Avocado Coconut Ice Cream Popsicles

Avocado Coconut Ice Cream Popsicles

That title makes me want to march right down to the store for more ingredients just so I can make these avocado coconut ice cream popsicles again tonight. They. Are. So. Good. By now many people have hopped on the avocado ice cream train, and I’m all for it. This summer treat is super healthy: avocado, coconut milk, lemon, lime, agave. And that’s it. Now you can skip the froyo and indulge in this creamy, tangy, sweet delight, while knowing that it’s giving your body those healthy fats that we need.

Ok, now that I have you all on board, lets talk shop. These avocado coconut ice cream popsicles are great, because they only take about ten minutes to assemble, all in the blender or food processor of your choice. The other cool thing is that they can be as simple or decorative as you like. Most days I just freeze and eat. If I’m feeling ambitious, I drizzle, decorate, and refreeze. Totally worth the extra effort. It’s like eating art. And if you don’t have popsicles molds, just pour the mixture into a large Pyrex, cover, and scoop it out when it’s ready.

Avocado Coconut Ice Cream PopsiclesAvocado Coconut Ice Cream Popsicles

Avocado Coconut Ice Cream
Prep time: 10 min. Total: 4 hr. 10 min.

2 ripe avocados
2 cans full fat coconut milk, refrigerated at least 1 hour
2 limes, juiced
2 lemons, juiced
½ cup agave
Pinch of salt

Chili Chocolate Drizzle

1 T dark chocolate
1 t. coconut oil
2 T. nuts- I used raw cashews, almonds, sunflower seeds
½ t. dried cherries
Dash of cinnamon
Dash of cayenne pepper

To make the ice cream, scoop avocados into your food processor along with the lemon and lime juice. Blend until no chunks remain, cleaning sides with a rubber spatula as you go. Next pour in the coconut milk and pulse, don’t over mix. Pour in the agave through the top opening while blending to avoid splattering. If you are using Popsicle molds, carefully spoon in the mixture. It will be thick enough to insert the Popsicle sticks before freezing. Pour any extra into a Pyrex pan and cover. Freeze the ice cream for at least four hours. I found that they are easiest to remove after the first freeze, instead of taking them out of the molds as needed. So I recommend removing them all at once and placing in an airtight container with parchment paper between layers.

To make the drizzle, melt chocolate and coconut oil together. Roughly chop all nuts and fruits and toss with cinnamon and cayenne. After the ice cream has set for four hours, place Popsicles on parchment paper on a cookie sheet in a single layer. Decorate with chocolate and sprinkle with nut mixture as desired. Place the tray back in the freezer until chocolate has hardened.

Enjoy!

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