Fans of ice cream will love these creamy chocolate avocado popsicles! They’re rich and decadent and such a fun treat.
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
- 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:
- 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:
- Wash the skin of the avocado fruit. Pat dry.
- Place avocado on cutting board. Using a sharp knife, slice the avocado in half lengthwise around the pit center.
- Twist the two halves apart. Scoop out the pit using a spoon.
- Use a spoon to scoop out the avocado meat! Alternatively, you can peel the skin off the meat.
Chocolate Avocado Popsicles
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I found your recipe and I have already been making my own version for some time but to thicken it up even more I either use heavy whipping cream, or honey vanilla Greek yogurt, along with sweetened condensed milk. I never thought of adding chocolate and by clicking on your recipe and discovering that the two things I love the most can be enjoyed in one treat!?? Wow! I can’t believe I didn’t think of that! especially love your breakfast story about your dad making sweetened avocados with milk on your weekend mornings. I too have been doing that my whole life and didn’t discover that the rest of the world ate them with salsa and spices such as guacamole, but I am not a fan at all!! I grew up in the Philippines and we ate avocados as a dessert!! It is way better. And now, with your genius idea of adding my other favorite dessert: chocolate to my all time favorite dessert, it was meant to be!!
Oh also, in the Philippines, we eat purple yams as a dessert, my favorite ice cream is made with purple yams and young coconut. My next mission is to figure out a way to turn it into a decadent popsicle like what we have done with the avocado.
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!
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.
Mmm I made these today and they turned out delicious. Thank you for the great recipe!
You’re welcome! Thanks for trying out the recipe! :)
These look yummy! They remind me of mint-chocolate chip ice cream. I wonder how some fresh mint would do in there?!
How many popsicles does this make?
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.
Avocado is a nature’s butter. It tastes good in everything! Thanks, so glad you stopped by :)
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!!!
Hi Becky, I bought that popsicle mold from Amazon. Here is the link: http://amzn.to/1kTTfYY
My mom always made these growing up! I love the chocolate drizzle/dip idea!
Thanks Trish! I love when food reminds me of happy childhood memories :)