Avocado popsicles

I have a story coming out in this week’s NUVO, about a new food cart in town that sells handmade popsicles (I love this company, by the way — they are making really amazing popsicles, use recyclable materials and are conscientious about giving back to the community — if you live in Indy and run across their cute retro-styled bicycle cart, give your support!).

They have a list of interesting, not-your-run-of-the-mill flavors, and one of them was avocado. When I saw it, I was immediately reminded of the avocado ice cream from David Lebovitz’s The Perfect Scoop — I made it a couple years ago, and then turned it into an avocado licuado con leche (Español for avocado milkshake) — resulting in an amazingly creamy and delightful summer drink. I immediately had in mind to figure out my own honey-sweetened version of an avocado pop.

I had a few duds before I found a winner. The losers all included dairy — I started with David’s ice cream recipe, which includes sour cream, and replaced it with yogurt. But it was a bit muddy in flavor, so I ended up ditching the milk and keeping it simple — just the avocado, honey, water, and lime juice. I love the results — very creamy, not-too-sweet, and a perfect refreshing and healthy afternoon treat.

Full disclaimer: this flavor is unusual. The avocado is very present, and I can see how it could mess with your head a little, being cold and sweet. These are not a favorite for my kids, they eat them about half the time, and the other half turn up their noses — but that’s fine by me, since it means a four-pack of pops lasts me more than just one afternoon.

If you’re looking for more homemade popsicle recipes, check these out:
Raspberry Sherbet Popsicles
Mango Popsicles
Chocolate-Coconut Popsicles

 

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Recipe: Avocado Popsicles

: makes about 4 pops, depending on mold size

Ingredients

  • one ripe avocado, cut in half and pitted
  • 2 Tbsp fresh lime juice
  • 1/4 cup mild honey (can sub sugar)
  • 1/2 cup water

Instructions

  1. Scoop the flesh out of the avocado into a blender. Add remaining ingredients and blend until very smooth.
  2. Spoon thick puree into popsicle molds. Freeze until firm. Run molds under cool water to easily loosen pops from molds.

Copyright © Katy Carter, 2012.

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This post was linked up to Simple Lives Thursday, via GNOWFGLINS.

6 thoughts on “Avocado popsicles

  1. I’m gonna go on record now as saying I HAVE to try one of these when we come in June! Also, question about another post: I want to make some pickled red onions but I don’t like anything spicy… Do I have to use the peppercorns or can I leave them out?

    1. the peppercorns don’t add much heat at all, so I’d include them if you have them — omit if you don’t.

  2. When I read stuff like that, I just want to run to Kroger and find the most HFCS-loaded, fat-containing, made-using-unsustainable-practices sugar-high ice cream in existence. Avocado popsicles!!!! Why don’t you dip it in some cilantro sauce!

    Kidding (sort of).

  3. Yum, these look awesome! I’ve been making Thai Iced Tea Popsicles, a recipe I just posted recently, but as soon as I finish eating those, I want to try making these! : )

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