppers, soursop, potatoes, jicama, squash and many legumes&ndashof how Mexican culinary culture spread to Asian through the important Acapulco-Manila clipper-ship trade route from the mid-16th to early 19th centuries.
Makes about 2 cups (6-8 ice pops)
1 cup chopped ripe avocado
1/3 cup sweetened condensed milk
3 Tbsp. freshly squeezed lime juice
3 Tbsp Extra-fin (fruit) sugar or granulated sugar
1. Place avocado, condensed milk, lime juice and a scant pinch of salt in blender. Stir together water and sugar until sugar is dissolved add to blender. Puree at medium-high speed.
2. Pour into molds, tapping them on work surface to remove any air pockets. Insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer&rsquos instructions.
5 Weird and Wonderful Ice Pop Recipes
Popsicle, freeze pop, ice lolly, ice block, icy pole, chihiro, whatever you call these water based frozen snacks, nothing beats the fresh from the freezer icy notes of an ice pop on a hot summer's day.
Ice pops also make for a good alternative to ice cream when you want a lighter refreshing snack plus there are a multitude of ice pop recipes to choose from so you'll still get your flavour fix.
Buying healthy ice pops or in more sophisticated flavours is challenging. So why not have a go at home yourself, choosing your very own flavours suited to the occasion.
We have five ice pop recipes shown below, from avocado and lime perfect for serving on ice after a BBQ to edible flower ice pops for a special occasion. Whichever one you choose they're all unusual and some, like sweetcorn, arguably weird but surprisingly good. Have a look and see which flavours tempt you.
How to Make Avocado Popsicles
- Gather 3 ripe avocados, 1 1/2 cups milk, and 4 tablespoons sweetened condensed milk.
- 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.
- At this point, the avocado popsicles are ready to eat. However, for added decadence, melt 4 ounces of good quality dark chocolate.
- Place melted chocolate in a small mug. Have a styrofoam surface ready to serve as a chocolate drying station.
- Dip frozen avocado popsicle into melted chocolate. Stand popsicle upright on styrofoam board for chocolate to dry. It should only take a minute.
- 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.
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:
Recipe: Florida Avocado and Lime Ice Pops by Peak Season Pops
Like a lot of budding entrepreneurs, Jana Rice’s entrance into the world of ice pops was half recareering, half happenstance. After a series of layoffs and new jobs and another layoff, Rice and her husband decided to start something of their own. “But it had to be healthy,” says Rice, a former corporate health educator. “We wanted something that used both of our skills, and allowed us to work as a family
In 2011, Peak Season Pops was born and their 5-year-old daughter agreed to come on board as the official taste tester. These days, Jana pulls from a list of nearly 100 different recipes, whimsical concoctions (like Hibiscus Raspberry and Peach Tea) that utilize local and seasonal ingredients. “It’s amazing how Mother Nature knows what pairs best,” Rice says. “When the pineapple is at its best, so is the basil, and they pair so well together.”
The Peak Season Pops cart can be found at local farmer’s markets, varying Tasty Tuesday food truck nights in the Milk District, and also at the Wyndham Grand Resort at Bonnet Creek. In the meantime, here’s one of Rice’s recipes you can try at home.
Florida Avocado & Lime
1 Florida avocado, peeled and mashed
¼ cup light organic agave (more if you like it sweeter)
2 tablespoons hand-squeezed lime juice
1 cup purified water
pinch fine sea salt
Mix all ingredients together and pour into a blender. Blend until completely smooth with no chunks. Pour into ice pop molds and freeze for up to 8 hours, or use the Williams-Sonoma’s quick freeze machine — you’ll only have to wait 7 minutes.
Recipe: Avocado, Coconut & Lime Frozen Pops
Speaking of the all the healthy benefits of these freezer pops, they could make a fun way to sneak a some healthy fats into a kid-sized snack. The green color is sure to be a winner and there's just enough sweetness to please most little palettes.
I made a variation of the recipe we came across, which I've detailed out for today's post — it couldn't
be easier if you have a freezer pop mold and all the ingredients. So, let's get started!
- 2 organic avocados
- Juice of 2 fresh organic limes
- 1 cup organic coconut milk, plus 1/2 cup reserved
- 1/2 cup honey
- Healthy pinch of kosher salt
Here's a shot where you can see how the coconut milk adds that creamy looking layer at the bottom of the pops. It's also where you can see all my air bubbles from where I didn't set the original mixture well enough: